Cinnamon Sticky Buns

 I was in a mood to make bread again after such a long time ago. This Cinnamon Sticky Buns has been tingling in my brain calling for action since I saw it in one website many months ago. Anyway, hers look much more appealing than mine.... It is very filling but my two boys can afford to take two to three buns one time.....hehe, they love it!

Source: Simply (Originated from Oprah Magazine) but I've simplified the write-up & some measurements
INGREDIENTS:

Dough:
1/4 cup Water

7g Active dry yeast
1/3 cup Sugar
3/4 cup Milk
4 tbs Unsalted Butter

3 large Egg Yolks
1 1/4 tsp Salt
4 - 4 1/4 cups All-purpose Flour

Filling:
1/2 cup firmly packed Light Brown Sugar*
1 tsp Ground Cinnamon (Originally 1 tbsp)* (* mixed)
4 tbs Unsalted Butter - melted

Topping:
3/4 cup firmly packed Light Brown Sugar
4 tbs Unsalted Butter
3 tbs Honey
1 tbs Light Corn Syrup
1 1/2 cups coarsely chopped Pecans

METHOD:
1. Place all dough ingredients in breadmaker until dough is ready.
If prepared manually, mix all --> knead --> let it rise until doubled --> punch the dough & ready.

2. Rest on floured board for 20 min.

3. Roll dough out into a 12" x 18" rectangle. 
Brush with melted butter and sprinkle with cinnamon-sugar mixture.
Starting with the long side, roll dough into a cylinder. 
Place seam side down on a flat surface and cut crosswise into 16 slices.

4. Combine all the topping ingredients, except pecan, in a saucepan over low heat.

Stir until sugar and butter are melted. 

Pour mixture into a greased 10" x 12" pan and sprinkle pecans on top.

5.Place dough slices, flat side down, on top of prepared topping. 

Crowd them so they touch. 

Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. 

Preheat oven to 180°. Bake buns until golden, 30 to 35 minutes. 

Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. 

Let buns cool slightly and serve warm.