Pecan honey cinnamon buns
2 1/4 tsp active dry yeast
2 tbsp granulated sugar
1 cup milk, warmed
4 tbsp unsalted butter, melted, plus more for buttering
3 large egg yolks
2 tbsp honey
1 tsp vanilla extract
3 1/2 cups plus 3 tbsp all purpose flour, plus more for dusting
1 tsp salt
1/2 cup honey
1/2 cup light brown sugar
4 tbsp unsalted butter, plus more for brushing
1 1/2 cup pecans, coarsely chopped
3/4 cup packed light brown sugar
1 tbsp cinnamon
6 tbsp unsalted butter, softened
To make the dough: In a bowl combine yeast, a pinch of sugar and the milk and let stand until foamy, 5 minutes. Add remaining sugar, 4 tbsp melted butter and the egg yolks, honey and vanilla. Mix until blended. Mix in flour and salt. Knead until dough is smooth. Cover and let rise in a warm place until doubled in volume, about an hour.
For topping: Butter a 9-by-13 inch glass baking dish. In a medium sauce pan melt honey with the brown sugar and 4 tbsp of butter over moderate heat until the sugar is dissolved, about a minute. Pour the mixture into the baking dish and sprinkle with pecans.
For the filling: In a bowl mix the sugar and 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 cinnamon sugar.
Starting at the long side, roll the dough into a log and turn it seam side down. Cut into 12 slices. Arrange the slices, cut side up, in the baking dish. Cover and let stand in a warm place until buns double in volume, about an hour.
Preheat the oven to 350F. Bake the honey buns for about 35 minutes until golden brown. Remove from oven and let stand 5 minutes. Invert buns onto a baking sheet and let cool slightly. Serve warm.
Recipe from Food and Wine magazine.