This is hands down the best sticky bun recipe ever! Mix up the dough sometime on Saturday afternoon and by Sunday morning you'll have pillowy, nutty, ooey-gooey buns packed with cinnamon and brown sugar filling and coated in a deeply flavorful caramel pecan sauce.
Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.
Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
Combine the sugar and cinnamon in a small bowl and set aside.
Roll out the dough: Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end toward you.
Use a sharp knife to cut the roll into 12 even slices: The easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds.
While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350°F. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.
You can make these ahead of time! See notes in the blog post