Sticky Buns

I haven't made these yet, but I have every intention of doing so! I wanted to make them for Christmas morning, but ran out of time! If you make them, remember to read all the directions because you need to make the dough the night before! Also, let us know how they were!


INGREDIENTS
1 cup warm whole milk (105°F to 115°F)
2 envelopes active dry yeast
1/4 teaspoon plus 2/3 cup sugar
1 1/2 teaspoons finely grated orange peel
3 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon ground ginger
1 large egg
1 large egg yolk
1/2 cup (1 stick) unsalted butter, room temperature

PREPARATION
Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
Mix remaining 2/3 cup sugar and orange peel in medium bowl.
Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight. Follow directions for Brown Sugar-Pecan Sticky Buns.

Brown Sugar Pecan Sticky Buns

INGREDIENTS
TOPPING
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, diced
3/4 cup honey
3 cups pecan halves
FILLING
1/2 cup sugar
6 tablespoons golden brown sugar
1 tablespoon ground cinnamon
Spiced Sweet Dough (click for recipe)
4 tablespoons (1/2 stick) unsalted butter, warm room temperature
PREPARATION
TOPPING
Butter two 13x9x2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool.
FILLING
Whisk both sugars and cinnamon in small bowl.
Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15x12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle. Sprinkle cinnamon sugar over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets. Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes. Let buns stand 2 minutes. Cut around sides of buns to loosen. Place large rimmed platter atop each baking dish. Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter. Cool at least 45 minutes. Serve slightly warm or at room temperature.