Sticky Buns with Homemade Crescent Roll Dough

1In a large bowl, combine 1 1/2 cups of the flour and yeast.

2In another bowl, combine warm water (½ cup), warm milk (½ cup), sugar, melted butter, salt (1 teaspoon), and egg (1 large).

3Add the wet ingredients to the dry ingredients and beat with an electric mixer on low speed for 30 seconds, then on high speed for 3 minutes.

4Stir in the remaining flour to make a soft dough.

5Knead the dough on a lightly floured surface for 6-8 minutes until it is smooth and elastic.

6Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

7Punch down the dough and turn out onto a floured surface and roll into a 12x18 inch rectangle.

8Spread the softened butter over the rolled-out dough.

9In a small bowl, combine the 1 cup brown sugar (1 cup) and ground cinnamon (2 teaspoons), then sprinkle the mixture evenly over the buttered dough.

10Starting from the long side, roll the dough up tightly into a log and pinch the edges to seal.

11Cut the log into 12 equal pieces and place them cut-side down in a greased 9x13 inch baking dish.

12In a saucepan over medium heat, melt the 1/2 cup butter for the caramel glaze.

13Stir in the 1 cup brown sugar, (1 cup) maple syrup (¼ cup), and salt (¼ teaspoon) and bring to a boil, stirring constantly.

14Remove from heat and stir in the vanilla extract (½ teaspoon).

15Pour the caramel glaze over the buns in the baking dish and sprinkle with chopped pecans (½ cup).

16Cover the dish and let the buns rise in a warm place for 30 minutes.

17Preheat the oven to 350°F (175°C) and bake the sticky buns for 25-30 minutes or until golden brown.

18Remove from the oven and let cool for 5 minutes before serving.