Recipe adapted from Simply Recipes. I cut it in half and used chorizo instead of pecans.

Combine the warm water and yeast and let it sit about 5 minutes until the yeast starts to bubble.

Whisk in the milk, butter, sugar, and yolks. Stir in the flour and mix to combine. Pour out onto a floured surface and knead the dough for 5 minutes. You can do this in a stand mixer if you would rather.

Shape the dough into a ball and put it into a buttered bowl, roll it around to coat the dough with butter. Cover and allow to rest for 1 to 2 hours until doubled in size.

Make the filling by mixing the butter cinnamon and brown sugar.

Roll the dough out into a thin rectangle, about 12 x 12. Brush on the cinnamon filling, then roll it up tightly. slice it into 9 rolls.

Make the topping - Add the sugar, butter, honey, and corn syrup to a sauce pan and bring to a simmer. Add in the chorizo and cook about 2 minutes, mixing to break up the sausage. You want the chorizo to be cooked but just barely, it is more important to break it up into small pieces. Remove from heat.

Pour the topping into a baking dish. Mine was 6x8. Allow to cool fully. Put the dough rolls on top of the filling evenly spaced. Cover and refrigerate overnight.

Preheat oven to 375. Bake the buns until golden, about 30 minutes.

Remove from oven and flip them out onto a platter. Serve.