Sticky Buns Recipe (with Video)

Recipe instructions for original serving size of 4
1. Optionally toast 1 bag (5 lbs) of sugar in a baking dish and place in a 300°F for 1 hour. Whisk or stir after 1 hour before continuing to bake for 2-4 hours stirring every 30 minutes. Let cool completely and store like normal sugar.
2. In a small bowl, mix and combine 150 grams of tap water with 37 grams of all-purpose flour. Microwave (on high power) 3x for 25 seconds each. Whisk thoroughly after each time.
3. Place the paste into the bowl of a stand mixer. Combine with 165 ml of whole milk. Whisk into a homogenous paste.
4. Add 1 whole egg along with 1 egg yolk to the now lukewarm mixture. Whisk until combined.
5. Add 430 grams of all-purpose flour, 2 ¼ teaspoons of instant yeast. Using a dough hook mix on low speed until combined.
6. With no dry spots remaining, stop and let sit for 15 minutes. Add 2 teaspoons of kosher salt and 50 grams (3 Tbsp) of toasted sugar.
7. Knead at medium-low speed for 5 minutes.
8. Add in 85 grams of (6 Tbsp) unsalted butter. Mix for another 5 minutes at medium-low speed.
9. On a lightly floured surface, dump out the dough and gently knead by hand for 1-2 minutes before forming into a ball.
10. Generously oil a large bowl. Place the dough inside with a spritz of oil on top. Cover with plastic wrap and let sit for 45-90 minutes.
11. For the topping, sprinkle 1 ½ cups of halved pecans into a non-greased baking dish. Toast for 5 minutes in a 375°F oven. Let cool.
12. Into a large bowl, combine 100 grams of dark brown sugar, 100 grams of toasted sugar, 6 Tbsp of melted butter, ¼ cup of dark corn syrup, and ½ teaspoon of kosher salt. Whisk to combine.
13. In a generously oiled 13x9 baking dish, fill with brown sugar goo and spread evenly across the bottom and top with toasted pecans. Set to the side.
14. For the dough, turn out onto a generously floured surface and roll out to a rectangle roughly 15x18 inches using a floured rolling pin.
15. Combine 1 tablespoon of cinnamon with ¾ cup (150 g) of dark brown sugar. Evenly sprinkle and spread across the dough leaving a gap at the end furthest side of the dough. Hit with freshly grated nutmeg and grated zest of 1 large orange.
16. On the wide side of the dough heading towards the gap, tightly roll the dough into a roll. Place the seam side down.
17. Using a bread, trim off the ends and cut into 12 equal pieces by cutting down the middle and cutting each half into thirds.
18. Once cut, place each piece into the topping filled baking pan. Cover with lightly oiled plastic wrap. Let sit at room temperature for 1 hour, or overnight in the fridge (let come to room temperature for 2 hours before baking).
19. Place into a 375°F for 20 minutes on the center rack.
20. Remove from the oven and tent with foil. Bake for an additional 10 minutes until the thickest part registers 200-210°F.
21. Let cool on a wire rack for 5 minutes before placing a rimmed baking sheet on top and flip.
22. Wait another 5-10 minutes before serving.