Sticky Cinnamon Buns

Ingredients

Dough:

• 1/4 cup warm water (105° to 115°)
• 1 (1/4-ounce) package active dry yeast
• 1/3 cup sugar
• 3/4 cup milk
• 4 Tbsp. unsalted butter, plus more for greasing
• 3 large egg yolks
• 1 Tbsp. finely grated orange zest
• 1 1/4 teaspoon. salt
• 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

• 1/2 cup firmly packed light brown sugar
• 1 Tbsp. ground cinnamon
• 4 Tbsp. unsalted butter

Topping:

• 3/4 cup firmly packed light brown sugar
• 4 Tbsp. unsalted butter
• 3 Tbsp. honey
• 1 Tbsp. light corn syrup
• 1 1/2 cups (6 ounces) coarsely chopped pecans

Method:

Making the dough -

• In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar.
• Stir to dissolve and let sit until foamy, about 5 minutes.
• Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour.
• Mix on low speed until blended.
• Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour.
• Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.
• Shape the dough into a ball and place in a large, buttered bowl.
• Turn dough over in bowl to coat with the butter from the bowl.
• Cover the bowl with plastic wrap.
• Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
• After the dough has risen, punch down.
• Turn out onto a lightly floured cutting board and let sit 20 minutes.

Make the filling

• Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
• Roll dough out into a 12" x 18" rectangle and brush with melted butter and sprinkle with cinnamon-sugar mixture.
• Starting with the long side, roll dough into a cylinder.
• Place seam side down on a flat surface and cut crosswise into 15 slices.

Make the topping

• In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted.
•  

Baking

• Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
• Place dough slices, flat side down, on top of prepared topping; crowd them so they touch.
• Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
• Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats.
• Preheat oven to 375° and bake buns until golden, 30 to 35 minutes.
• Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish.
• Let buns cool slightly and serve warm.