Heat the milk to 110 degrees. Place the milk in the bowl of a stand mixer along with the yeast. Add the sugar and 6 tbsp softened butter. Mix at medium speed until the butter is broken up, about 1 minute.
Beat in the eggs one at a time. Next, add the flour and salt, and mix on low for 2 minutes. Bump the speed up to medium, and beat for another 2 minutes. Shape the dough into a ball and cover the bowl with plastic. Let the dough rise for 45 minutes (it will barely rise).
Lightly flour a work surface, and roll the dough out into a 10 by 24 inch rectangle.
Mix the light brown sugar, cinnamon, and melted butter, and spread evenly all over the dough. Cut the dough into 12 strips (so each strip is 2 inches wide and 10 inches tall). Roll each strip up tightly and place into buttered muffin tins. Let rise for 1 hour.
Bake the buns in a 325F oven for 25-28 minutes, until golden on top. Plan to prepare the glaze 5 minutes before the buns are done so you can add the glaze to the buns while they’re hot (that way the glaze soaks in a bit).
For the glaze: Bring the brown sugar, sweetened condensed milk, bourbon whiskey, corn syrup, and butter to a bubble over medium high heat, and cook for 3-4 minutes, stirring frequently. Remove the pan from the heat and add the vanilla, salt and baking soda. Stir for 1 minute until it has dissolved. It’s now ready to be poured onto the sticky buns.
Finish the sticky buns by sprinkling the tops with the toasted pecans. Enjoy!
Recipe adapted from an American Express Food & Wine Annual Cookbook in 2010.