Ingredients:

  • 1 cup Whole Milk (warmed to 105–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • ½ cup Granulated Sugar (divided)
  • 2 Large Eggs (room temperature)
  • 6 tablespoons Unsalted Butter (melted and cooled, for dough)
  • 3 ½ – 4 cups All-Purpose Flour (or Bread Flour)
  • 1 teaspoon Fine Sea Salt (for dough)
  • 6 tablespoons Unsalted Butter (for glaze)
  • ¾ cup Dark Brown Sugar (packed, for glaze)
  • ¼ cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt (for glaze)
  • 1 cup Pecans (chopped, lightly toasted)
  • ½ cup Unsalted Butter (softened, for filling)
  • ½ cup Dark Brown Sugar (packed, for filling)
  • ¼ cup Granulated Sugar (for filling)
  • 2 tablespoons Ground Cinnamon

Instructions:

  1. Activate the Yeast: In a small bowl, combine warm milk, yeast, and 2 tablespoons of sugar. Stir and let sit for 5–10 minutes until frothy.
  2. Mix Wet Ingredients: In the stand mixer bowl, whisk together the remaining sugar, salt, eggs, and cooled melted butter.
  3. Combine and Knead: Add the proofed yeast mixture and half the flour to the wet ingredients. Mix on low speed until combined. Gradually add the remaining flour until a shaggy dough forms. Switch to the dough hook and knead on medium-low speed for 8–10 minutes until the dough is smooth and elastic.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turn to coat, cover tightly with plastic wrap, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Prepare the Sticky Glaze: In a saucepan, melt the 6 tablespoons of butter over medium heat. Stir in brown sugar, heavy cream, vanilla, and salt. Bring to a gentle simmer, stirring continuously, then remove from heat.
  6. Assemble the Pan: Pour the prepared glaze evenly into the bottom of a 9x13-inch baking pan. Sprinkle the chopped pecans liberally over the glaze. Set aside.
  7. Prepare the Filling: In a small bowl, combine the softened butter, brown sugar, granulated sugar, and cinnamon. Mix until creamy and well-combined.
  8. Roll the Dough: Gently punch down the dough to release the gas. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm) and about ¼ inch (6 mm) thick.
  9. Spread the Filling: Evenly spread the cinnamon-sugar mixture over the entire surface of the dough, leaving a ½ inch margin clear on one long side.
  10. Roll and Slice: Starting from the long, filled edge, tightly roll the dough into a cylinder. Pinch the seam shut. Using a sharp knife or unscented dental floss, slice the log into 12 equal pieces (approximately 1 ½ inch wide).
  11. Second Rise (Proofing): Place the sliced buns cut-side down onto the pecan caramel in the prepared pan, leaving a small gap between them. Cover the pan loosely with plastic wrap and let rise in a warm place for 45–60 minutes, or until puffy.
  12. Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 30–35 minutes, or until the buns are deep golden brown on top and the caramel is bubbling vigorously.
  13. The Flip: Immediately upon removing the pan from the oven, place a wire rack or serving platter over the pan and carefully, but quickly, invert the buns. Wait 2–3 minutes for the caramel to drip down over the buns.
  14. Serve: Lift the pan away, scraping any remaining caramel onto the buns. Serve warm.