Pecan Sticky Buns

Three types of sugar sweeten this recipe for pecan swirl buns. Make these delicious treats ahead of time and serve them for breakfast or brunch.

¼ cup water, heated to 115°F
1 (¼ oz) pkg active dry yeast
½ tsp. + 1 cup granulated sugar
8 Tbsp. butter, melted,
20 Tbsp. butter, softened
½ cup milk, at room temperature
2 Tbsp. light brown sugar, packed
¾ tsp. kosher salt
½ tsp. pure vanilla extract
1 egg
1 egg yolk
3¼ cups all-purpose flour, unbleached
2⁄3 cup dark brown sugar, packed
1 cup pecan pieces, finely chopped
3 Tbsp. ground cinnamon

Combine water, yeast, and ½ tsp. granulated sugar in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in ¼ cup granulated sugar, plus 8 Tbsp. melted butter, milk, light brown sugar, salt, vanilla, egg, and yolk. Add flour and mix on low speed until dough forms.

Increase speed to medium-high; knead until smooth, about 8 minutes. Cover dough with plastic wrap; set in a warm place until doubled in size, about 1½ hours. Meanwhile, bring 10 Tbsp. softened butter and dark brown sugar to a boil in a 2 qt saucepan; cook, stirring occasionally, until sugar is melted, about 3 minutes. Pour sauce evenly into a greased 9x13" baking dish; sprinkle 2/3 of the pecans over the top. Stir remaining butter, granulated sugar, pecans, and the cinnamon in a bowl; set baking dish and filling aside.

On a lightly floured surface, roll dough into a 10x18" rectangle; spread filling evenly over dough. Working from one long end, roll dough into a log; trim ends and cut into 12 rounds. Place rounds over sauce in baking dish. Cover with plastic wrap; chill 6 hours or overnight.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Uncover buns and bring to room temperature. Bake until golden brown, about 30 minutes. Let pan cool 5 minutes, then invert onto a serving tray. Immediately spoon pecan sauce from dish over buns.

Makes 1 dozen.