Whisk together in heat in a medium saucepan until it thickens

Combine yeast and warm milk, let stand 10 minutes.

In the bowl of stand mixer, add flour, sea salt, and sugar. Whisk to incorporate dry ingredients.

Add two and a half tablespoons of water, thickened mixture of tangzhong, and two whole room-temperature eggs.

Using a stand mixer, mix dough on 6 minutes while gradually adding bloomed yeast mixture using medium to low speed until dough looks smooth and elastic (aka nothing sticking on the sides of the bowl)

Gradually add butter 1 tbsp at a time, mix on medium-low speed for 5 minutes.

Shape into a light ball.

Lightly grease a bowl with pan spray, cover with plastic wrap with a damp towel inside and let dough rise for 1.5 hours until doubled.

In small pot, combine butter, sugar, and honey. Place in stove over medium heat, stir until thoroughly combined, place in the side to cool down.

For the shaping: Deflate your dough, lightly flour a surface to work it with. Cover and rest for another 10 minutes.

Roll using a rolling pin into a 20 in long, ¼ in thick.

Brush with 5 tbsp or 70 g melted butter.

Sprinkle cinnamon sugar on dough from edge to edge, leaving a quarter inch around the borders.

Roll long way, trim ½ in off sides of the log.

Cut dough using nice, serrated knife, 2 in rolls to total 9 equal buns.

In a 9x9 baking pan, add sticky caramel glaze at the bottom, sprinkle in 1 ¼ cup (140 g) of toasted, crushed pecan, arrange dough equally spaced apart In 3.

Cover and let rise in room temperature for 45 minutes to an hour until doubled in size.

Place in oven at 350 degrees at 30-35 minutes.

Take out of the oven and let sit for 5-7 minutes.

Invert into a serving tray.