Sticky Buns

1. Stage

Dissolve the yeast in water. Add the butter, sugar, milk powder and salt, then beat in 2 cups of flour using a mixer on low speed for three minutes. Stir in enough of the remaining flour to form a soft dough. Editor's Tip: Make sure your butter is nice and soft before making the dough. Butter that is too cold will not properly incorporate into the dough. (Don't worry if you forgot; you can soften butter quickly by grating it with a box grater.)

2. Stage

Turn the dough out onto a floured work surface. Knead it until it's smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover the dough and let it rise in a warm place until it has doubled, about one hour. Editor's Tip: If you're not up for a solid arm workout, you can knead dough with a stand mixer. You'll know if the dough is kneaded the right way if it loses its sticky finish and springs back when pressed with a finger.

3. Stage

Meanwhile, in a small saucepan, make the sauce by combining the brown sugar, butter and corn syrup. Cook the sauce over medium heat until the sugar is dissolved. Stir in the pecans and pour the mixture into a greased 13x9-inch baking dish.

4. Stage

Punch down the dough and turn it out onto a floured surface. Roll it into a 16x10-inch rectangle. In a small bowl, make the filling by beating together the butter, sugar and cinnamon. Spread the mixture to within 3/4 inch of the edges of the dough rectangle.

5. Stage

Roll up the dough jelly-roll style, starting with a long side. Pinch the seam to seal it. Cut the roll into 12 slices, and place each slice cut side down over the pecan sauce in the prepared pan. Cover the rolls with a kitchen towel and let them rise in a warm place until they've doubled in size, about 45 minutes. Editor's Tip: One of our top tips for making cinnamon rolls is to loop a piece of dental floss around the roll to create clean slices. It cuts through the dough without squashing down your artfully crafted spirals.

6. Stage

Preheat the oven to 375°F. Bake the sticky buns until they're golden brown, 20 to 25 minutes. Allow them to cool for three minutes before inverting the pan onto a serving platter. Editor's Tip: Be careful when flipping over the sticky buns. Hot caramel sauce can burn! Wear oven mitts, use a tight grip and choose a proper-sized serving platter that will fit all the buns.