Sticky Buns

• 1/2 recipe Danish Dough (page 334)
• Unsalted butter, for pans
• 3 1/3 cups (13 ounces) pecan halves
• 2 1/4 cups light corn syrup
• 3/4 cup plus 2/3 cup packed dark-brown sugar
• All-purpose flour, for dusting
• 3/4 cup sour cream
• 1 tablespoon ground cinnamon

1. Let dough stand at room temperature until slightly softened, about 15 minutes.
2. Line a large baking sheet with parchment paper; set aside.
3. Generously butter two 6-cup jumbo muffin pans (each cup should have a 7-ounce capacity).
4. Chop 2 cups pecans, and break the remaining 1 1/3 cups in half lengthwise, keeping the two groups separate.
5. Pour 3 tablespoons corn syrup into each muffin cup, and sprinkle with 1 tablespoon brown sugar.
6. Divide halved pecans evenly among the muffin cups.
7. On a lightly floured work surface, roll out the dough to an 18-by-14-inch rectangle, about 1/4 inch thick.
8. Using a spatula, spread the sour cream over the surface of the dough, leaving a 1/2-inch border.
9. Dust the sour cream with cinnamon, and sprinkle with chopped pecans and remaining 2/3 cup brown sugar.
10. Roll up the dough tightly lengthwise to form a log about 3 inches in diameter, and trim the ends using a serrated knife.
11. Transfer log to the prepared baking sheet.
12. Refrigerate until firm, about 30 minutes.
13. Meanwhile, preheat the oven to 350F.
14. Using a sharp knife and a sawing motion, slice the dough crosswise into 12 rounds, about 1 1/2 inches thick, and place in prepared pans.
15. Cover loosely with plastic wrap, and let rise in a warm place until 1/2 inch above the cups, 20 to 30 minutes.
16. Transfer to the oven, placing a baking sheet on the rack below to catch drips.
17. Bake, rotating pans halfway through, until buns are dark golden brown, about 40 minutes.
18. Immediately turn out the buns onto a parchment-lined baking sheet.
19. Replace any pecan halves that have fallen off.
20. Place the baking sheet on a wire rack to cool.
21. Serve warm or at room temperature.
22. Sticky buns are best eaten the day they are baked.
23. Danish Dough is spread with sour cream, then sprinkled with cinnamon, pecans, and brown sugar.
24. Dough is rolled into a log.
25. The log is sliced into rounds, which are placed atop a sugary pecan mixture in jumbo muffin cups.

recipe danish dough, butter, pecan halves, light corn syrup, sugar, flour, sour cream, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/sticky-buns-390225 (may not work)