Sticky Buns

5 cups high-gluten flour1 ounce yeast1/3 cup plus 2 tablespoons sugar1 tablespoon salt1/2 cup ice water5 eggs11 ounces butter, softened2 cups brown sugar1 teaspoon ground cinnamon1 cup pecans, toasted and choppedIn a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl. Place in a container and cover well. Allow to rise in refrigerator for at least 6 hours. Make the Sticky Sauce - recipe below.Roll out the dough onto a floured work surface into a rectangle shape that is approximately 1/4-inch thick. Combine the brown sugar, cinnamon, and pecans. Sprinkle mixture evenly on the dough. Roll up the dough jelly roll style and slice the roll into buns about 1-inch thick. Spread the sticky sauce on the bottom of a pie plate and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place. I make this the night before and place in fridge. In the morning, I remove from refrigerator and allow to come to room temperature for one hour.Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.Sticky Sauce2 sticks pound butter1 cup brown sugar5 ounces honey1/2 cup cream1/4 cup waterIn a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.Image Credit: little blue hen