I can’t think of anything more satisfying on a rainy day than warm sticky buns fresh out of the oven. Be careful pulling them apart, as the glaze will be quite hot at first!

Dough

2 Tbsp instant yeast
5 Tbsp sugar
1 tsp salt
4 cups flour
1 tsp cinnamon
1 cup milk, warmed (approximately 100 F)
2 eggs
1/2 cup melted butter

Glaze

1/2 cup butter
1 cup light brown sugar
1/2 cup honey (or maple syrup)
2 tbsp water
1 cup pecans, lightly toasted and chopped

Filling

1/2 cup butter
1 cup brown sugar
1/2 cup pecans, lightly toasted and chopped
1 tbsp cinnamon

Prepare Dough:

Combine flour, sugar, salt, yeast and cinnamon and set aside
Place warmed milk, eggs, and melted butter into a mixing bowl
Add flour and knead for 15 minutes, until smooth and elastic.
Set aside and cover lightly while you prepare the filling and glaze.

Glaze:

Combine butter, sugar, honey, and water in a medium saucepan.
Bring to a boil and pour into a 9 by 13 rectangular pan
Scatter with chopped pecans and set aside

Filling

Cream butter, brown sugar, and cinnamon together until well combined.
Add nuts and mix well.

Preheat oven to 375 F

Roll out dough into a rectangle measuring 12 (depth) by 18 inches (width)
Spread filling out over entire surface of dough
Roll towards you tightly, into a cylinder 3 inches wide by 18 inches long
Slice into 12 pieces (1 1/2 inches thick)
Arrange slices, cut side down into the prepared pan. Cover and allow to rise until doubled in bulk, about 1 hour
Bake until puffed and browned nicely, about 40 minutes.
Allow to sit for 5 minutes, then place a tray over the entire pan, and invert it to allow the buns to turn right side up.
Remove pan, and pull apart buns to serve.