Pecan Sticky Buns

In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, sugar, melted butter, salt, and yeast. Let stand for 5–10 minutes until foamy. Add the eggs and mix briefly to combine. Then add the flour and mix on low until the dough forms. Increase to medium speed and knead for 6–8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 - 1.5 hours, or refrigerate overnight.

In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined. On a floured surface, roll the dough into a 30 x 40 cm (12 x 16 inch) rectangle. Spread the filling evenly over the dough, leaving a small border.

Starting from the long edge, roll the dough into a tight log. Pinch the seam closed and place seam-side down. Slice into 12 equal pieces using a pastry scraper or a sharp knife. Arrange the rolls cut side up in the baking dish.

Cover and let rise until puffy and nearly doubled, about 30–45 minutes. Preheat the oven to 375°F (190°C), or 350°F (175°C) if using convection.
Bake for 35–40 minutes until golden and bubbly, or until an instant-read thermometer inserted into the center of a bun reaches 200°F (93°C). Let rest 5 minutes.

While the buns are resting, combine the butter, brown sugar, white sugar, corn syrup, water, and salt in the saucepan. Simmer for 5–10 minutes until glossy and thickened. Stir in the pecans. Pour the mixture over the buns and serve.

Tips & Notes

• For best flavour and texture, let the dough rise overnight in the refrigerator. This slow fermentation improves depth and makes shaping easier the next day.
• If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• These sticky buns are best enjoyed the day they’re made but can be reheated gently the next day.