BRIOCHE DOUGH 

1. Place all ingredients except for the butter into the bowl of a stand mixer fitted with the dough hook.
2. Mix on medium speed for 8-10 minutes until the dough has come together and is smooth and soft.
3. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 5 minutes, until the dough is smooth and soft.
4. Turn the dough out onto a work surface and shape into a ball. Transfer to a greased bowl and cover with plastic wrap.
5. Place into the fridge for at least 2 hours or up to overnight for the dough to double in size. Alternatively you can do the first rise at room temperature - place in a warm spot until doubled in size.

PECAN TOPPING

1. Note: start this process when you are ready to assemble the sticky buns.
2. Preheat the oven to 350°f / 180°c. Spread the pecan halves out on a baking sheet, and toast for 8-10 minutes or until golden brown (you can snap one open to check they are toasted throughout). Leave to cool, then coarsely chop. 
3. In a medium pot, combine the golden syrup, butter, and brown sugar. Cook over medium heat until the butter and sugar are melted, then bring to a boil and cook for about 1 minute, stirring constantly. Remove from the heat and add the vanilla bean paste and the salt, then pour the caramel into a 9"x13" (20cm x 30cm) high sided baking pan. Scatter the chopped pecans over the surface.

ASSEMBLY

1. Combine all ingredients for cinnamon filling in a medium bowl and mix until well combined.
2. Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown butter filling mixture, ensuring the filling is spread evenly over the surface.
3. Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut). If you have chilled your dough overnight, you can skip this step if it feels like the rolls are going to hold together well.
4. Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces for a total of 12 buns, (I like to use a ruler), and arrange on the top of the caramel pecan fillin gin the baking dish, evenly spacing between.
5. Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
6. While the rolls are rising, preheat the oven to 350°f / 180°c.
7. Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and leave to stand for 5-10 minutes, then run a knife or offset spatula around the edge and invert onto a serving tray. 
8. Serve slightly warm. Store leftovers in an airtight container at room temperature and rewarm as needed.