How to Make The Best Sticky Buns of Your life

Sticky Bun:

1. Lightly grease a large bowl with vegetable oil. Set aside.
2. In a small bowl or liquid measuring cup, add 1/2 cup (120ml) warm whole milk and yeast. Stir to combine and set aside for 10 minutes, at room temperature, to bloom the yeast. 
3. To make the tangzhong: in a medium saucepan, whisk together 1.5 tablespoons (15g) of all-purpose flour, the remaining 1.5 tablespoons (20ml) whole milk and 1.5 tablespoon (20g) water. Heat over medium and continuously whisk until thickened into a doughy paste. Set aside, in the pan, to cool.
4. In the bowl of a stand mixer fitted with the dough hook attachment, add the remaining 3 cups (443g) of flour, salt and sugar. Whisk together and then secure the bowl to the stand mixer. 
5. With the mixer running on medium-low speed, add the bloomed yeast, 2.5 tablespoon (55g) water and the tangzhong. Mix to combine and then add the eggs. Knead for 6 minutes until the dough becomes smooth and elastic. If the dough looks dry, add 1 tablespoon of water to hydrate.
6. Add the 3.5 tablespoons (50g) of softened unsalted butter, 1 tablespoon at a time, allowing the butter to incorporate before the next addition. Knead for 5 minutes.
7. Turn the dough out onto a work surface and gently shape into a light ball. 
8. Place the dough in the greased bowl, cover with plastic wrap or a damp towel and set aside at room temperature to rise for 1.5 hours until doubled in size. 
9. Prepare the glaze.
10. Punch down the dough and then turn it out onto a lightly-floured work surface. Using your hands spread the dough out, loosely into a rectangle. Cover with a damp towel and allow the dough to relax for 10 minutes.
11. Lightly dust both the surface of the dough and underside/work station. 
12. Using a rolling pin, roll the dough into a 20” (51cm) long rectangle that is ¼” (6mm) thick.
13. Brush the entire surface of the dough with the 5 tablespoons (70g) of melted butter.
14. For the cinnamon-sugar filling: in a small bowl, combine the dark brown sugar, cinnamon, allspice and nutmeg. Then sprinkle it all over the entire surface of buttered dough, leaving a ¼”  (6mm) perimeter around the edge. 
15. Tightly roll up the dough from the bottom up and pinch the seam to seal. Trim about ½” (12mm) of dough off the both ends. Then, with a serrated knife, cut the roll crosswise into 2” (5cm) pieces to total 9 buns.
16. Grease a 9x9” (23x23cm) baking pan and pour the sticky caramel glaze into the bottom of the pan. Sprinkle the crushed pecans evenly all over the caramel.
17. Gently nestle the 9 buns into the caramel, evenly spaced apart into a 3x3 formation.
18. Cover with a damp towel and set aside at room temperature to rise for 45 minutes - 1 hour until doubled in size.
19. Preheat the oven to 350℉ (175℃).
20. Remove the towel and bake in the oven for 30-35 minutes or until the tops are nicely browned and the caramel is bubbling. 
21. Remove from the oven and set aside to cool every so slightly for 5-7 minutes. Using a small offset spatula, loosen the buns from the sides of the pan and then carefully invert the pan onto a serving platter, allowing the caramel to drip off and lather the buns. 
22. Serve warm or at room temperature.

Glaze:

1. In a small saucepan over medium heat, add the butter, brown sugar, and honey. Stir to combine and continue to stir  until the sugar is dissolved, the honey is melted and the sugar doesn’t separate. Remove from the heat and set aside to keep warm.