Hook dough hook to your stand mixer. Into stand mixer bowl add in warm water, yeast and 1 Tablespoon of sugar. Gently swirl once with a spoon and let sit for about five minutes, or until the yeast becomes slightly foamy.

Add in remaining sugar and salt. Turn mixer on low and mix.

In a large measuring cup whisk together buttermilk, oil and egg and pour into stand mixer bowl and allow to mix.

Start by pouring in 2 cups of flour into mixer and stir on low until incorporated. Add in remaining flour in ¼ cup increments until the dough is sticky but not sticking to the sides of the bowl or your hands.

Remove dough from mixer bowl and place in a lightly greased bowl.

Cover with plastic wrap and a dish towel and place in a dark warm place. My favorite place is on my dryer while it’s running. Rise 1-2 hours or until dough has doubled in size.

In a medium saucepan, combine all the ingredients and whisk constantly over medium heat until the butter has melted and the mixture has combined.

Remove from heat. Pour half of the caramel glaze into the bottom of a lightly sprayed 13×9 inch baking dish or casserole pan.

Set aside the other half the glaze for later.

In a small bowl whisk together the brown sugar, cinnamon, cloves, salt and nutmeg.

Roll out proofed dough into a 16 inch by 12 inch rectangle.

Pour melted butter over the dough and using a pastry brush distribute the butter over the dough.

Sprinkle on the filling over the melted butter. Sprinkle on about half of the cooked and chopped bacon.

Starting at the top of the long-edge of the dough, tightly roll the dough in on itself. When you reach the ends of the dough, pinch together the seam and place seam side down.

Knick the dough using a VERY sharp knife into 12 sections. Nimbly slice through the 12 sections and place each roll, cut side down, on top of the caramel glaze in the baking dish. Don’t pack too tightly, they will need space for a second proofing.

Cover the baking dish with plastic wrap and let rise again – 1 to 1 ½ hours.

Bake rolls in an oven pre-heated to 350 degrees. Bake for 25-30 minutes or until the rolls register 180 degrees on an instant read thermometer. Remove from oven and allow to cool slightly.

If the caramel glaze has thickened too much, reheat gently. Stir in remaining bacon and chopped pecans.

With a serving platter, cover the baking dish and carefully invert the baking dish so the sticky buns fall out onto the serving platter.

Top with bacon pecan topping. Serve while warm.