Instructions

1. Add the yeast to the warm (not hot) milk, with 1/2 tsp of sugar
2. Let this sit for 5 minutes until frothy
3. To a stand mixer, combine the flour, salt and white sugar (dough ingredients)
4. Pour the yeast mixture into the dry ingredients, knead with a dough hook until combined
5. Add 4 tablespoons of softened butter, 1 tablespoon at a time
6. Knead on low speed for 5 minutes
7. Use your hands to form the dough into a ball, put it back into the bowl
8. Cover and rest in a warm spot in your kitchen for 30 minutes (or until doubled in size)
9. Dump the dough out on to a generously floured surface
10. Roll the dough out to a 10x20 inch rectangle
11. Spread the melted butter over the dough followed by the brown sugar, white sugar and cinnamon to all the edges (filling ingredients)
12. Roll up tightly
13. Cut into 8 pieces (for smaller rolls you can cut 12 pieces)
14. Heat a small saucepan over low heat, add the butter, brown sugar, vanilla, cinnamon, heavy cream and a pinch of salt (all the topping ingredients minus the pecans)
15. Bring to a low boil then reduce heat to low
16. Whisk on low until the sugar has dissolved, a few minutes
17. Lightly grease a 9x12 baking pan with butter
18. Pour the caramel sauce into the pan and sprinkle with pecans
19. Place the sticky buns in the caramel pecan sauce
20. Cover the baking pan and let it rise in a warm place in your kitchen, 30 minutes or more
21. Preheat oven to 350
22. Place the pan in the oven and bake for 25-30 minutes or until middle rolls no longer look doughy in the middle
23. Remove from the oven, let rest 15 minutes before turning your pan over onto another pan lined with parchment paper (careful, the caramel sauce is hot!)
24. Serve