Double Caramel Sticky Buns Recipe

Ingredients

• 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
• 6 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 3/4 cup, gently packed; 170g)
• 1/4 ounce ground cinnamon (about 1 tablespoon; 7g)
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
• 3 1/2 ounces plain or lightly toasted sugar (about 1/2 cup; 100g)
• 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
• 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 4 ounces unsalted butter (8 tablespoons; 115g)
• 4 ounces milk (8 tablespoons; 115g), any percentage will do
• 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do
• 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste
• 12 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 1 1/2 cups; 340g)
• 4 ounces heavy cream, plain or toasted (about 1/2 cup; 115g)
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

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