Combine AP flour, bread flour, yeast, 1/3 cup sugar, salt, cold water, 2 tsp orange zest, and eggs in the bowl of a stand mixer.

Mix with the dough hook attachment on low speed for 5 minutes until the dough comes together. Then, beat for another 3-4 minutes.

On low speed, add softened unsalted butter, 1 tbsp at a time, until fully incorporated (about 10 minutes).

Once the butter is fully incorporated and the dough is cohesive, turn the speed up to medium and beat for another 10-15 minutes until the dough becomes shiny and elastic. Beat on high for 1-2 minutes until dough makes a slap sound on the side of the bowl and no dough is left on the sides.

Cover the bowl of dough with plastic wrap, pressing directly onto the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight.

When your buns are almost done resting, make the goo. In a medium saucepan, melt salted butter until warm and bubbly. Then, add 1 1/2 cups of your brown sugar and whisk until fully dissolved and syrupy.

Take your goo off the heat and add honey, heavy cream, 1/3 cup water, 2 tsp orange zest, and a pinch of salt. Let cool while you roll out your brioche dough.

Remove your brioche dough from the fridge and let come to room temperature. Roll into a large rectangle, about 16 x 12" and 1/4" thick.

In a medium bowl, combine 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, a pinch of salt, and a handful of your chopped pecans. Mix to combine.

Sprinkle your cinnamon sugar and pecan mixture over the rolled out brioche dough. Roll your buns into a tight log, starting from the short end. Trim 1/4" of unfilled dough from each end.

Cut your buns into 8 equal pieces, about 1 1/2 inches wide. Pour your goo into a glass baking dish and top with the rest of the pecans. Place your buns on top and cover the pan with plastic wrap. Chill your buns in the fridge overnight, or until ready to bake.

In the morning, take your buns out of the fridge and leave covered. Let come to room temperature, then proof in a warm spot for 2 hours until they rise and become puffy.

Preheat oven to 350°F. Once proofed, bake your buns, uncovered, for 35 - 45 minutes until golden brown. If your buns begin to darken too much, cover with tin foil and continue baking until the bottoms are cooked through.

Let cool for 10-15 minutes and invert buns onto a serving platter, spooning excess goo and pecans on top.