First Step: Mise en place and proofing: Warm the milk to 105 110°F (40 43°C). In a small bowl, sprinkle 7 g active dry yeast over 2 tablespoons of warm milk with a pinch of sugar and let bloom for 5 10 minutes until foamy. Measure and set out 500 g flour, 150 g brown sugar, 60 g softened butter, 2 large eggs, 1 tsp salt, cinnamon and filling ingredients. For vegan sticky buns, use plant milk and plant-based butter here.

Second Step: Mix the dough: In a stand mixer fitted with a dough hook or in a large bowl with a wooden spoon, combine flour, salt and sugar. Add the foamed yeast, warm milk, eggs and vanilla. Mix on low until just combined, then add softened butter in pieces and knead for 6 10 minutes in the mixer or 10 12 by hand until the dough is smooth and slightly tacky. For a vegan dough, swap eggs with a flax or aquafaba substitute.

Third Step: First rise: Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and allow to rise in a warm draft-free place until doubled, approximately 60 90 minutes. This rising stage builds air pockets for soft rolls. However, align this with the detailed directions: Mix warm milk, 2 tbsp sugar, and yeast until foamy for about 5-10 minutes, then beat in remaining sugar and softened butter, add eggs and salt, mix until combined, and gradually mix in flour until dough forms. Knead on a lightly floured surface for about 5 minutes until soft and elastic. Place dough in a lightly oiled bowl, cover, and let rise for about 2 hours until doubled.

Fourth Step: Prepare topping and filling: While dough rises, make the gooey caramel topping by melting butter with brown sugar and salt until glossy. Stir in chopped nuts and pour into a greased pan. Prepare filling by mixing softened butter, brown sugar, and cinnamon. Follow the directions: Spread chopped pecans in a greased 9×13 inch baking pan, combine butter, brown sugar, milk, maple syrup, and salt in a saucepan, simmer for 2 minutes, and pour over pecans.

Fifth Step: Shape and fill: Turn risen dough onto a lightly floured surface and roll into a rectangle. Spread the filling, roll tightly, and cut into slices. Arrange on the topping. As per directions, punch down dough, roll into a 12×18 inch rectangle, spread filling, roll up, trim ends, cut into 12 rolls, and place in the pan.

Sixth Step: Second rise and bake: Cover and let rolls rise for 30 45 minutes. Preheat oven to 350°F and bake for 25 28 minutes, tenting with foil halfway. Cover loosely, let rise until puffy, and bake as directed, ensuring to tent with foil after 12 15 minutes.

Final Step: Finish and serve: Let cool for 5 minutes, then invert onto a platter. Serve warm. Cool rolls in pan for 5 minutes, invert onto a platter so the topping coats them, and serve immediately for a decadent experience.