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1
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl.
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2
Let stand until foamy, about 8 minutes.
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3
Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended.
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4
Beat in eggs 1 at a time.
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5
Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time.
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6
Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky).
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7
Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
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8
Butter another large bowl.
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9
Add dough; turn to coat.
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10
Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.
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11
Butter two 10-inch round cake pans with 2-inch high sides.
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12
Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend.
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13
Spread half of glaze in bottom of each prepared pan.
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14
Sprinkle 1 cup pecans over each.
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15
Punch down dough.
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16
Divide dough in half.
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17
Roll each dough piece out on floured work surface to 12x9-inch rectangle.
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18
Brush any excess flour off dough.
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19
Spread remaining butter over dough rectangles, dividing equally.
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20
Mix 4 teaspoons sugar and cinnamon in small bowl.
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21
Sprinkle cinnamon sugar over rectangles.
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22
Starting at 1 long side, tightly roll up each rectangle into log.
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23
Cut each log into 12 rounds.
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24
Place 12 rounds, cut side down, in each prepared pan, spacing evenly.
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25
Cover with plastic wrap.
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26
(Can be made 1 day ahead; refrigerate.)
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27
Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
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28
Preheat oven to 375F.
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29
Bake buns until deep golden brown, about 30 minutes.
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30
Run small knife around pan sides to loosen sticky buns.
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31
Turn hot buns out onto platter.
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32
Cool about 30 minutes and serve.
