Maple Pecan Sticky Buns

Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top.

On medium speed, beat in the remaining sugar (which should be 1/2 cup, or 100g) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces.

Turn the mixer down to low speed and, with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft.

Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.

1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size.

Meanwhile, make the topping: Grease the bottom and sides of a 9×13-inch glass or metal baking pan. Spread chopped pecans in an even layer in the pan. Set aside. Combine the rest of the topping ingredients in a small saucepan over medium heat. Stir until the butter has melted, then bring to a simmer. Allow to simmer for 2 minutes, stirring occasionally. Remove from heat, give it a quick whisk, then pour over pecans. Set aside.

Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and, with a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick.

For the filling: Spread the softened butter all over the dough. In a small bowl, mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches wide each. Arrange in the prepared baking pan, on top of the pecan topping.

2nd Rise: Cover the rolls tightly and allow to rise until puffy, about 30–45 minutes.

Preheat oven to 350°F (177°C). Bake for 25–28 minutes or until the rolls are golden-brown on top. About halfway through baking time, loosely tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. Remove pan from the oven and place on a wire rack. Cool for 5 minutes.

Using oven mitts, carefully invert the pan onto a large serving platter. The warm topping will melt down the sides. Serve warm.