# Ingredient list:
→ Dough
01 - 3 1/4 cups all-purpose flour (approximately 13.5 oz)
02 - 1/4 cup granulated sugar (approximately 3.5 tbsp)
03 - 1 packet active dry yeast (2 1/4 tsp)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, melted (4 tbsp)
07 - 2 large eggs
→ Filling
08 - 1/2 cup light brown sugar, packed (3.5 oz)
09 - 2 tsp ground cinnamon
10 - 1/4 cup unsalted butter, softened (4 tbsp)
11 - 1 cup pecans, roughly chopped (about 4 oz)
→ Honey Caramel Sauce
12 - 1/2 cup unsalted butter (8 tbsp)
13 - 1/2 cup honey (about 7 tbsp)
14 - 1/2 cup light brown sugar, packed (3.5 oz)
15 - 1/2 cup heavy cream (4 fl oz)
16 - 1/2 tsp salt
17 - 1 cup pecan halves (about 4 oz)
# Step-by-step guide:
01 - Combine warm milk, yeast, and a pinch of sugar in a large bowl. Let stand 5 to 10 minutes until the mixture becomes foamy.
02 - Add melted butter, eggs, remaining granulated sugar, and salt to the yeast mixture. Mix well. Gradually incorporate flour until a soft dough forms.
03 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and allow to rise in a warm spot until doubled in size, approximately 1 hour.
04 - Melt butter in a saucepan over medium heat. Stir in honey, brown sugar, and salt until smooth. Add heavy cream and simmer for 2 minutes, stirring constantly. Remove from heat and fold in pecan halves. Pour sauce into a greased 9x13-inch baking dish.
05 - Punch down the risen dough. Roll it out on a floured surface to a 16x12-inch rectangle.
06 - Evenly spread softened butter over the dough surface. Sprinkle brown sugar, cinnamon, and chopped pecans on top.
07 - Starting from the long side, tightly roll the dough into a log. Slice into 12 equal pieces.
08 - Arrange buns cut side down over the honey caramel sauce in the baking dish. Cover and let rise for an additional 30 minutes until puffy.
09 - Preheat oven to 350°F (175°C). Bake buns for 25 to 30 minutes until golden brown and fully cooked.
10 - Allow to cool for 5 minutes. Invert the pan onto a serving platter so that the sticky pecan topping is on top. Serve warm.
