Spray a 9x13-inch baking pan with cooking spray.

For the caramel-pecan glaze: In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, mix together the butter, granulated sugar, brown sugar and salt on medium speed for 2-3 minutes, until light and fluffy.

Add the corn syrup and vanilla, and continue to mix for 5 minutes, until light and fluffy.

Spread the glaze into an even layer in the prepared pan. Sprinkle with the chopped pecans.

For the sticky bun dough: In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, sugar, instant yeast, salt and baking powder. Mix to combine.

With the mixer running on low, slowly add the water, milk, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.

Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

Turn out the dough onto a lightly floured surface and shape into a ball. Sprinkle with a little gluten-free flour, then roll the dough out into a 15x15-inch square.