Recipes

Pecan-Honey Buns

Name: Pecan-Honey Buns
Total time: 195 min
Ingredients: 2.25 teaspoons active dry yeast; 2 tablespoons granulated sugar; 1 cup milk (warmed); 4 tablespoons unsalted butter (melted, plus more for buttering); 3 large egg yolks; 2 tablespoons honey (preferably orange blossom or clover); 1 teaspoon pure vanilla extract; 3.5 cups plus 3 tablespoons all-purpose flour (plus more for dusting); 1 teaspoon kosher salt; 0.5 cup honey (preferably orange blossom or clover); 0.5 cup packed light brown sugar; 4 tablespoons unsalted butter (plus more for brushing); 1.5 cups pecans (6 ounces coarsely chopped); 0.75 cup packed light brown sugar; 1 tablespoon cinnamon; 6 tablespoons unsalted butter (softened)

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The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy when cool. More Breakfast Recipes

By Susan Spungen

Updated on June 26, 2017

Pecan-Honey Buns — These sticky, nutty rolls are easy to make ahead of time. Photo: © Quentin Bacon

Active Time:

35 mins

Total Time:

3 hrs 15 mins

Yield:

12 buns

Ingredients

Dough

2 ¼ teaspoons active dry yeast
2 tablespoons granulated sugar
1 cup milk (warmed)
4 tablespoons unsalted butter (melted, plus more for buttering)
3 large egg yolks
2 tablespoons honey (preferably orange blossom or clover)
1 teaspoon pure vanilla extract
3 ½ cups plus 3 tablespoons all-purpose flour (plus more for dusting)
1 teaspoon kosher salt

Topping

½ cup honey (preferably orange blossom or clover)
½ cup packed light brown sugar
4 tablespoons unsalted butter (plus more for brushing)
1 ½ cups pecans (6 ounces coarsely chopped)

Filling

¾ cup packed light brown sugar
1 tablespoon cinnamon
6 tablespoons unsalted butter (softened)

Directions

In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes. Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended. Mix in the flour and salt. Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.
Brush a large bowl with butter. Add the dough and brush the top with butter. Cover and let stand in a warm place until doubled in volume, about 1 hour.
Butter a 9-by-13-inch glass baking dish. In a medium saucepan, melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved, about 1 minute. Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans.
In a bowl, mix the sugar with the cinnamon. On a lightly floured work surface, roll out the dough to a 12-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border all around. Sprinkle the dough with the cinnamon sugar. Starting at a long side, roll the dough into a log and turn it seam side down. Cut the dough into 12 slices. Arrange the slices, cut side up, in the baking dish. Cover and let stand in a warm place until the buns double in volume, about 1 hour.
Preheat the oven to 350°. Bake the honey buns for about 35 minutes, until golden brown. Remove from the oven and let stand for 5 minutes. Invert the buns onto a baking sheet and let cool slightly. Serve warm.