Pecan Sticky Buns

• Dough
• 3 targe eggs at room temperature
• 3/4 tup buttermilk at room temperature
• 1/4 tup granulated sugar
• 1 1/4 teaspoons table salt
• 2 1/4 teaspoons instant yeast
• 4 1/4 tups unbleached all-purpose flour (21 1/4 ounces), plus additional for dusting work surface
• 6 tablespoons unsalted butter , melted and cooled until warm
• Caramel Glaze
• 6 tablespoons unsalted butter
• 3/4 tup packed light brown sugar (5 1/4 ounces)
• 3 tablespoons corn syrup , light or dark
• 2 tablespoons heavy cream
• Pinch table salt
• Cinnamon-Sugar Filling
• 3/4 tup packed light brown sugar (5 1/4 ounces)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch table salt
• 1 tablespoon unsalted butter , melted
• Pecan Topping
• 3 tablespoons unsalted butter
• 1/4 tup packed light brown sugar (1 3/4 ounces)
• 3 tablespoons corn syrup , light or dark
• Pinch table salt
• 1 teaspoon vanilla extract
• 3/4 tup pecans (3 ounces), toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped

1. 3. For glaze:combine all ingredients for glaze in small saucepan; cook over med heat, whisking, til butter melted and mixture combined. Pour into 13- by 9-inch baking dish; spread mixture to cover surface of baking dish. Set aside.4. For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl using fingers to break up sugar lumps; set aside. Turn dough out onto floured work surface. Gently shape dough into rectangle with long side nearest you. Lightly flour dough and roll to 16 by 12-in rectangle. Brush dough with 1 T melted butter, leaving 1/2-in border along top edge; brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-in border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll into taut cylinder. pinch seam to seal and roll cylinder seam side down. stretch to 18-in length; push ends in to create even thickness. Using serrated knife, slice cylinder into 12 buns 5. Arrange buns cut side down in prepared baking dish; cover tightly with plastic wrap and set in warm spot until puffy, about 1 1/2 hours. (can be frozen up to 1 month) Bake buns for 30 mins, then remove foil and continue to bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, about 20 mins longer. Cool on wire rack 10 mins; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking dish onto buns; let cool while making pecan topping. 7. For the topping: Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, stir in vanilla and pecans until pecans are evenly coated. spoon heaping 1T nuts and topping over center of each sticky bun. Continue to cool until warm, 15 to 20 mins.

dough, eggs, buttermilk, sugar, salt, yeast, flour, unsalted butter, caramel glaze, butter, brown sugar, corn syrup, heavy cream, salt, cinnamonsugar filling, brown sugar, ground cinnamon, ground cloves, salt, unsalted butter, topping, butter, brown sugar, corn syrup, salt, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/pecan-sticky-buns-50026965 (may not work)