Pecan Sticky Buns

Instructions

1. Prepare the dough
   In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, salt, eggs, and 2 cups of flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
2. Make the sticky topping
   In a saucepan, combine brown sugar, melted butter, and honey. Cook over medium heat until sugar is dissolved, stirring occasionally. Pour into a greased 13x9-inch baking pan. Sprinkle with 1½ cups chopped pecans. Set aside.
3. Create the filling
   Punch down dough and turn onto a lightly floured surface. Roll into an 18x12-inch rectangle. Brush with melted butter. Combine cinnamon and ½ cup brown sugar; sprinkle over dough. Sprinkle with remaining ½ cup chopped pecans.
4. Form the rolls
   Roll up the dough jelly-roll style, starting with the long side. Pinch seam to seal. Cut into 12 equal slices using a sharp knife or dental floss. Place cut side down over the pecan mixture in the prepared pan. Cover and let rise until doubled, about 1 hour.
5. Bake the sticky buns
   Preheat oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. The caramel pecan topping will drizzle over the rolls as you invert them.