Pecan Sticky Buns: My Go-To Sunday Treat

Instructions:

1. In a large bowl or the bowl of a stand mixer, combine lukewarm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
2. Add the remaining sugar, melted butter, vanilla, and egg to the yeast mixture. Whisk to combine. Gradually add the flour and salt, mixing until a shaggy dough forms.
3. Knead the dough for 5-7 minutes in the stand mixer with a dough hook or 8-10 minutes by hand on a lightly floured surface until smooth and elastic.
4. Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1.5-2 hours, or until doubled in size.
5. While the dough is rising, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until thickened slightly. Remove from heat and stir in the toasted pecans.
6. Pour the caramel pecan topping evenly into the bottom of the prepared cake pan or skillet.
7. On a lightly floured surface, roll the risen dough into a 12x18 inch rectangle. Spread softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
8. Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Use a serrated knife to slice the log into 9 equal pieces.
9. Arrange the sliced buns, cut-side up, in the prepared pan on top of the caramel pecan mixture. Cover loosely and let rise for 30-45 minutes, or until puffy.
10. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
11. Let the sticky buns cool in the pan for 5-10 minutes, then invert onto a serving platter. Let cool slightly before serving.