Sticky cinnamon buns

Ingredients:

Dough

• 2 cups whole milk
• 0.5 cups vegetable oil
• 0.5 cup granulated sugar
• 1 packet active dry yeast (2 and 1/4 tsp)
• 4.5 cups premium flour + extra for working with the dough
• 1.5 tsp coarse salt
• 0.5 tsp baking powder
• 0.5 tsp of soda

Filling

• 110 g salted butter, melted, + more as needed
• 1 cup granulated sugar + more if needed
• 2 tablespoons ground cinnamon

Topping

• 1.5 cups firmly packed light brown sugar
• 220 g salted butter, softened, plus extra for the pan
• 2 tablespoons of honey
• A pinch of coarse salt
• 1 tbsp. l. whiskey, for example Jack Daniels
• 1 tsp vanilla extract
• 2 cups pecan pieces

Preparation:

1. Dough:
   
   Combine the milk, vegetable oil, and granulated sugar in a medium saucepan and heat over medium heat, but do not bring to a boil. Set aside and let cool until the milk is lukewarm. Sprinkle the yeast over the top and let sit for 1 minute. Add 4 cups of flour. Knead until the dough is smooth and cover with a clean kitchen towel. Place in a warm place for 1 hour.
2. After 1 hour, remove the towel and add salt, baking powder, baking soda, and the remaining 0.5 cup flour to the dough. Mix thoroughly. Use the dough immediately or place it in a bowl and refrigerate for up to 3 days, punching down the dough if it rises above the edges of the bowl. The dough is easier to work with if it's slightly chilled.
3. Preheat oven to 160°C.
4. Buns:
   
   On a floured work surface, roll out the dough into a large rectangle, approximately 75 x 25 cm. The dough should be very thin.
   
   Filling:
   
   Pour melted butter over the dough. Spread evenly with your fingers. Sprinkle with granulated sugar and cinnamon. Don't be afraid to add more butter or sugar! The buns should be sticky.
5. Now, starting from the edge furthest from you, roll the rectangle tightly toward you. Roll it tightly, working slowly with both hands. Don't worry if the filling leaks out—the buns will be divine. When you reach the end, pinch the seam together and flip the roll over so the seam is facing down. You'll end up with one long, buttery, sticky log. Slide a cutting board under the roll and use a sharp knife to cut it into 16 equal slices.
6. Topping:
   
   In a bowl, whisk together the brown sugar, butter, honey, and salt until smooth, then slowly whisk in the whiskey and vanilla extract. Grease a 12-inch cast-iron skillet, line the bottom with pecans, and then add 5 heaping spoonfuls of the topping. Bake in the oven until the topping is lightly bubbly, 10-15 minutes.
7. Remove the pan from the oven and place the buns on top of the topping. Let the buns rise for 20 minutes.
8. Return the pan to the oven and bake until the buns are golden brown and the topping is sticky, 20-30 minutes. Take another 12-inch (30 cm) pan and place it on top of the hot pan. Flip it quickly and carefully. The sticky caramel topping will be on top of the buns.
   
   These sticky buns are sure to make Breakfast attractive, and your partner will refuse to eat out in the city.