One morning this week, I came home desperate for a sticky bun. A really good sticky bun. I’ve made sticky buns before, but never found a recipe that was really worth repeating; so I quickly reviewed the recipes on epicurious and came up with this one to try. It had the necessary elements: guilt-provoking amounts of butter, yeast-leavened dough, pecan topping, and plenty of sticky components. I did make a few modifications–I added a pinch (or more) of cinnamon to the dough and a few cranks of nutmeg shavings into the sugary-buttery syrup. I also cut the honey in half, replacing it with maple syrup. Here are some photos–taken with a nod to Smitten Kitchen–from that morning. They were taken that day, rather: it wasn’t the fastest process, but it may have taken me longer in my sleep-deprived state. Overall, I was really happy with this recipe and would definitely make them again, perhaps trying to find some shortcuts. Ashley preferred hers with the addition of cream-cheese frosting. I wish I could share the buns themselves!