Pecan Sticky Buns

Instructions

1. 1

   Wake up the yeast

   Stir the warm milk, yeast, and granulated sugar together in the bowl of a stand mixer and let it sit for about 5 minutes. You're looking for a faint foam on the surface — that's your proof the yeast is alive. If nothing happens after 10 minutes, your yeast is past it and the dough won't rise, so start over with a fresh packet.

2. 2

   Mix the dough

   Add the flour, salt, and eggs. Mix with the dough hook on low until everything comes together into a shaggy mass, about 2 minutes. Scrape down the bowl, then knead on medium-low for 5 minutes.

3. 3

   Add the butter a little at a time

   With the mixer running on medium-low, drop in the softened butter one tablespoon at a time, letting each piece disappear before adding the next. This takes patience — the dough will look slick and broken at first, then suddenly pull back together. Keep kneading for another 6 to 8 minutes, until the dough is smooth, glossy, and clings to the hook while clearing the sides of the bowl. It should feel tacky but not leave dough on your fingers.

4. 4

   First rise

   Shape the dough into a ball, set it in a lightly oiled bowl, and cover. Let it rise somewhere warm until doubled, 1 to 1 1/2 hours. Press a floured finger into it — if the dent stays put, it's ready.

5. 5

   Cook the caramel

   While the dough rises, melt the butter, dark brown sugar, corn syrup, and salt together in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture bubbles gently, about 2 minutes. Pull it off the heat and whisk in the cream and vanilla — it will hiss and thin out, which is exactly right. Pour it into a buttered 9x13-inch pan and tilt to coat the bottom, then scatter the toasted pecans evenly over the top.

6. 6

   Roll and fill

   Turn the risen dough onto a lightly floured counter and press out the air. Roll it into a rectangle roughly 16 by 12 inches, with a long side facing you. Spread the softened filling butter edge to edge, leaving a bare 1/2-inch strip along the far long edge, then sprinkle the brown sugar, cinnamon, and salt evenly over the butter and pat it down gently.

7. 7

   Roll it up and slice

   Starting from the long edge closest to you, roll the dough into a tight log, tugging it snug every few inches so you don't end up with a hollow center. Pinch the bare seam closed. Slice the log into 12 equal pieces using unflavored dental floss — slide it under the log, cross the ends over the top, and pull. A knife squashes the spiral; floss doesn't.

8. 8

   Second rise

   Arrange the buns cut side up over the caramel and pecans, three across and four down, leaving a little space between them. Cover loosely and let rise until puffy and touching one another, 45 to 60 minutes. Heat the oven to 350°F near the end of this rise.

9. 9

   Bake

   Bake for 20 minutes, then tent loosely with foil and bake another 10 to 15 minutes. They're done when deep golden and the center bun registers 190°F on an instant-read thermometer. The caramel around the edges should be actively bubbling. Set the pan on a sheet tray first if your oven runs hot — caramel loves to boil over.

10. 10

    Flip while hot

    Let the pan rest exactly 5 minutes — any longer and the caramel sets and glues itself to the pan. Run a knife around the edges, lay a rimmed serving platter or sheet pan over the top, and flip confidently in one motion. The caramel is molten, so wear oven mitts and keep kids clear. Scrape any caramel left behind onto the buns and cool 15 minutes before serving.

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Baker's Tips

• 1.

  Toast the pecans at 350°F for 7 to 9 minutes before they go in the pan. Raw pecans steam under the caramel and taste flat; toasted ones stay crisp and nutty.

• 2.

  An instant-read thermometer is the only reliable doneness test here. The caramel browns the outside fast, so color alone will fool you into pulling them underbaked.

• 3.

  To bake them for breakfast, assemble through step 8, cover tightly, and refrigerate up to 18 hours. Pull the pan out an hour before baking to take the chill off, then bake as directed, adding about 5 minutes.

• 4.

  Swap the corn syrup for pure maple syrup if you want a more pronounced flavor in the topping — it stays slightly looser but tastes wonderful.

• 5.

  If the dough fights back while you're rolling it out, walk away for 10 minutes. Rested gluten stretches; rushed gluten springs back and gives you a short, thick rectangle.

Equipment

• Stand mixer with dough hook
• 9x13-inch baking pan
• Small saucepan
• Rolling pin
• Unflavored dental floss
• Instant-read thermometer
• Rimmed serving platter or sheet pan for flipping

Storage