🥮 Gooey Caramel Pecan Sticky Buns

Ingredients
For the Dough
¾ cup (180 ml) warm whole milk
2¼ teaspoons (7 g) active dry yeast
¼ cup (50 g) granulated sugar
2 large eggs
¼ cup (57 g) unsalted butter, melted
3¼ cups (405 g) all-purpose flour, plus more if needed
¾ teaspoon fine salt
For the Cinnamon Filling
¼ cup (57 g) unsalted butter, softened
½ cup (100 g) light brown sugar
1½ tablespoons (12 g) ground cinnamon
For the Caramel Pecan Topping
½ cup (113 g) unsalted butter
¾ cup (150 g) dark brown sugar
¼ cup (60 ml) heavy cream
2 tablespoons (42 g) honey
1 teaspoon (5 ml) vanilla extract
¼ teaspoon fine salt
1 cup (110 g) chopped pecans
👩‍🍳 Instructions
Activate the yeast:
In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes, until foamy.
Make the dough:
Add the remaining sugar, eggs, and melted butter. Mix well. Gradually add the flour and salt until a soft, slightly sticky dough forms.
Knead:
Knead the dough for 8–10 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
Make the caramel topping:
Melt the butter in a saucepan over medium-low heat. Add the brown sugar, heavy cream, honey, and salt. Stir for 2–3 minutes, until smooth and slightly thickened. Remove from the heat and stir in the vanilla extract.
Prepare the baking dish:
Grease a 9×13-inch baking dish. Pour the caramel mixture into the bottom and spread it evenly. Sprinkle the chopped pecans over the caramel.
Roll out the dough:
Once the dough has doubled in size, roll it into approximately a 16×12-inch rectangle.
Add the filling:
Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter.
Form the buns:
Starting from the long side, tightly roll the dough into a log. Cut it into 12 equal pieces.
Second rise:
Arrange the buns cut-side up over the caramel pecan layer. Cover and let them rise for another 30–45 minutes, until noticeably puffy.
Bake:
Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and fully baked in the center.
Flip the buns:
Let the buns cool in the pan for only 5 minutes. Carefully place a large serving platter over the baking dish and quickly invert the pan while the caramel is still warm.
Serve:
Spoon any remaining caramel and pecans from the pan over the buns. Serve warm for the ultimate soft, gooey, caramel-filled texture. 🥮🤎
❤️ Enjoy!