These sticky buns are light and fluffy yeast rolls filled with cinnamon sugar and topped with a caramel pecan glaze. A decadent breakfast or brunch option that will earn you rave reviews from family and friends!
Place the water in the bowl of a stand mixer fitted with the paddle attachment. Add the packet of yeast and let the yeast dissolve in the water for 1 minute.
Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth dough forms.
If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
Switch to the dough hook, and knead the dough for 3-4 minutes or until smooth and elastic.
Place the dough in a large bowl coated with cooking spray. Cover the dough with plastic wrap and let it sit for one hour, or until doubled in size.
For the filling
Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until well combined.
Place the dough on a lightly floured surface. Roll the dough into a 18"x12" rectangle. Spread the filling mixture evenly all over the dough.
Starting with the long end of the dough, roll it up tightly, jelly roll style. Pinch the seams to seal the end of the roll.
Cut the roll into 12 equal slices.
For the topping
Melt the butter in a small pan over medium heat. Add the brown sugar, heavy cream, honey and salt, then bring to a boil. Reduce the heat to low, and simmer for 2-3 minutes until glaze is smooth and shiny.
Pour 2/3 of the topping mixture into the bottom of a 9"x13" pan that's been coated in cooking spray. Reserve the rest of the topping for later use.
Sprinkle the pecans over the sugar mixture, then place the rolls on top.
Cover and let the rolls rise until they've doubled, this should take about one hour.
Preheat the oven to 350 degrees F. Bake the rolls for 30-35 minutes until golden brown.
Let the rolls sit for 5 minutes, then invert the pan onto a serving tray. Warm the reserved topping and drizzle it over the top, then serve.
The dough can be prepared the night before. Cover and refrigerate the dough, then let it sit at room temperature for 1-2 hours or until doubled in size before proceeding with the rest of the recipe.