The Best Sticky Buns!!

Given to me by a pastry chef with a bread baker husband, these are the BEST sticky buns. The recipe is found below. Enjoy!

Cinnamon Buns, aka Sticky Buns
yield 12 buns

DOUGH:
Into the bowl of a stand mixer, place:
3 cups of all purpose flour
2 ¼ teaspoon instant yeast
1/4 teaspoon cinnamon
1/2 teaspoon salt
Mix dry ingredients together, place bowl on the mixer with the dough hook. Run the mixer on the lowest speed, then add:
4 tablespoons of , room temperature unsalted butter cut into small pieces
1/2 cup sour cream or Greek yogurt
1/2 cup whole milk
1 teaspoon vanilla
1/4 teaspoon lemon oil
1/3 cup granulated sugar
As ingredients blend together raise the mixer speed to medium and knead for 6 to 8 minutes until the dough becomes soft, smooth and elastic. Place in a greased bowl and seal with plastic wrap or a tight fitting lid. Let it rise until almost double, about 45 to 60 minutes.

STICKY CARAMEL GLAZE:
7 tablespoons of melted butter
3/4 cup brown sugar
1 ¼ teaspoon ground cinnamon
1 cup pecan halves
Pour melted butter into a 9"x13" baking pan. Brush butter up the sides of the pan. Evenly spread the brown sugar over the butter, followed by an even sprinkle of cinnamon. Finish by spreading an even layer of pecan halves. Set aside.

CINNAMON SUGAR FILLING:
3 tablespoons unsalted melted butter
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans

PREHEAT OVEN TO 350℉
Gently deflate dough and roll out to a 10 inch square. Drizzle the butter evenly over the dough. Top with an even layer of the brown sugar, cinnamon and chopped pecans. Roll up, starting with the edge closest to you, into a snug log, jellyroll style. Pinch the edge to create a seam and seal the dough. Measure the length of the log and divide into 12 pieces, as shown. Use a serrated knife, or dental floss to cut the dough. Arrange the slices in the pan leaving about 1/2 inch between rolls. Cover and place in a warm spot to rise one more time, about 30 minutes. When the rolls look puffy, brush soften or melted butter over them before placing in the oven. Bake on the lower/middle rack for 30 to 45 minutes until golden brown.
As soon as the buns are finished baking, cover the pan with a sheet pan and carefully flip the pan upside down. Scrape the remaining gooey caramel from the bottom of the pan and pour that over the sticky buns. Allow the buns to cool for about 20 minutes before enjoying.

OPTIONAL ICING DRIZZLE:
When the buns have rested for about 15 minutes you can drizzle them with:
1 cup confectionery sugar
1/2 teaspoon vanilla extract
2 to 4 tablespoons water
In a small bowl of confectionery sugar, add vanilla, then 2 tablespoons of water. Stir until the sugar has absorbed the water (it will happen, I promise). Add water as needed until you create a thickness that you like. Using a spoon or fork, drizzle the glaze over your delicious sticky buns. Enjoy!

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