Maple Pecan Pumpkin Sticky Buns

1: The night before, make your dough. In the bowl of a stand mixer, add all dough ingredients except butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved. Shape the dough into a ball, place into a bowl, cover, and let rise for 1 hr at room temp, then place it into the fridge overnight for a long slow proof.

2: The next morning, make your sticky topping. In a small pot, add all filling ingredients except for the pecans. Continue stirring over medium high heat until it comes to a boil. Let it boil vigorously for 30 sec then pour it into a 9”x13” pan. Add the pecans. Set aside.

3: Make your filling by combining all filling ingredients except for the butter.

4: Take your dough out of the fridge and roll it out to be 20”x10”. Spread 50g of softened butter over the dough, then sprinkle on the cinnamon sugar mixture. Gently rub it into the butter.

5: Roll the dough up into a log from the longer side. Divide the log into 12 sections and place them into the pan.

6: Cover and let rise for ~45mins or until noticeably puffy.

7: Preheat the oven to 350°F. Bake for 22-28mins or until the top is golden.