There are 4 components to these outstanding sticky buns:

1. The sticky stuff you will pour under your buns
   
2. The dough for the buns
3. The dry cinnamon/sugar filling you will put inside your buns
4. The ooey gooey, pecan, topping you will pour over your buns after they are finished

TO MAKE THE GOOEY SAUCE TO GO UNDER YOUR BUNS:

This is a sticky sauce that will be poured into the bottom of your baking sheet.  You’ll set the uncooked buns right into the goo.  After they finish cooking you’ll flip the buns out of the pan and this sticky sauce will coat your fabulous buns.

Melt 7 tbsp butter in the bottom of a saucepan on the stovetop (medium heat).  Add 3/4 cup turbinado or brown sugar, 3 tbsp maple syrup, 2 tbsp cream and a pinch of salt.  Cook until mixture is combined.  Pour into the bottom of the pan(s) you will be baking your buns in.  I am using a bakers sheet.  Use a spoon to evenly spread the sauce.

TO MAKE THE DOUGH:

Get your mixer out and insert the dough hook.  Combine 3/4 cup very warm cream (or half & half), 1/4 cup honey, and 1 tbsp yeast into your mixing bowl.  Let yeast activate (about 10 minutes).

After yeast is foamy and bubbly, add 6 tbsp melted butter, 3 eggs (room temp), salt & begin adding flour.  I use hard white wheat for this recipe.  Soft white will not work.

Add up to 5 cups of flour one cup at a time.  I turn my mixer on low while I add the flour.  When the dough begins to clean the sides of the mixing bowl but still sticks to the bottom of the bowl it is perfect – stop adding flour.  It should be sticky to the touch.  Sticky dough makes the softest bread.

Put the lid on and turn your mixer on medium.  Knead dough for 8 minutes.

After mixing is complete, remove dough hook & cover your dough (can use the lid to your mixer or a towel).  Let rest 15 minutes.  This is your first rise.

TO MAKE THE DRY FILLING:

Grab a small bowl and melt 1 tbsp butter in it.  Add 3/4 cup turbinado or brown sugar, 2 tsp cinnamon and a pinch of salt.  Stir to combine.

TO ASSEMBLE AND BAKE:

Turn your dough out onto a lightly greased surface.  Divide the dough in half.  Set one half aside and use a rolling pin to roll the first piece of dough into a rectangle.  Sprinkle half of the dry, filling mixture evenly on the surface.  Starting at the longest side, roll it up so you have a long roll of wonderfulness. Pinch the seam closed (so your filling doesn’t fall out).

Use a knife to slice the buns.  Mine are about 3/4 of an inch wide.  Set your sliced buns directly on top of the sauce you poured into the bottom of your pan.  Space the buns about an inch apart so they have room to rise.

Once the pan is full, cover the buns with some plastic wrap and set aside to rise for an hour to 1 & 1/2 hours.  After they rise they will have doubled in size and should be touching or almost touching.   Bake in a preheated 350-degree oven for 25-30 minutes (until lightly browned).

TO MAKE THE PECAN TOPPING:

On stovetop melt 4 tbsp butter, 4 tbsp maple syrup, 1/3 cup turbinado or brown sugar and 1 tsp vanilla in that pan.  Simmer over medium heat until the sugar is dissolved.  Once the sauce is all gooey and melted, add 3/4 cup (chopped) pecans.  Set aside.

TO FINISH AND SERVE:

After the buns come out of the oven let them cool for 5 minutes – NO MORE or you will be sorry.  After 5 minutes you will be able to flip these incredible sticky buns onto some parchment paper.  If you wait 10 minutes they will be permanently glued to the pan.

Once they’re flipped out of the pan evenly pour the sticky pecan topping all over them & dig in, friends.  

Enjoy!