The Best Sticky Pecan Cinnamon Buns

**Make the Dough:**

1. – Microwave milk for 20-30 seconds until warm (100-110°F). Add to a bowl with yeast and sugar, whisk, and let rest for 10 minutes until foamy.
2. – Add the remaining dough ingredients to the same bowl. Mix into a dough with a large wooden spoon.
3. – Lightly dust a clean surface with flour. Knead the dough for about 10 minutes until soft, smooth, and stretchy.
4. – Place dough in a clean, oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size.

**Make the Sticky Pecan Topping:**

1. – Line a 9×13″ baking tray with parchment paper and brush with butter. Spread toasted pecans in the tray.
2. – In a saucepan, combine remaining topping ingredients and cook over medium-low heat until melted and combined.
3. – Pour the sauce over the pecans and spread evenly. Chill in the fridge for 15 minutes.

**Prepare the Filling:**

1. – Mix softened butter with cinnamon, sugar, and salt. Microwave for a few seconds if needed to mix smoothly.

**Assemble and Bake:**

1. – Once dough has risen, punch down and roll out on a floured surface into a 12×16″ rectangle.
2. – Spread the filling evenly over the dough.
3. – Cut into 12 strips (1″ wide, 16″ long) and roll each strip into a cinnamon roll. Arrange rolls in the prepared tray in a 4×3 formation.
4. – Let rolls rest in a warm spot for 30 minutes until puffed up.
5. – Preheat oven to 350°F.
6. – Optional: Pour heavy cream over the rolls for extra softness.
7. – Bake for 25-30 minutes until golden and firm.
8. – Let rest for 5 minutes, then carefully flip onto a serving platter. Remove parchment paper and serve.