Small Batch Maple Pecan Sticky Buns

Light and fluffy milk bread cinnamon rolls topped with a maple pecan caramel sauce.

In a small saucepan over medium heat, continuously stir together the flour and milk until the mixture and thickens into a thick slurry. Take off the heat and set aside. Alternatively, whisk together the flour and milk in a microwave safe bowl. Microwave in 30 second intervals, stirring after each, until the mixture becomes a thick slurry.

Add all of the ingredients, including the tangzhong into the bowl of a stand mixer fitted with the dough hook attachment.
Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**

*Save this step until the dough has doubled in size.* Butter and line an eighth sheet pan with parchment paper.*** Spread the pecans into an even layer in the pan.
Add the butter, maple syrup, sugar, and salt to a small saucepan. Set the mixture over medium heat, stirring often until the butter has melted and the mixture is smooth.
Let the mixture come to a boil, and boil for 2 minutes. Remove the mixture from the heat and pour it over the pecans.

In a small bowl, mix together the brown sugar and cinnamon and set aside.
Once the dough has finished rising, lightly punch it down to remove any excess air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle. If the dough keeps springing back a lot while rolling it out, let it rest for 5 minutes before continuing.
Melt the butter, then spread it over the dough. Sprinkle the cinnamon sugar over the butter in an even layer.
From the longer side, roll up the dough into a tight long. Use a sharp knife or floss to cut the dough into 6 even pieces. Evenly space out the rolls over the pecans.
Lightly cover the pan with a towel, and let the rolls rise in a warm environment until they puff up a bit (~30 minutes).
Preheat the oven to 350°F / 175°C.
Once the rolls have puffed up, brush the tops of them with milk or heavy cream. Bake for 20-25 minutes, until the internal temperature of the rolls has reached 190°F / 88°C.
Let the rolls sit for at least 15 minutes, then flip them over onto a large plate or serving platter. Serve and enjoy!