Spiced Pecan Sticky Buns

Ingredients

Dough

• 145 g whole milk, warm (85–90°F)
• 80 g water, warm (85–90°F)
• 30 g grapeseed oil
• 45 g granulated sugar
• 8 g instant yeast
• 300 g ‘00’ flour
• 2 g baking powder
• 2 g fine sea salt

Filling

• 56 g unsalted butter, melted
• 60 g dark brown sugar
• 50 g granulated sugar
• 4 g fine sea salt
• 6 g ground cinnamon
• 2 g ground ginger
• 2 g ground clove
• 1 g ground mace
• 1 g ground cardamom

Pecan Topping

• 90 g unsalted butter, cubed
• 220 g dark brown sugar
• 40 g honey
• 5 g fine sea salt
• 7 g vanilla extract
• 250 g pecans, chopped
• 4 g ground cinnamon
• 2 g ground ginger
• 1 g ground clove
• 1 g ground mace
• Heavy pinch ground cardamom

Instructions

1. Mix the dough:
1. In the bowl of a stand mixer, whisk together warm milk, water, oil, sugar, and yeast until the sugar dissolves.
2. In a separate bowl, combine flour, baking powder, and salt.
3. Add the dry ingredients to the wet and mix with the dough hook on low–medium speed for 1 minute, scraping down as needed. Increase to medium speed for 3 minutes, then to medium-high (setting 6 on a KitchenAid) for 5–6 minutes to develop the gluten. The dough will be slightly sticky but should begin pulling away from the bowl.
2. Knead and proof:
1. Lightly flour your work surface and turn out the dough. Using the base of your palm, knead while rotating the dough clockwise for about 1 minute, until it begins to feel smooth and elastic.
2. Flip the dough over—you should see a clean, seamless surface. Round the dough a few more times between your palms to form a tight, even ball. The surface should be smooth, and a pressed fingertip should spring back slowly.
3. Lightly coat the mixing bowl with pan spray. Place the dough seam-side down, rolling the top and sides into the spray to prevent sticking. Cover with plastic wrap and let rise at 75°F for 2 hours, or until doubled in size. If your oven has a proofer setting, proof for about 1½ hours instead.

While the dough proofs, make the filling and pecan topping.

3. Make the filling: In a small bowl, whisk together melted butter, both sugars, salt, and spices until evenly combined. The mixture will be thick and sandy. Set aside to cool slightly.
4. Make the pecan topping:
1. In a medium-large saucepan, combine butter, brown sugar, honey, spices, and salt.
2. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching or overflow.
3. When the mixture is smooth and bubbling evenly, remove from heat and stir in pecans and vanilla.
4. Pour into a 9 × 13-inch baking dish, spreading evenly, and let cool to room temperature.
5. Assemble the rolls:
1. Once the dough has doubled, punch it down and transfer to a lightly floured surface. Be sure not to use too much flour—just enough to prevent sticking.
2. With a rolling pin, roll the dough into a 17 × 15-inch rectangle, about ¼ inch thick. Start from the center and work outward—rotating the dough occasionally and dusting the top lightly with just enough flour to avoid clinging.
3. Position the dough with a long (17-inch) edge parallel to your work surface. Spread the filling evenly over the surface, leaving a 1-inch strip free of filling along the long edge farthest from you.
4. Starting with the edge closest to you, roll the dough up tightly but gently, using both hands to keep the log even as you go. When you reach the far edge, pinch the seam to seal.
5. Position the log seam-side down. Using a sharp knife, cut the log crosswise into two equal halves, then slice each half into six even pieces (to make 12 in total).
6. Transfer the buns to the baking dish, arranging them evenly over the cooled pecan topping. Cover and proof again for 1 hour, or until doubled in size.

While the buns are proofing, preheat the oven to 350°F.

6. Bake:
1. Bake for 25–30 minutes, until golden on top and bubbling below.
2. Remove from the oven and let cool for 7–8 minutes, then carefully invert the entire dish onto a sheet pan so the sticky pecan topping flows over the buns.