Caramel Sticky Buns

Ingredients (17)

• 4 ounces unsalted butter (115g; 8 tablespoons), creamy and soft, about 70°F (21°C)
• 6 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (gently packed; 170g; about 3/4 cup)
• 1/4 ounce ground cinnamon (about 1 tablespoon)
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 16 ounces all-purpose flour (454g; about 3 1/2 cups), such as Gold Medal, plus more for rolling
• 3 1/2 ounces plain or lightly toasted sugar (100g; about 1/2 cup)
• 2 teaspoons instant yeast, such as SAF (not rapid-rise; see notes)
• 1 3/4 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 4 ounces unsalted butter (8115g; 8 tablespoons)
• 4 fluid ounces (1/2 cup) milk
• 8 ounces plain, unsweetened Greek yogurt (226g; about 1 cup), any percentage will do
• 4 ounces toasted pecan halves, roughly chopped (113g; about 1 cup), or more to taste
• 12 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (340g; about 1 1/2 cups)
• 4 fluid ounces (1/2 cup) heavy cream
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight