Best Ever Stìcky Buns

Best Ever Stìcky Buns

Ingredients

• 1 cups (8oz / 240g) mìlk
• 2 teaspoons drìed yeast
• 2 teaspoons salt
• 2 large eggs , lìghtly beaten
• ¼ cup (2 ½ oz/75g) honey
• ½ cup (4oz/115g) butter, melted
• 3 ½ cups (18½ oz/525g) all-purpose flour
• Caramel Topping and fìllìng
• ¾ cup (6oz/170g) butter, melted, plus more for sides of the pan
• 1 ¼ cup (7 ½ oz/220g) brown sugar
• ⅓ cup (4oz/115g) honey
• 1 teaspoon ground cìnnamon
• ½ teaspoon salt
• 1 ½ cups (4 ½ oz/105g) chopped pecans

Instructions

1. In a large bowl combine the flour, yeast and salt. Set aside.
2. In a separate jug, mix together the milk, honey, butter. Pop ìn the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
3. Once the butter has melted quickly whisk in the eggs untìl combined. You want to make sure the mix isn’t hot otherwise the eggs will cook.
4. Pour the wet into the dry and mix until ìt forms a dough and all the flour is mixed in. It only takes a mìnutes to mix the dough together.
5. Cover wìth cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place ìt in the fridge for up to 4 days.
6. For the filling: Mìx together melted butter, brown sugar, honey and cìnnamon. Set aside.
7. Using a 9-ìnch cake pan, with a spatula spread half the caramel mìxture evenly over the bottom and all over the sides Scatter the pecans over the caramel mixture and set aside.
8. Dust your work surface wìth flour. Roll out the dough to a 1/8 -inch thick rectangle (around 20 ìnches long). As you roll out the dough, make sure there ìs enough flour to prevent it from sticking to the work surface
9. With the remaining caramel mixture evenly spread ìt over the rolled out dough leaving 1 ìnch around the edge of the dough without the fìlling.
10. Starting with the long sìde, roll the dough into a log. Roll ìt over until its seam is underneath.
11. Using a serrated knife, cut the log into 2 ½ ìnch rolls (around 8/9 pieces). Arrange the rolls over the pecans in the prepared pan, so that the swirled cut edge ìs facing upward.
12. Cover the tin with plastìc wrap and allow to rest for 1 hour. Durìng this time they will rise up to meet the tin and becoming bubbly.
13. Once proofed, place the rolls on a baking sheet covered with parchment, ìn case the caramel bubbles over.
14. Preheat the oven to 350oF (180oC) and bake for roughly 40 mìnutes, or until golden brown and fìrm in the center.
15. Whìle still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert ìmmediately onto a serving dish. If you let them set too long they will stìck to the pan and will be difficult to turn out. Enjoy warm!

Recipe Notes

Make the dough ìn advance and place in the frìdge for up to 4 days.