• In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped. 160 g whole milk, 1 ½ teaspoon instant yeast , 30 g granulated sugar
• Add in the flour, salt, and egg. Fit the stand mixer fitted with a dough hook attachment and mix on low speed to form a thick dough. 312 g all-purpose flour , 1 large egg, ½ teaspoon salt
• Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes until the soft dough is smooth and strong. 45 g unsalted butter

First rise

• Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover tightly. Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact rise time will depend on your room temperature.
• If making overnight sticky buns, the dough can instead be covered tightly and refrigerated for up to 16 hours.

Shaping and filling

• Line an 8x8inch (20x20cm) square baking pan with parchment paper.
• In a small saucepan over medium heat, melt together the butter, brown sugar, honey, and salt until the butter and sugar have melted. Give it a good stir while it's melting to combine it into a cohesive caramel. 60 g unsalted butter, 50 g soft brown sugar, 40 g honey, 1/8 teaspoon salt
• Pour the caramel into the lined baking tray and use an offset spatula to gently spread it out. Top it with chopped pecans. 70 g pecans
• In a small bowl, mix together the brown sugar and ground cinnamon for the filling and set it aside. 100 g soft brown sugar, 1 Tablespoon ground cinnamon
• Pull the risen dough from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff. You can let it warm up to room temperature for 10 minutes first before rolling.
• Use a rolling pin to roll the dough out into a large rectangle that measures around 9x12 inches (23cmx30cm). Spread the surface of the dough with melted butter, then spread over the cinnamon-sugar mixture. 20 g unsalted butter
• Roll it up from the long end to make a 12inch/30cm long log. Cut 9 thick slices measuring around 1.3 inches each using unflavored dental floss or a sharp knife or serrated knife.
• Place the slices on top of the pecans and caramel. Let them rise in a warm spot until doubled in size.

Baking

• Preheat the oven to 350°F (180°C). 
• Bake the buns for around 25 minutes until deep golden brown. If they are browning too fast, you can cover the top of the buns with aluminum foil.
• While they are baking, lay a piece of parchment paper onto a tray or cookie sheet. This is what you will tip the baked buns onto.
• Once baked, remove the buns from the oven and carefully invert them onto the tray. Use a spoon to scrape any extra caramel from the bottom of the baking tray onto the sticky buns. Let the buns cool for around 20 minutes before serving.
• Let the buns cool for around 20 minutes before serving.