Pecan-Honey Buns

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

Recipe from Food & Wine
Pecan-Honey Buns
Quentin Bacon
12 buns
2 hrs 40 mins
3 hrs 15 mins
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    • 2 1/4 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 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
    • 1 teaspoon kosher salt
    • 1/2 cup honey, preferably orange blossom or clover
    • 1/2 cup packed light brown sugar
    • 4 tablespoons unsalted butter, plus more for brushing
    • 1 1/2 cups pecans (6 ounces), coarsely chopped
    • 3/4 cup packed light brown sugar
    • 1 tablespoon cinnamon
    • 6 tablespoons unsalted butter, softened
    MAKE THE DOUGH: 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.
    MEANWHILE, MAKE THE TOPPING: 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.
    MAKE THE FILLING: 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 degrees. 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.
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