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!
2 Tbsp instant yeast
5 Tbsp sugar
1 tsp salt
4 cups flour
1 tsp cinnamon
1 cup milk, warmed (approximately 100 F)
1/2 cup melted butter
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
1/2 cup butter
1 cup brown sugar
1/2 cup pecans, lightly toasted and chopped
1 tbsp cinnamon
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.
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
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.