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Gooey, caramelized sticky buns loaded with pecans are an irresistible pull-apart treat. This decadent breakfast pastry is perfect for special family occasions and holiday mornings.
Warm the milk to about 110°F; combine with yeast and granulated sugar in a large bowl, then let it sit for 5–10 minutes until foamy.
Melt 4 tablespoons of the butter and add to the milk mixture along with eggs, whisking well. Gradually stir in flour and salt until a shaggy dough forms.
Knead the dough (by hand or mixer) for 8–10 minutes until smooth and elastic, then cover and let rise in a warm spot until doubled in size, about 1–1.5 hours.
While rising, mix dark brown sugar, cinnamon, and 3 tablespoons softened butter to make the filling. In a saucepan, melt 2.5 tbsp butter with honey; pour into a 9x13-inch baking pan and sprinkle evenly with pecans.
Punch down the dough, roll it to a 10x16-inch rectangle. Spread filling evenly over the dough, roll tightly from the long side, and slice into 8 equal buns.
Arrange buns, cut side up, on top of the pecan mixture in the pan. Cover and allow to rise again until puffy, about 45–60 minutes.
Bake at 350°F for 30–35 minutes until golden brown and bubbling. Let cool briefly, then invert the pan while still warm to reveal the gooey pecan top.
