Homemade Cinnamon Sticky Buns From Scratch

Combine 2 cups of flour and the yeast in a large mixing bowl.

In a separate saucepan, heat the milk, butter, sugar, and salt until warm and the butter almost melts.

Add the milk mixture to the flour mix, add the eggs and beat the mix on low till all the ingredients are blended, then beat on high for about 3 minutes.

Slowly add the remaining flour, 1/2 a cup at a time, till the dough is slightly stiff.

Knead the dough on a lightly floured surface for about 5 minutes, until it's smooth and elastic.

Now, place the dough in a greased bowl, cover, and let it rise until it doubles in size, which may take about 1 hour.

While the dough is rising, prepare the sticky topping: melt the butter in a small saucepan, stir in the brown sugar and honey. Pour this mixture into a 13x9x2-inch baking dish; sprinkle with pecans.

After the dough has risen, punch it down and divide it in half, roll each half onto a lightly floured surface into a 12x8 inch rectangle.

Spread the melted butter onto each rectangle, and sprinkle each with half of the brown sugar and cinnamon mixture. Roll up each rectangle into a spiral, starting from a long side; pinch to seal the seams. Cut each roll into 12 slices. Arrange slices, cut sides down, over pecan mixture in the baking dish.

Cover and let rise until nearly double in size, about 30 minutes.

Preheat your oven to 375°F (190°C). Bake for about 25 to 30 minutes or until the buns are golden brown. Cool for about 1 to 2 minutes; invert onto a serving platter.