For the Goo and Topping
Melt brown sugar, butter, honey, and salt together until sugar is dissolved.
Add cream and vanilla and stir to combine.
Pour 3/4 of the mixture into the bottom of a 9×13 baking dish. Save remaining goo for later.
For the Buns
Mix 3 cups of the flour with the rest of the dry ingredients together in large bowl and create a well in the center.
Add the egg, butter, milk, and water to the dry ingredients. Mix until combined.
Add the remaining cup of flour and mix until combined.
Cover and let the dough rise for 30 minutes.
On a floured surface, turn out the dough and knead until it comes together and is smooth, about 6-8 minutes by hand or 4 minutes in a stand mixer.
To Assemble the Buns
Combine the brown sugar, cinnamon, and salt.
Roll out dough into a rectangle, about 1/4 inch thick.
Spread softened butter evenly over the top of the dough.
Sprinkle the cinnamon sugar mixture over the top of the dough and spread it out evenly. Press lightly to adhere to the cinnamon sugar mixture to the butter.
Roll the rectangle up tightly (you will be rolling the long side) so that you have a long rolled log.
Cut the log into 15 even rolls. This is most easily done by dividing the dough into 3 pieces and then each of the 3 pieces into 5 pieces.
Place the cut buns in the 9×13 pan into the goo, evenly spaced in the pan.
Cover rolls and let rest until doubled about 45 minutes.
Bake at 350ºF for 30-35 minutes or until the rolls are golden brown and cooked through.
Remove from oven and turn out onto a cutting board. The goo that was on the bottom will now be on top.
Combine remaining goo and pecans. Spread evenly over the top of the buns.
Notes
I use instant yeast which is more potent than active dry yeast and doesn’t need to be bloomed in water like active dry yeast does. If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of straight into the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.
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