Ingredients
Method
Preparation
- Prepare all ingredients and measure them before starting. Lightly grease a 9x13 inch pan.
Making the Dough
- Warm the milk to about 115°F. Stir in the yeast and 1 tablespoon of the granulated sugar. Let sit for 5 minutes until foamy.
- In a large bowl or mixer, combine the yeast mixture, remaining granulated sugar, melted butter, eggs, salt, and 2 cups of flour. Mix until smooth.
- Gradually add the remaining flour until the dough is soft and slightly sticky. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
Preparing the Filling
- Mix softened butter with brown sugar, granulated sugar, and cinnamon until smooth.
- Roll the dough into a large rectangle on a floured surface.
Assembly
- Spread the filling evenly over the dough rectangle.
- Roll the dough into a tight log, seam side down.
- Cut the log into 12 equal rolls using a sharp knife or dental floss.
- In a saucepan, melt brown sugar with heavy cream and butter. Stir until smooth, then remove from heat and stir in chopped pecans.
- Pour half the caramel pecan sauce into the bottom of the prepared pan.
- Arrange the rolls on top of the sauce. Cover and let rise 30–45 minutes until puffy.
Baking
- Bake at 350°F for 25–30 minutes until golden and cooked through.
- Let cool for 5–10 minutes, then invert onto a serving tray so the caramel pecans are on top.
Notes
Serve warm for the best texture and flavor. For balanced portions, add a protein like cottage cheese or Greek yogurt and fresh fruit to cut the sweetness. Store cooled buns in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.