The Ultimate Sticky Buns

Makes 9

Bon Appetit Magazine

These buns can be assembled the night before, needing only a final rise before baking.

Topping
1 3/4 cups chopped pecans (about 8 oz)
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 tsp kosher salt
1/4 tsp finely grated orange zest (optional)

Buns
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed dark brown sugar
3/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/8 kosher salt
Master Sweet Dough, chilled for 2 hours
All purpose flour for dusting
1 large egg
Coarse sea salt

Special Equipment: An 8x8x2" metal baking pan


Topping
Preheat oven to 350F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10 - 12 minutes. Let cool completely. Set 1 1/4 cup nuts aside for buns.

Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of backing pan let cool.

Buns
Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.

1. Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll out dough on a lightly floured surface into a 12x16" rectangle about 1/4" thick. Arrange the dough on the work surface so one long side faces you. Spread the cinnamon-sugar mixture over dough, leaving a 1" border.

2. Sprinkle 3/4 cup chopped pecans over the cinnamon sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they beginning to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface.

3. Using a large knife, cut the log crosswise into 9 equal pieces. Lightly flour the knife between slices if dough is sticky. Turn the buns cut side up and gently pat the top to flatten slightly. If needed, reshape to form round edges with floured hands. Place the buns in prepared pan; space them evenly apart (buns should not touch each other).

Do ahead: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately.

Loosely cover pan with plastic wrap or kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 mins to 1 hour, or 1 1/2 hour - 2 hour if dough has been chilled overnight.

Arrange a rack in middle of oven; preheat to 350F. Whisk eggs with 1/2 tsp water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant read thermometer inserted into center of buns registers 185F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.