Caramel Pecan Sticky Buns

Dough

• 1 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 1 tsp Salt
• 4 cups All-purpose flour

Caramel

• 1/2 cup Butter
• 1 cup Brown sugar, packed
• 2 tbsp Honey
• 1 1/2 cups Pecans, roughly chopped

Filling

• 1/4 cup Butter, softened
• 1/2 cup Brown sugar, packed
• 2 tbsp Ground cinnamon

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, stir in salt and flour to form a soft dough, and knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.

Caramel

1. Melt the caramel butter, brown sugar, and honey together over medium-low heat, stirring, until smooth and just beginning to bubble.
2. Pour into a greased 9x13 pan, tilting to coat the bottom evenly, and scatter the pecans over the caramel.

Fill

1. Roll the dough into a 16x12 inch rectangle, spread with the filling butter, and sprinkle with the filling brown sugar and cinnamon. Roll up and slice into 12 pieces.
2. Arrange the buns cut-side down over the caramel and pecans. Cover and let rise until puffy.

Bake

1. Bake at 175°C (350°F) until deeply golden.

Flip

1. Let sit exactly 2 minutes, then invert a large tray or platter over the pan and flip the whole thing in one motion. (Tip: This has to happen while everything is still hot and fluid. Wait too long and the caramel sets into the pan and tears the crust off instead of releasing.)