Dissolve yeast in the warm water. The water needs to be about 110 - 115 degrees otherwise the yeast won't activate. Use a thermometer to make sure it's not too cold or too hot.

Add in the teaspoon of sugar into the yeast mixture. Let it sit for 10 minutes. The mixture will foam.

In the mixing bowl, add the remaining sugar, 4 cups of flour. Give it a good stir until everything is combined.

Add in the milk, eggs, and the buttery sweet dough bakery emulsion. Mix on 2 with a dough hook if you're using a Kitchenaid mixer.

Once everything is combined, add in the yeast mixture and mix until the dough starts to pull away from the sides. If it's still too loose, add in half a cup of flour at a time and mix thoroughly. Mine only took an additional half of a cup for the dough to start pulling away.

Scoop out onto a clean, floured work surface. Knead for a few minutes until the dough forms a smooth ball.

Oil a clean bowl and roll the dough in it once. Cover and place in a warm place until it doubles in size. It took my dough 1 1/2 hours to double.

Once the dough has doubled, punch it down carefully. Flour the clean work surface again and begin to roll out the dough. Make sure you have a nice rectangle form. I would say I rolled mine out close to 16 inches by 18 inches.

Mix the brown sugar and cinnamon together in a bowl.

Spread the butter all over the rectangle shaped dough. Make sure you get close to the edges. I used my hands.

Spread the brown sugar and cinnamon all over the dough. Using your hand, gently move the cinnamon and sugar to cover all of the dough.

Begin rolling the dough up starting with the short ends. This way your roll of dough will be fatter rather than longer. Pinch the end into the roll to help seal it.

Preheat oven to 350 degrees.

Prepare a 12 inch round cake pan with cooking spray. If you don't have that, feel free to use a 9x13 pan.

In a small bowl, add in the melted butter, corn syrup, brown sugar, and water. Stir until a paste forms for the topping.

Stir in the pecans.

Spread the paste into the prepared pan.

Using a piece of unflavored floss, make an indent in the middle of the roll. Divide each half into two equal parts and leave an indentation. That will leave you with four equal parts.

Divide the dough again so you'll have 8 equal rolls. Using the floss and slide it under the roll of dough. Crisscross the floss at the top to cut the dough.

Place each roll in the prepared pan and give it a press down. Cover the rolls and let double again. Mine took 40 minutes to double.

Place into the preheated oven and bake for 35 - 38 minutes until the sticky buns are done. The tops will be browned and if you give the buns a tug, there won't be any gooey dough attached to it.

Turn the sticky buns out onto a platter with a raised edge. This will prevent a huge mess.

Serve up!