Honey Caramel Pecan Sticky Buns

November 13, 2014

For the Sweet Dough:
? cup milk (whole is best)
5 tablespoons sugar
1¾ teaspoons instant yeast
2 eggs, room temperature
2¾ cups unbleached all-purpose flour
1 teaspoon kosher or sea salt
½ cup (one stick) unsalted butter at room temperature, cut into small pieces, plus ½ tablespoon, melted, for coating dough
For the Filling:
½ cup (1 stick) unsalted butter, room temperature
½ cup packed brown sugar
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
For the Caramel Topping:
½ cup (1 stick) unsalted butter
¾ cup packed brown sugar
¾ cup heavy cream
1/ 3 cup honey
¼ teaspoon salt
¼ teaspoon orange zest or 3-4 drops orange extract (optional)
Other for Assembly:
8x8x2 baking pan plus bread pan (I prefer two smaller glass pans) or a 9x13x2 baking pan
1¾ cups chopped toasted pecans divided (3/4 cup for filling and 1 cup for pan bottom and topping)
1 egg + ½ teaspoon water for eggwash

For the Sweet Dough: In a 2-cup glass measuring cup, heat milk in 30 second increments until medium warm (just starting to get uncomfortable to touch). Stir in 1 tablespoon sugar. Sprinkle yeast over milk...
See the full directions on my site

Nutritions

Calories
1199

Sodium
423mg
17% DV

Fat
89g
137% DV

Protein
9g
19% DV

Carbs
79g
27% DV

Fiber
5g
22% DV

Snack Baked