Description
These buns are sooo good hot from the oven when they’re gooey and warm.
Ingredients
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- ½ cup milk
- ¼ cup white sugar
- ¼ cup butter
- 1 teaspoon salt
- 2 eggs, beaten
- 4 cups all-purpose flour
- ¾ cup butter
- ¾ cup brown sugar
- 1 cup chopped pecans, divided
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup melted butter
Instructions
- Prepare dough: Pour water into a liquid measure. Add 1 teaspoon sugar and active dry yeast; stir until dissolved. Let stand until foamy
- about 10 minutes.
- Meanwhile
- warm milk in a small saucepan over medium heat until it just starts to bubble around the edges; do not boil. Remove from the heat and stir in 1/4 cup sugar
- 1/4 cup butter
- and salt until melted. Let cool until lukewarm.
- Lightly whisk 2 eggs in a large bowl. Add yeast mixture
- lukewarm milk mixture
- and 1 1/2 cups flour; stir until well combined. Mix in remaining flour
- 1/2 cup at a time
- mixing well after each addition
- until dough comes together.
- Turn dough out onto a lightly floured surface and knead until smooth
- silky
- and elastic
- about 8 minutes.
- Place dough in an oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- While the dough is rising
- prepare glaze: Melt 3/4 cup butter in a small saucepan over medium heat. Add 3/4 cup brown sugar and whisk until smooth.
- Grease a 9×13-inch pan. Pour glaze mixture into the pan; sprinkle 1/2 cup pecans over top.
- Prepare filling ingredients: Place melted butter in a small bowl. Combine brown sugar
- pecans
- and cinnamon for filling in another bowl.
- When the dough has doubled in size
- turn it out onto a lightly floured surface. Roll into a 14×18-inch rectangle. Brush 1/2 of the melted butter over the dough
- leaving a 1/2 inch border unbuttered. Sprinkle brown sugar mixture over top. Start at the long edge and roll the dough tightly
- pinching the seams to seal. Brush remaining butter over the dough.
- Cut dough into 15 equal rolls. Place rolls
- cut-sides down
- in the glaze in the prepared pan. Cover and let rise until double in size
- about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Uncover and bake in the preheated oven until golden brown
- 25 to 30 minutes.
- Let cool in pan for 3 minutes
- then invert onto a serving platter so the glaze is on top. Scrape any remaining glaze from the pan onto the rolls.
Prep Time: 2 hrs 30 mins
Cook Time: 30 mins
Total Time: 3 hrs
Servings: 15