Sticky Buns

Warm the milk on the stove or in the microwave until it’s no hotter than 110°F or it will kill the yeast. Add the yeast and half the sugar to the warm milk and stir to combine. Let the mixture sit for 8-10 minutes until the yeast is foamy and activated.

Melt the butter in a microwave safe bowl and once melted whisk in the egg yolks, vanilla extract, and remaining sugar.

Add both the yeast mixture and the butter mixture to the bowl of a stand mixer. Add half the flour and stir until just combined before adding the remaining flour. Fit the mixer with the dough hook and mix on medium for 5 minutes until the dough comes together.

Knead the dough by hand on a floured surface for 2-3 minutes until the dough becomes elastic and bounces back once pressed.

Lightly butter a large glass bowl and place the dough ball inside. Cover with a lid or plastic wrap and let the dough rise for 2 hours until doubled in volume.

Prepare the topping by adding brown sugar, honey, butter, and salt in a small pot over low heat. Cook until the butter and sugar have dissolved together.

Pour the mixture into a buttered 9×13 baking dish, sprinkle with chopped pecans, and set aside until needed.

Heat the oven to 375°F.

Transfer the risen dough to a floured surface and spread or roll the dough into an even rectangle about 12×18 inches.

Combine the brown sugar and cinnamon for the filling in a small bowl and melt the butter in the microwave. Brush the dough with the melted butter.

Sprinkle the cinnamon sugar mixture over the entire rectangle of dough …