Or at least it'll taste really good and who cares about the rest, right?
Step 1: Get the Yeast Going
- 1/4 cup warm water (105F to 115F)
- 4 teaspoons dry yeast
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup warm milk
- 1 1/4 teaspoons salt
- 2 large eggs
- 4 1/4 cups (or more) all purpose flour
- 1 1/4 cups (packed) golden brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup honey
- 1/4 cup dark simple syrup
- 1/4 cup water
- 2 cups pecan halves
- 4 teaspoons sugar
- 4 teaspoons ground cinnamon
Step 2: Start the Dough
Beat in eggs one at a time.
Step 3: Dough!
Mix in 3 cups of flour, 1 cup at a time. Use a rubber spatula to mix in the last cup of flour.
Step 4: All You Knead
Step 5: Rise, My Creation, Rise!
The dough will rise over the course of about 2.5 hours. It will double in size so be sure that it has enough room for that.
Step 6: Dough! Part 2
Each piece is going to be rolled out into a 12"x9" piece. Brush off any extra flour on top and spread 2 tbsp. of butter on each piece. This will take care of 1/4 cup of the butter.
Step 7: Get Dusted
Step 8: Rollin', Rollin', Rollin'...
Slice up the rolls at one-inch intervals to get 12 pieces.
Now get ready to drop these into the glazed pans.
Step 9: Glaze
Beat the brown sugar, 1/2 cup butter, honey, dark simple syrup, and 1/4 cup water in a medium bowl.
The dark simple syrup is made by using a little less than 1/4 cup of water, boiling it and adding brown sugar into it until it can't take any more.
Step 10: Get the Pan Ready
Split up the glaze between the two pans and pour it over the bottom, making sure it's even.
Lay down a layer of pecan halves and the bed is ready!
Step 11: Add the Buns
I like to prep these at night and cook them up in the morning. So I just let the pans chill in there and fire up the oven when I wake up.
Step 12: It All Comes Together
Pop 'em out with a knife, let them cool for another 30 minutes and eat!