For the Buns

Cup of Yum
1. Mix 3 cups of the flour with the rest of the dry ingredients together in large bowl and create a well in the center. 
2. Add the egg, butter, milk, and water to the dry ingredients. Mix until combined. 
3. Add the remaining cup of flour and mix until combined.
4. 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. 
5. Cover and let the dough rise for 30 minutes.

For the Goo and Topping

1. Melt brown sugar, butter, honey, and salt together until sugar is dissolved. Remove from the heat.
2. Add cream and vanilla and stir to combine. Add the pecans and stir to combine.
3. Pour the mixture into the bottom of a 9x13 baking dish.

To Assemble the Buns

1. Make the filling for the sticky buns by combining the brown sugar, cinnamon, and salt.
2. Roll out dough into a rectangle, about ¼ inch thick.
3. Spread softened butter evenly over the top of the dough.
4. 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. 
5. Roll the rectangle up tightly (you will be rolling the long side) so that you have a long rolled log.
6. 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.
7. Place the cut buns in the 9x13 pan into the goo, evenly spaced in the pan. 
8. Cover rolls and let rest until doubled about 45 minutes.
9. Bake at 350ºF for 30-35 minutes or until the rolls are golden brown and cooked through. 
10. Remove from oven and turn out onto a cutting board. The pecans and sticky goo will now be on the top.
11. Top with the reserved sticky goo and pecans.
12. Allow the buns to cool for 5 minutes before serving warm.