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“These are yummy and gooey...what else does a girl need? Prep time includes sitting time”
READY IN:
3hrs
SERVES:
15
YIELD:
15 buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the dough. In the bowl, combine warm water, yeast and 1 teaspoons sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
  2. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. (Or use clean hands).
  3. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
  4. After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
  5. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
  6. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
  7. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
  8. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and let sit in warm place for 1-2 hours.
  9. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

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