Ingredients

• Buns
• 1 cup granulated sugar
  
• ¹/₄ cup firmly packed light brown sugar
  
• 1 ¹/₂ tablespoons ground cinnamon
  
• 1 "book" Danish Dough (recipe follows), rolled out 1/3 inch thick
  
• ¹/₂ cup Pastry Cream (recipe follows)
  
• Sticky topping
  
• 2 ¹/₄ cups unsalted butter
  
• 4 cups firmly packed light brown sugar
  
• 1 tablespoon kosher salt
  
• ³/₄ cup light corn syrup
  
• ³/₄ cup cane syrup
  
• 1 tablespoon vanilla extract
  
• 2 tablespoons bourbon
  
• 4 ¹/₂ cups pecan pieces, toasted
  

• Danish dough
• Dough
  
• 1 ³/₄ teaspoons instant yeast (I use SAF brand)
  
• 4 ¹/₂ cups bread flour (it's really best if you can weigh this; it should be 1 pound 4 1/2 ounces)
  
• 2 tablespoons instant milk powder
  
• ³/₄ cup water, at room temperature
  
• 2 eggs, at room temperature
  
• ¹/₄ cup plus 1 tablespoon unsalted butter, at room temperature
  
• 3 tablespoons granulated sugar
  
• 2 teaspoons kosher salt
  
• Laminate
  
• 1 pound 4 ounces unsalted butter, at room temperature
  
• All-purpose flour, for dusting
  
• 3 egg yolks, at room temperature
  
• Teaspoon Pastry cream
  
• 3 egg yolks, at room temperature
  
• ¹/₄ cup plus 1 tablespoon cornstarch
  
• ¹/₂ teaspoon kosher salt
  
• ¹/₄ cup unsalted butter, cut into pieces
  
• 2 cups whole milk
  
• 1 teaspoon vanilla extract