Orange Pecan Sticky Buns

In the bowl of a stand mixer, combine water, yeast and 1 tsp sugar. Whisk to combine and let sit 5 minutes, or until yeast mixture is foamy.

Add to it milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed with paddle attachment until just combined.

Switch paddle attachment with dough hook and increase speed slightly, add the remaining 1 cup flour in increments. Once all flour has been added, increase speed to medium and knead about 5 minutes, or until dough is slightly sticky, smooth and elastic (add a little bit more flour if it’s really tacky until it’s at the right consistency).

Remove dough from bowl and place in a large lightly greased bowl, cover it with plastic wrap and let rise until doubled, about 1 to 2 hours.

Once dough has risen, punch down and place on a lightly floured countertop and let rise 20 minutes.

In the meantime, make the filling — combine brown sugar and cinnamon in a bowl. Melt butter and keep separate.

Roll out dough into a 12-by-18-inch rectangle. Brush with melted butter and sprinkle with brown sugar/cinnamon mixture. Sprinkle with orange zest. Starting from the long side, roll up dough into a tight cylinder. Place seam side-down on a flat surface and cut crosswise into 15 equal slices.

Make the topping — in a small saucepan, combine butter, brown sugar, honey, orange juice and orange zest over low heat. Stir until butter and sugar are melted. Pour mixture into a greased 9-by-13-inch pan and sprinkle pecan halves on top.

Place dough slices flat side-down on top of prepared topping, crowding them so they touch. Cover loosely with plastic wrap and place in refrigerator overnight to rise.

In the morning, preheat oven to 375°F — remove buns from the refrigerator and let stand on countertop while oven preheats.

Bake buns until golden brown, about 30 minutes; immediately invert pan onto a baking sheet or serving tray. Let buns cool slightly and serve warm.