Bourbon Pecan Sticky Buns

Bourbon Pecan Sticky Buns
This Recipe Is Well Worth The Time And Effort!
Difficulty: Moderate

 

Ingredients
Dough
2/3 cup whole milk
5 tbsp sugar, divided
1 3/4 tsp active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 tsp kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tbsp, melted

Topping
1 3/4 cups chopped pecans
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1 shot Bourbon
1/3 cup honey
1/4 tsp salt salt 

Buns
1/2 cup (1 stick) unsalted butter, room temperature + more for dotting
1/2 cup (packed) dark brown sugar
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp kosher salt
1/2 cup chopped pecans
All-purpose flour (for dusting)
1 large egg

Directions
Dough
Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours.
Topping
Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt. Bring to a boil, reduce heat to medium-low, add Bourbon ( be careful not to ignite) and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour the glaze into baking pan, tilting to coat bottom and sides. Sprinkle with pecans over bottom of baking pan and let cool.
Buns
Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll out dough to a rectangle, spread on evenly the butter mixture, then sprinkle 1/2 cup of pecans all over evenly. From the long side, roll into a pinwheel; cut into 2 inch slices and place in the baking pan on top of the cooled pecan mixture. Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tbsp. water in a small bowl. Brush tops of buns with egg wash and dot with butter then Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown and filling is bubbling, about 50-60 minutes. Let cool for 5 minutes, then invert to serving dish.  Please be very careful, the Bourbon pecan caramel sauce is piping hot!
Yields 9

This Is The Second Proofing, Right Before Baking.

Just Out Of The Oven, Before Inverting.