Dough

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338g King Arthur GF Bread Flour

6g instant yeast

½ tsp baking powder

1 tsp salt

70g honey

150ml warm water

120ml milk (room temp)

42g melted butter

1 large egg

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Sticky Sauce

1 stick butter

1 ¼ cup brown sugar

¼ cup honey

¼ cup heavy cream

¼ cup water

⅛ tsp salt

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Filling

½ cup brown sugar

100g pecans (split)

½ stick butter, room temp

½ tbsp cinnamon

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Dough

1. Add flour, yeast, salt, and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.

2. Dissolve honey into warm water. With mixer on low, slowly add honey-water, milk, egg, and melted butter. Increase speed to medium and mix for 3 minutes. Dough will resemble thick cookie dough.

3. Scrape down bowl, cover tightly, and refrigerate 20 minutes.

4. Roll dough into a 15x15-inch square on a lightly floured surface.

5. Grease pie dish.

Sticky Sauce

1. Melt butter in a saucepan and stir in brown sugar over medium heat until dissolved.

2. Remove from heat and cool slightly. Stir in honey, salt, and water. Slowly add heavy cream.

3. Cool 20 minutes, then pour into pie dish and top with 50g pecans.

Filling

1. Mix filling ingredients together and spread over dough. Top with remaining pecans.

2. Cut dough into seven strips and roll into spirals.

3. Place buns into prepared dish on top of sticky sauce.

4. Cover with oiled plastic wrap and rise 45–60 minutes in a warm spot.

5. Bake at 350°F for 30–35 minutes until lightly golden. Cool 20 minutes before inverting onto a plate. Spoon any extra glaze over the buns and cool another 20 minutes before serving.