Pecan Sticky Buns

In the bowl of a stand mixer with the dough hook attachment, add the warm water and yeast. Let it sit until the yeast blooms and becomes fragrant.

Add ½ cup of the flour, granulated sugar, milk eggs, melted butter, vanilla and salt. Knead it on low speed until combined.

While the mixer is still running, slowly add the rest of the flour and let the mixer knead for 5-6 minutes.

If the dough is still sticking to the sides, add ¼ cup more of the flour and knead it for another minute. The dough should be elastic, but not stick to the bowl.

Cover the bowl with plastic wrap and let the dough rise for 90 minutes in a warm place.

Preheat the oven to 350°F.

Before the dough is done rising, make the caramel sauce by adding the brown sugar, butter, honey and salt to a medium size saucepan. Bring it to a boil and boil it for no more than 20 seconds.

Remove it from the heat and pour the hot caramel sauce into the bottom of a 13x9” baking pan. Sprinkle the chopped pecans evenly on the caramel sauce.

After the dough has risen, dump it out onto a well-floured surface and roll it into a ~16x12” rectangle.

Brush the dough rectangle with 2 tablespoons of melted butter. Mix the brown sugar and cinnamon together and sprinkle it evenly all over the top of the melted butter.

Tightly roll the dough into a long cylinder shape and cut it evenly into 8 rolls.

Place the rolls on top of the caramel pecan sauce in the pan.

Bake it in the preheated oven for about 30 minutes, until the rolls are golden brown and the caramel sauce is bubbling around them.

Remove it from the oven and let it cool for 5 minutes. Carefully invert the pecan sticky buns upside-down onto a large platter lined with parchment paper (for easier cleanup). All of the delicious caramel pecan sauce should come out of the pan easily while it is hot and end up on top of the sticky buns. Enjoy!