If given a choice, go with the goo

It's not often I give the kids options on Sunday morning baked good recipes. This time, I did, this time, they were spot on. Nicholas had been saying that my cinnamon rolls were "the best" - and while I do enjoy cinnamon rolls, I'm always willing to try new things to see if we can find something that is "the best." I suggested cinnamon rolls or sticky buns - which are oddly like cinnamon rolls but have caramel and nut topping not frosting. They don't eat frosting anyway... but they picked sticky buns! These two LOVE monkey bread, but this recipe was more involved. I rolled the dough like cinnamon rolls and plopped them into nuts and caramel. I am not a fan of the overnight fridge rising method. For some reason it doesn't seem to bake nice the next morning. I left them in the fridge until we went to bed and then put them in the cold oven - no light on. I was a tad worried on Sunday morning when they had not risen as much as I thought they should. When they baked up - they were perfect. The best part - they turned out of the pan just like they were supposed to, they didn't stick at all. I think next time (because Nicholas told me to save this recipe for sure) we'll double the goo part... because while it was good - I think sticky buns should be really sticky! So give these a go - they got all thumbs up over here.

Homemade Sticky Buns
Dough:
2 ¼ teaspoon Active Dry Yeast (1 packet)
½ cup Warm Water
1 Large Egg (room temperature)
½ cup Granulated Sugar
¼ cup Unsalted Butter (room temperature)
1 teaspoon Salt
1 cup Buttermilk
4 ½ - 5 cups All-Purpose Flour ((2 cups, then 2 ½-3 cups))
Cinnamon Sugar Filling:
¼ cup Granulated Sugar
1-2 tablespoon Ground Cinnamon
3 tablespoon Unsalted Butter (melted)
Caramelized Pecan Topping:
¼ cup Unsalted Butter
½ cup Dark Brown Sugar
½ cup Light Corn Syrup
1 teaspoon Cinnamon
½ cup Chopped Pecans

In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side.
2 ¼ teaspoon Active Dry Yeast,½ cup Warm Water
Using your stand mixer fitted with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined. Add in the dissolved yeast mixture, buttermilk, and 2 cups of the all-purpose flour until well blended.
Switch out the paddle attachment for the hook attachment and continue to add in the remaining 2 ½ - 3 cups of all-purpose flour until a soft dough forms.
Place the soft dough onto a clean, lightly floured surface and knead for about 5-7 minutes or until the dough is nice and smooth.
When ready, place the dough into a greased bowl, making sure all sides of the dough are coated. Cover loosely with a clean kitchen towel and set in a warm, draft free spot of your kitchen for an hour, or until the dough has doubled in size. You can also adjust the oven rack to the middle to third mark, then preheat your oven to lowest temperature. Turn off the oven once preheated, place your bowl of dough in the oven with a medium-size bowl of boiling water on the rack below with the door closed. After 1 hour, open the door and remove the dough (and the bowl of water).
In a small bowl, whisk together the granulated sugar and cinnamon until well blended. Set to the side. In a small microwaveable bowl, melt the butter in the microwave and set to the side (you'll apply this first before the cinnamon sugar).
Generously spray the 13 inch x 9 inch pan with a flour-based baking spray and set to the side.
In a medium-size saucepan, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon over low heat until the mixture is well combined.
Pour the mixture into the prepared 13 inch x 9 inch pan, then sprinkle the chopped pecans over top. Set to the side.
Remove the kitchen towel from over top of the bowl with the dough, and (this is the most satisfying part) punch it down once with your fist. Then place the dough on to a clean, lightly floured surface.
Using a rolling pin, roll the dough out into an 18 inch x 12 inch rectangle. Then, using a pastry brush, brush on the melted butter, leaving about ½ inch of space from the edge. Sprinkle the cinnamon sugar mixture over top.
Starting with the long side, roll up the dough like you would for a jelly roll, pinching the seams to seal.
Cut the roll into approximately 12 equal sizes and place into the pan cut side down on top of the caramelized pecan topping, leaving about a 1 inch space in between each roll. Cover loosely with a clean kitchen towel and set in a warm spot for about 1 hour, or until the sticky buns have doubled in size.
When ready, adjust your oven to the 2nd level mark (just above center), and preheat your oven to 375ºF. Then bake for 20-25 minutes or until golden brown.
Allow the sticky buns to cool for 5-10 minutes before turning the pan over onto a large serving plate or jelly roll pan.