I love sticky buns. They’re in my DNA. Both my parents grew up in Philadelphia, a hotbed of sticky bun appreciation. So my preferences were imprinted early and involve a sticky topping embedded with pecans riding atop a buttery, soft, close crumbed dough enriched with a spiral of cinnamon sugar goodness.
These may seem like a lot of work but they’re not, especially if you make the dough and prepare the pan with the topping the day before you serve them. Just take it in steps and don’t worry.