Sticky Buns

photo from America's Test Kitchen Family Cookbook

Makes 12 rolls
Prep time: 2 hours 30 minutes (includes dough making and rising time)
Total Time: 4 hours 20 minutes plus cooling time

Nut Topping
¼ cup packed light brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon salt
½ teaspoon vanilla extract
2 cups pecans, toasted and chopped coarse

Buns
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon cloves
Pinch salt
Flour for the counter
1 recipe Basic Sweet Dough
1 tablespoon unsalted butter, melted, plus extra for the pan

1. For the nut topping: Bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture over the bottom of a greased 9 by 13-inch metal baking dish

2. For the buns: mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12 by 16-inch rectangle. Brush the dough with the butter. Sprinkle the filling over the dough, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

3. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18 inches in length with an even diameter. Pat at the ends of the cylinder to even them.

4. Slice the cylinder into 12 evenly sized buns using a serrated knife. Arrange the buns cut-side down on top of the nut topping in the baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping them out onto a large serving platter. Scrape any glaze from the pan and drizzle it over the buns before serving.

To Make Ahead
after arranging the rolls in the baking dish in step 4, cover the baking dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 5, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1-1/2 hours.