Overnight Sticky Buns

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 3 large eggs, at room temperature
• 3/4 cup buttermilk, at room temperature
• 1/4 cup granulated sugar
• 1 1/4 teaspoons table salt
• 2 1/4 teaspoons instant yeast
• 4 1/4 cups unbleached all-purpose flour, plus additional for dusting work surface (21 1/4 ounces)
• 6 tablespoons unsalted butter, melted and cooled until warm
• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar (5 1/4 ounces)
• 3 tablespoons corn syrup (light or dark)
• 2 tablespoons heavy cream
• 1 pinch table salt
• 3/4 cup packed light brown sugar (5 1/4 ounces)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 pinch table salt
• 1 tablespoon unsalted butter, melted
• 3 tablespoons unsalted butter
• 1/4 cup packed light brown sugar (1 3/4 ounces)
• 3 tablespoons corn syrup (light or dark)
• 1 pinch table salt
• 1 teaspoon vanilla extract
• 3/4 cup pecans, toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and c (3 ounces)

Recipe

• 1 for the dough:.
• 2 in bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
• 3 whisk in sugar, salt, and yeast.
• 4 add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
• 5 add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
• 6 turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
• 7 lightly spray large bowl or plastic container with nonstick cooking spray.
• 8 transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
• 9 for the glaze:
• 10 meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
• 11 pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
• 12 set baking dish aside.
• 13 to assemble and bake buns:
• 14 for filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
• 15 turn dough out onto lightly floured work surface.
• 16 gently shape dough into rough rectangle with long side nearest you.
• 17 lightly flour dough and roll to 16- by 12-inch rectangle.
• 18 brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
• 19 sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
• 20 beginning with long edge nearest you, roll dough into taut cylinder. firmly pinch seam to seal and roll cylinder seam-side down.
• 21 very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
• 22 using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
• 23 slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
• 24 5arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
• 25 place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
• 26 remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
• 27 about an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
• 28 place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
• 29 cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. with rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
• 30 for the topping:
• 31 combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
• 32 off heat, stir in vanilla and pecans until pecans are evenly coated. using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
• 33 continue to cool until sticky buns are warm, 15 to 20 minutes. pull apart or use serrated knife to cut apart sticky buns; serve.