Pecan Sticky Buns: My Go-To Sunday Treat - Kitchen20

Ingredients

• 1 cup (240ml) whole milk, lukewarm (105-115°F / 40-46°C)
• 2 1/4 teaspoons (7g) active dry yeast (one packet)
• 1/4 cup (50g) granulated sugar, plus 1 teaspoon
• 1/4 cup (56g) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 3 1/4 cups (406g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 cup (226g) unsalted butter
• 1 cup (200g) packed light brown sugar
• 1/4 cup (60ml) heavy cream
• 1/2 teaspoon salt
• 1 1/2 cups (150g) pecan halves or pieces, toasted lightly