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1
Butter two 13x9x2-inch glass baking dishes.
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2
Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides.
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3
Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish.
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4
Place pecan halves, rounded side down, in syrup, dividing equally.
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5
Cool.
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6
Whisk both sugars and cinnamon in small bowl.
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7
Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour.
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8
Divide dough in half.
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9
Roll out dough to two 15x12-inch rectangles.
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10
Using fingers, spread 2 tablespoons butter evenly over each rectangle.
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11
Sprinkle cinnamon sugar over each.
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12
Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling.
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13
Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices.
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14
Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart.
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15
Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
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16
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375F Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets.
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17
Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes.
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18
Let buns stand 2 minutes.
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19
Cut around sides of buns to loosen.
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20
Place large rimmed platter atop each baking dish.
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21
Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter.
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22
Cool at least 45 minutes.
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23
Serve slightly warm or at room temperature.
