Instructions

1. Bloom the yeast. This means to make it grow. In a small bowl add yeast, 3/4 cup buttermilk and 1/3 cup granulated sugar. Bloom yeast for between 10 to 15 minutes, until foam appears on the surface.

2. Melt the butter in a large saucepan. Pour into a small bowl and set aside.

3. Whisk three eggs in a stand mixer with a whisk attachment. Add yeast mixture and mix well. Add 1-1/2 tsp. salt, 1 tsp. vanilla extract and 6 tbsp. melted butter. Mix well again. Exchange the whisk attachment for a dough hook attachment on the mixer. Add 2-1/2 cups of flour. Turn the mixer on to low speed and combine the dough mixture. Slowly add 2 additional cups of flour. Stop the mixer and scrape the sides of the mixing bowl. Knead the dough for about five minutes. Check the dough to make sure it is not sticky. Add more flour if the dough is too stick to work with easily.

4. Lightly flour a flat work surface. Place the dough on the floured surface. Knead the dough for a couple of minutes to make sure the ingredients are fully incorporated and the dough is not sticky. Wipe a medium bowl with melted butter and add the dough. Cover the bowl with plastic wrap. Set the dough aside in a warm spot for two to three hours to allow it to rise.

5. Add 6 tbsp. melted butter, 1 cup light brown sugar, 4 tbsp. maple syrup, 3 tbsp. heavy cream and a pinch of salt to the saucepan. Mix well using a whisk. Cook over low heat. The mixture should not be permitted to boil. Pour the mixture into a 13-by-9 glass or metal baking dish. This will be the glaze for the sticky buns. Set it aside.

6. Combine 1 cup light brown sugar, 3 tsp. ground cinnamon, 1/4 tsp. ground cloves, a pinch of salt and 2 tbsp. melted butter in a small bowl. Mix well with the whisk, removing any sugar clumps. This will be the filling for the sticky buns. Set it aside when it is fully mixed.

7. Lightly flour work surface. Remove the dough from the bowl and shape it into a rectangle approximately 16-by-12 inches. Brush 1 tsp. melted butter onto the dough's surface. Brush melted butter on the baking dish containing the glaze.

8. Sprinkle the filling evenly over the top of the dough. Leave about 1/2-inch from the edges uncovered. Roll the dough into a cylinder starting on one of the 16-inch sides. Close the seam and stretch the dough to about 18 inches in length. Make sure both ends are even.

9. Cut dough into 12 even slices using a bench knife. Arrange dough slices in the baking dish. Cover with plastic wrap and set aside in a warm spot. Allow the dough to rise for about two hours.

10. Preheat the oven to 350 degrees Fahrenheit. Place the dough in the oven on the lowest rack. Bake for about 30 minutes or until it is golden brown in color. Allow it to cool for 10 minutes.

11. Combine 3 tsp. melted butter, 1/2 cup light brown sugar, 4 tbsp. maple syrup, a pinch of salt, 2 tsp. vanilla extract and 1 cup chopped pecans in the saucepan over medium heat. Simmer this mixture for about five minutes and then remove it from the heat.

12. Flip sticky buns onto rimmed baking sheet. Scrape any residual glaze left behind onto the sticky buns using a wooden spoon. Spoon the nut topping onto the sticky buns. Allow it to cool for 10 minutes before serving.