Fig Pecan Sticky Buns

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2 Tablespoons (25g) Sugar

1 pkg (2 1/4 t) Active Dry Yeast

2/3 c (160ml) Warm Water

3 Tablespoons (43g) unsalted Butter, melted

1 3/4 cups (225g) Flour, divided into 1 1/2 cup (190g) & 1/4 cup (35g) portions

1/4 t Kosher Salt

1/4 t fresh grated Nutmeg

3/4 cup (165g) packed Brown Sugar

2 Tablespoons (30ml) Dark Corn Syrup

2 Tablespoons (30ml) Milk

1 teaspoon (5ml) Vanilla Extract

1 cup diced fresh Figs

1/4 cup chopped Pecans

pinch Sea Salt, such as Maldon Salt

2 Tablespoons (30g) unsalted Butter, melted

1/4 cup (55g) packed Brown Sugar

1 1/2 teaspoons (4g) ground Cinnamon (if you can, freshly grate Vietnamese Cinnamon)

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