Sticky Bun

In a small bowl, combine warmed 180ml whole milk (43°C/110°F, do not overheat), 7g active dry yeast, and 1 teaspoon of the granulated white sugar. Stir gently to combine, then let rest for 5-7 minutes at room temperature until the mixture is foamy and bubbly across the surface, confirming the yeast is active.

In the bowl of a stand mixer fitted with a dough hook, combine 480g all-purpose flour, remaining granulated sugar, 5g fine salt, 57g melted and slightly cooled unsalted butter, 2 room-temperature large eggs, and the activated yeast mixture. Mix on low speed for 2 minutes until a shaggy, ragged dough forms, then increase speed to medium-low and knead for 7 minutes until the dough is smooth, elastic, and pulls cleanly away from the bowl sides. If mixing by hand, turn the shaggy dough onto a lightly floured surface and knead for 10-12 minutes to reach the same smooth consistency.

Grease a large clean mixing bowl with 1 teaspoon of softened butter, form the kneaded dough into a tight, smooth ball, and place it seam-side down in the bowl. Cover tightly with plastic wrap or a damp linen kitchen towel, and let rise in a warm, draft-free spot (24°C/75°F) for 60 minutes until the dough doubles in volume and leaves a 1-inch deep indent when poked with a floured finger.

While the dough completes its first rise, prepare the sticky topping: place a small saucepan over medium-low heat, melt 57g unsalted butter, then stir in 150g packed light brown sugar, 2 tbsp honey, and 60ml heavy cream. Stir constantly for 3 minutes until the sugar fully dissolves and the mixture is smooth with tiny, slow bubbles forming around the pan edges. Pour the hot caramel evenly across the bottom of a 23cm (9-inch) square metal baking pan, then sprinkle 120g chopped pecans evenly over the caramel. Set aside to cool slightly.

Once the dough has doubled in size, punch it down firmly in the center to release all trapped air, then turn it out onto a lightly floured work surface. Roll the dough into an even 30x46cm (12x18 inch) rectangle. Spread the remaining 28g softened unsalted butter evenly across the entire dough surface, leaving a 6mm (1/4 inch) bare border along the top long edge. Mix 100g packed light brown sugar and 10g ground cinnamon together, then sprinkle the spiced sugar evenly over the buttered dough. Starting from the long edge opposite the bare border, roll the dough tightly into a uniform log, pinching the bare dough border to seal the seam closed. Use a sharp serrated knife to cut the log into 8 equal 4cm (1.5-inch) thick rolls.

Arrange the cut rolls cut-side up in the prepared baking pan on top of the pecan caramel, leaving 13mm (1/2 inch) of space between each roll to allow for rising. Cover the pan loosely with oiled plastic wrap, and let rise for 30 minutes in the same warm, draft-free spot until the rolls puff up and press against one another. While the rolls proof, preheat your oven to 190°C (375°F). Once proofed, remove the plastic wrap and bake for 25-28 minutes until the roll tops are deep golden brown and the caramel bubbles vigorously around the pan edges. If the tops brown too quickly after 15 minutes of baking, tent the pan loosely with aluminum foil to prevent burning.

Let the baked buns rest in the pan for exactly 5 minutes after removing them from the oven (do not rest longer, or the caramel will harden and stick). Place a large flat serving platter upside down over the top of the baking pan, then hold both the pan and platter firmly together and flip them in one quick, steady motion. Lift the baking pan off slowly to let any remaining hot caramel drip down over the tops of the buns. Serve warm.