• Start with taking the butter for the filling out from the fridge to make it soft and spreadable. 

Sticky Bun Dough

• In a medium-sized pot, melt the butter over medium heat. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm (100-110 F). It should be warm, but not hot to touch.
• Add 1 tablespoon of sugar and stir well to dissolve the sugar crystals.
• Sprinkle the active dry yeast across the milk mixture and let it activate/bloom for about 10 minutes. The yeast should be foamy when activated.
• When the yeast is activated, add the remaining sugar and pinch of salt to the milk mixture.
• Slowly add the flour to the milk mixture while stirring with a wooden spoon as you add the flour.
• Once you add all 3 cups of flour the dough should still be very sticky. Move the dough to a floured kitchen counter and knead the dough with your hands. Gradually add flour and knead for 1-2 minutes until the dough is semi-smooth.
• Form the dough into a round ball. 
• Grease a clean large bowl with either coconut oil or olive oil to prevent the dough from sticking to it and add the dough. Cover with plastic wrap or a tight lid. 
• Let the dough rise for about one hour in a warm place (See tips in the post).

Pecan Caramel Sauce

• While the dough is rising, mix the coconut cream, brown sugar, maple sryup and salt in a medium pot.
• Bring to a boil and, simmer for 15 minutes. Whisk periodically to make sure it is while combined during the reduction.
• Grease an 8x8 baking dish. Pour the caramel sauce into the dish. Then spread the pecans across the mixture. Set aside.

Sticky Bun Assembly

• Once the dough has doubled in in size, gently remove it from the bowl and place onto a well floured surface.
• Use a rolling pin to roll the dough out into a roughly 10x11 rectangle.
• Spread the room temperatured butter on the dough with a big spoon or spatula. Then mix the brown sugar and cinnamon, and sprinkle across the top evenly.
• Tightly roll the dough into a long cylinder and cut it into 9 even pieces using a sharp knife or a long piece of unflavored floss (slide the floss under and pull to the opposite end).
• Place the rolls cut-side down on to the pecan caramel sauce.
• Preheat your over to 350 F.
• Cover the baking dish with plastic wrap to rise again for an additional 20-30 minutes.
• Bake for 25 - 28 minutes.
• Once the buns are slighly cooled , put another baking pan or a big plate on top. Hold the bottom of the rolls and the bottom of the pan tightly, flip it to have rolls face down on the pan.
• Gently wiggle the 8x8 baking dish and lift it up, away from the pecan sticky buns. The buns are now on the pan and have the pecan caramel sauce ON TOP.