Ingredients Jump to Instructions ↓

  1. 1/4 cup warm water (105 to 115 )

  2. 1 (1/4-ounce) package active dry yeast

  3. 1/3 cup sugar

  4. 3/4 cup milk

  5. 4 Tbsp. unsalted butter, plus more for greasing

  6. 3 large egg yolks

  7. 1 Tbsp. finely grated orange zest

  8. 1 1/4 teaspoon. salt

  9. 4 to 4 1/4 cups all-purpose flour, plus more for dusting

  10. 1/2 cup firmly packed light brown sugar

  11. 1 Tbsp. ground cinnamon

  12. 3/4 cup firmly packed light brown sugar

  13. 4 Tbsp. unsalted butter

  14. 3 Tbsp. honey

  15. 1 Tbsp. light corn syrup

  16. 1 1/2 cups (6 ounces) coarsely chopped pecans

Instructions Jump to Ingredients ↑

  1. Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.

  2. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

  3. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

  4. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

  5. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

  6. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

  7. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.


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