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1
Let dough stand at room temperature until slightly softened, about 15 minutes.
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2
Line a large baking sheet with parchment paper; set aside.
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3
Generously butter two 6-cup jumbo muffin pans (each cup should have a 7-ounce capacity).
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4
Chop 2 cups pecans, and break the remaining 1 1/3 cups in half lengthwise, keeping the two groups separate.
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5
Pour 3 tablespoons corn syrup into each muffin cup, and sprinkle with 1 tablespoon brown sugar.
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6
Divide halved pecans evenly among the muffin cups.
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7
On a lightly floured work surface, roll out the dough to an 18-by-14-inch rectangle, about 1/4 inch thick.
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8
Using a spatula, spread the sour cream over the surface of the dough, leaving a 1/2-inch border.
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9
Dust the sour cream with cinnamon, and sprinkle with chopped pecans and remaining 2/3 cup brown sugar.
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10
Roll up the dough tightly lengthwise to form a log about 3 inches in diameter, and trim the ends using a serrated knife.
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11
Transfer log to the prepared baking sheet.
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12
Refrigerate until firm, about 30 minutes.
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13
Meanwhile, preheat the oven to 350F.
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14
Using a sharp knife and a sawing motion, slice the dough crosswise into 12 rounds, about 1 1/2 inches thick, and place in prepared pans.
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15
Cover loosely with plastic wrap, and let rise in a warm place until 1/2 inch above the cups, 20 to 30 minutes.
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16
Transfer to the oven, placing a baking sheet on the rack below to catch drips.
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17
Bake, rotating pans halfway through, until buns are dark golden brown, about 40 minutes.
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18
Immediately turn out the buns onto a parchment-lined baking sheet.
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19
Replace any pecan halves that have fallen off.
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20
Place the baking sheet on a wire rack to cool.
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21
Serve warm or at room temperature.
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22
Sticky buns are best eaten the day they are baked.
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23
Danish Dough is spread with sour cream, then sprinkled with cinnamon, pecans, and brown sugar.
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24
Dough is rolled into a log.
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25
The log is sliced into rounds, which are placed atop a sugary pecan mixture in jumbo muffin cups.
