Sticky Buns
 Wake up to gloriously gooey, cinnamon-scented sticky buns topped with rich caramel and crunchy pecans—perfect for a special breakfast or brunch. Ingredients For the Dough 1 stick (½ cup) unsalted butter, melted and slightly cooled, plus more for greasing the pan ½ cup warm water (see note) ¼ cup granulated sugar 1⅛ teaspoons salt 1 teaspoon rapid-rise/instant yeast 2 large eggs 1 egg yolk 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling 1 stick (½ cup) unsalted butter, melted and slightly cooled, plus more for greasing the pan ½ cup warm water (see note) ¼ cup granulated sugar 1⅛ teaspoons salt 1 teaspoon rapid-rise/instant yeast 2 large eggs 1 egg yolk 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling For the Filling 1½ sticks (¾ cup) unsalted butter, melted, plus more for greasing the pan 1¼ cups (packed) light brown sugar ⅓ cup honey 1 teaspoon cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 2 cups whole pecans, divided 1½ sticks (¾ cup) unsalted butter, melted, plus more for greasing the pan 1¼ cups (packed) light brown sugar ⅓ cup honey 1 teaspoon cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 2 cups whole pecans, divided Instructions Make the Dough: In a large bowl, whisk together the melted butter, warm water, sugar, salt and yeast. Add the eggs and egg yolk and whisk until evenly combined. Add the flour all at once and stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it). Cover loosely with plastic wrap (make sure the entire bowl is covered but don't seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to 3 days. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Arrange the pecans on the prepared baking sheet. Bake for 7 to 10 minutes, until fragrant and toasted. Transfer the pecans to a plate to cool. Leave the foil on the baking sheet; you'll use it again. (Shut off the oven.) Make the caramel filling: In a medium bowl, whisk together the butter, brown sugar, honey, cinnamon, nutmeg, and salt. Mix until thickened and all of the butter is absorbed. Grease a 9-inch square cake pan with butter, then spread half the caramel mixture (about ⅞ cup) evenly over the bottom. Scatter half (1 cup) of the pecans over the caramel mixture and set aside. Transfer the remaining pecans to a cutting board and chop finely (these will go into the filling). Assemble the Sticky Buns: Remove the dough from the refrigerator. Dust a clean work surface generously with flour. Scrape the dough out of the bowl and place on the work surface. Dust the dough with flour and knead, sprinkling more flour as necessary so the dough doesn't stick, for about 30 seconds. Roll out the dough to an 1⁄8-inch-thick rectangle, about 14x12 inches, adding more flour under and over the dough, as needed, to prevent it from sticking. Using an offset spatula, spread the remaining caramel mixture evenly over the rolled-out dough, leaving a ½-inch border. Sprinkle the finely chopped pecans evenly over top. Starting with the long side, roll the dough into a log and pinch the seam closed. Press the ends in so the log is an even thickness throughout. Using a sharp serrated knife, cut the log into 8 equal pieces and arrange over the pecans and caramel in the prepared pan, so that the swirled cut edge is facing upward. Allow to rest for 1 hour on the counter, loosely covered with plastic wrap. They will rise just a bit. (Alternatively, place the pan in the refrigerator overnight and let sit out at room temperature for 1 hour before baking the next day.) Preheat the oven to 350°F. Place the cake pan on the foil-lined baking sheet, in case the caramel bubbles over, and bake for 40 to 45 minutes, or until golden brown and well set in the center (a toothpick or cake tester inserted into the center shouldn't have any wet bits of dough on it). While still very hot, run a knife around the outer edge of the pan to release the caramel rolls, and invert immediately onto a large serving dish or sheet pan lined with parchment paper. The warm topping will drip down the sides. (If you let the buns sit too long, they will stick to the pan and be difficult to turn out.) Let the buns cool slightly and serve warm. If you have leftover rolls, transfer them to a clean plate (the caramel underneath will cause them to stick), cover tightly with foil, and store at room temperature for up to 2 days. Reheat the sticky buns, covered with foil, in a 350°F oven until warmed through. Freezer-Friendly Instructions: After the 3-hour rise in the refrigerator, freeze the dough in an airtight container for up to 2 weeks. When ready to bake, thaw the dough in the refrigerator for 24 hours before using, then proceed with assembling the sticky buns. Note: Warm water helps activate the yeast. The temperature should be about 110°F, but it doesn't need to be exact so no need to use a thermometer; just try to get it to about the temperature of bath water. Make the Dough: In a large bowl, whisk together the melted butter, warm water, sugar, salt and yeast. Add the eggs and egg yolk and whisk until evenly combined. Add the flour all at once and stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it). Cover loosely with plastic wrap (make sure the entire bowl is covered but don't seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to 3 days. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Arrange the pecans on the prepared baking sheet. Bake for 7 to 10 minutes, until fragrant and toasted. Transfer the pecans to a plate to cool. Leave the foil on the baking sheet; you'll use it again. (Shut off the oven.) Make the caramel filling: In a medium bowl, whisk together the butter, brown sugar, honey, cinnamon, nutmeg, and salt. Mix until thickened and all of the butter is absorbed. Grease a 9-inch square cake pan with butter, then spread half the caramel mixture (about ⅞ cup) evenly over the bottom. Scatter half (1 cup) of the pecans over the caramel mixture and set aside. Transfer the remaining pecans to a cutting board and chop finely (these will go into the filling). Assemble the Sticky Buns: Remove the dough from the refrigerator. Dust a clean work surface generously with flour. Scrape the dough out of the bowl and place on the work surface. Dust the dough with flour and knead, sprinkling more flour as necessary so the dough doesn't stick, for about 30 seconds. Roll out the dough to an 1⁄8-inch-thick rectangle, about 14x12 inches, adding more flour under and over the dough, as needed, to prevent it from sticking. Using an offset spatula, spread the remaining caramel mixture evenly over the rolled-out dough, leaving a ½-inch border. Sprinkle the finely chopped pecans evenly over top. Starting with the long side, roll the dough into a log and pinch the seam closed. Press the ends in so the log is an even thickness throughout. Using a sharp serrated knife, cut the log into 8 equal pieces and arrange over the pecans and caramel in the prepared pan, so that the swirled cut edge is facing upward. Allow to rest for 1 hour on the counter, loosely covered with plastic wrap. They will rise just a bit. (Alternatively, place the pan in the refrigerator overnight and let sit out at room temperature for 1 hour before baking the next day.) Preheat the oven to 350°F. Place the cake pan on the foil-lined baking sheet, in case the caramel bubbles over, and bake for 40 to 45 minutes, or until golden brown and well set in the center (a toothpick or cake tester inserted into the center shouldn't have any wet bits of dough on it). While still very hot, run a knife around the outer edge of the pan to release the caramel rolls, and invert immediately onto a large serving dish or sheet pan lined with parchment paper. The warm topping will drip down the sides. (If you let the buns sit too long, they will stick to the pan and be difficult to turn out.) Let the buns cool slightly and serve warm. If you have leftover rolls, transfer them to a clean plate (the caramel underneath will cause them to stick), cover tightly with foil, and store at room temperature for up to 2 days. Reheat the sticky buns, covered with foil, in a 350°F oven until warmed through. Freezer-Friendly Instructions: After the 3-hour rise in the refrigerator, freeze the dough in an airtight container for up to 2 weeks. When ready to bake, thaw the dough in the refrigerator for 24 hours before using, then proceed with assembling the sticky buns. Note: Warm water helps activate the yeast. The temperature should be about 110°F, but it doesn't need to be exact so no need to use a thermometer; just try to get it to about the temperature of bath water. Nutrition Information Powered by Per serving (8 servings) Serving size: 1 sticky bun Calories: 761 Fat: 49 g Saturated fat: 20 g Carbohydrates: 77 g Sugar: 41 g Fiber: 4 g Protein: 9 g Sodium: 375 mg Cholesterol: 141 mg Per serving (8 servings) Serving size: 1 sticky bun Calories: 761 Fat: 49 g Saturated fat: 20 g Carbohydrates: 77 g Sugar: 41 g Fiber: 4 g Protein: 9 g Sodium: 375 mg Cholesterol: 141 mg