1 cup milk, warmed to about 95°F
2/3 cup granulated sugar
2 packets instant yeast
½ cup (1 stick) unsalted butter, softened and cut into pieces
2 large eggs
½ teaspoon salt
4 to 4 ½ cups all-purpose flour, plus more for dusting
Filling:
¼ cup unsalted butter, softened
½ cup packed dark brown sugar
2 teaspoons ground cinnamon
Topping:
¾ cup packed light brown sugar
¼ cup unsalted butter
¼ cup honey or maple syrup
1 ½ cups chopped pecans
Directions:
Begin with the dough. Mix milk, sugar, and yeast in a large bowl or the bowl of a stand mixer and let it sit until foamy, about 10 minutes.
Add butter and mix for about 30 seconds. Follow with the eggs, adding one at a time and mixing well after each. Mix in the salt.
Gradually add flour on low speed, mixing well with each addition. Increase the speed to medium, then to medium-high, kneading until a soft, supple dough forms.
Transfer the dough to a floured surface, knead for a minute, then place in an oiled bowl. Cover and set aside to rise in a warm place until doubled in size, 1-2 hours.
For the topping, melt brown sugar, butter, and honey or syrup in a saucepan, stirring until smooth. Pour into your baking pan, and scatter pecans over it.
After the dough has risen, roll it out into a rectangle. Melt the butter for the filling and mix the brown sugar and cinnamon in a separate bowl.
Brush dough with melted butter, then sprinkle with the sugar-cinnamon mix. Roll up tightly from a long edge and slice into 12 buns.
Place the buns atop the topping in the baking dish, cover, and let rise for about 45 minutes.
Preheat your oven to 375°F towards the end of the rise time.
Bake the buns for 20-25 minutes until golden. Cool for 5 minutes in the pan, then invert onto a platter.
Serve these warm, sticky buns and watch them disappear—Southern hospitality in every bite.
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