Scratch-Made Pecan Sticky Buns

Method

1. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set aside.
2. With a stand mixer fitted with the paddle attachment, mix the egg, granulated sugar, unsalted butter, and salt until combined. Add the dissolved yeast, buttermilk, and 2 cups of the all-purpose flour, and mix until well blended.
3. Swap the paddle for the dough hook, then add the remaining 2 1/2 – 3 cups of all-purpose flour and mix until a soft dough forms.
4. Turn the soft dough onto a clean, lightly floured surface and knead for about 5-7 minutes until smooth.
5. Put the dough in a greased bowl, turning it to coat every side. Cover loosely with a clean kitchen towel and set it in a warm, draft-free spot for an hour, or until doubled in size. Alternatively, set the oven rack to the middle-to-third mark and heat the oven to its lowest setting. Turn it off once it's hot, then place the dough bowl inside with a medium bowl of boiling water on the rack below, and close the door. After 1 hour, open the door and remove the dough and the water bowl.
6. In a small bowl, whisk the granulated sugar and cinnamon until blended. Set aside. In a small microwave-safe bowl, melt the butter and set it aside. You'll brush this on first, before the cinnamon sugar.
7. Generously coat the 13-inch by 9-inch pan with flour-based baking spray and set it aside.
8. In a medium saucepan over low heat, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon until fully combined.
9. Pour the mixture into the prepared 13 inch x 9 inch pan, then sprinkle the chopped pecans over top. Set to the side.
10. Remove the towel from the bowl, and (this is the most satisfying step) punch the dough down once with your fist. Then move it to a clean, lightly floured surface.
11. Roll the dough with a rolling pin into an 18-inch by 12-inch rectangle. Using a pastry brush, spread on the melted butter, keeping a 1/2 inch border clear of the edge. Sprinkle the cinnamon sugar over it.
12. Starting from the long side, roll the dough up like a jelly roll and pinch the seam to seal.
13. Slice the roll into about 12 equal pieces and set them cut side down into the pan, on top of the caramel pecan topping, leaving about 1 inch between each. Cover loosely with a clean towel and let them rest in a warm spot for about 1 hour, or until doubled.
14. When ready, adjust your oven to the 2nd level mark (just above center), and preheat your oven to 375ºF. Then bake for 20-25 minutes or until golden brown.
15. Let the sticky buns cool for 5-10 minutes, then flip the pan onto a large serving plate or jelly roll pan.

Baker’s notes

• I used my Nordic Ware 13″ x 9″ pan for these sticky buns.
• I usually recommend a handheld or stand mixer, but for these scratch-made sticky buns, I'd suggest a stand mixer, since you'll use both the paddle and the dough hook.
• Knead the dough for a solid 5-7 minutes on a clean, lightly floured surface. It should feel smooth before you put it in the greased bowl.
• This recipe has two rises. The first comes after you make the dough. The second happens after you've shaped the sticky buns and before baking.
• Bake for 20-25 minutes at 375ºF, until they turn a nice golden brown.
• Coat the pan generously with flour-based baking spray. I always use Baker's Joy, and it has never let me down. Recipes come out of the pan cleanly every time!
• If you'd rather not use the oven and a bowl of boiling water to proof the dough, cover the bowl with plastic wrap or a clean kitchen towel and set it somewhere warm in your house.
• It might look strange to pour the caramel pecan topping in before the rolled dough, but you'll flip the pan onto a serving plate after baking.
• Walnuts work as a swap for the pecans, if you prefer. Raisin fans can add raisins too!
• These are best served the day they're made. Stored in an airtight container in the refrigerator, they last 1, maybe 2 days at most. Microwave them to warm up before serving.