Every year on Christmas morning, I am always grateful that I started our breakfast the night before. While the presents are being opened, and the kids are on the floor playing with their new toys, I am sitting on the couch sipping a piping hot cup of coffee. I am not in the kitchen making eggs and bacon while everyone else gets to bask in holiday glow.
It used to be a tradition that I would make cinnamon rolls to have on Christmas morning. But one day, I made these insanely delicious sticky buns and it was forever decided that this was the new Christmas morning breakfast. I cannot even describe how good they are. Trust me, these will be new tradition in your family as well.
Start off by making the sugar mixture. Melt together butter and brown sugar. Cook until the butter melts and the sugar dissolves.
Take the pan off of the heat. Add honey, cream, water, orange juice, zest, and vanilla seeds.
Pour the sugar mixture into the bottom of a 9x13x2 pan. Sprinkle with pecans.
Roll out one of the doughs into a rectangle shape. Combine both sugar, cinnamon, and salt in a small bowl. Sprinkle half of the mixture over the dough. Roll into a log.
Cut the buns into 1 1/2 pieces.
Place the buns cut side down into the sugar. Cover with plastic wrap and keep in the fridge overnight.
The next morning, let the buns sit at room temperature for 30 minutes. Turn on the oven and preheat to 350 degrees.
Bake 35 to 45 minutes or until buns are golden brown. This step is really important - let cool for at least 20 minutes in the pan. If you do not do this step, the sugar will not thicken, and it will run all over.
Place a platter over the buns and carefully flip over turning the buns out.