These honey buns are perfectly fluffy with a cinnamon sugar interior and a sticky, sweet topping. They are irresistible served warm right out of the oven!
In the bowl of a stand mixer fitted with the dough hook, mix together flour, salt, and yeast.
Add the remaining ingredients and mix for about four minutes on high speed until dough starts to slap the side of the bowl as it moves around. It will be a little wet and sticky.
Remove the dough from the bowl and place it on a lightly floured surface. Knead by hand until it comes together into a smooth ball. Add a tablespoon more flour at a time only if needed to make the dough come together.
Grease a large bowl (I clean the mixer bowl that I just used). Place the dough ball into the greased bowl, cover it, and set it in a warm place to rise until doubled in size - about one hour.
Topping Instructions
While the dough is rising, place the honey, brown sugar, and butter into a small saucepan on medium-high heat. Stir until the butter and sugar are melted and dissolved into the honey.
Pour the topping into the bottom of a greased 9x13" baking dish.
Sprinkle chopped pecans evenly over the topping.
Filling Instructions
Mix sugars, cinnamon, and nutmeg together in a small bowl.
Punch risen dough down and roll out on a lightly-floured surface or large silicone mat to a rectangle about 12x18".
Brush rolled out dough with melted butter, leaving a small border around the edges of the dough.
Sprinkle the spiced sugar mixture evenly over the butter.
Roll dough from the long side to make a log.
Cut off the ends of the log if they aren't even. Then, cut the log into twelve even slices.
Place the slices cut side down on the topping in the baking pan, evenly spacing them. There will be space between the buns at this point since they haven't risen yet.
Cover the pan and let the buns rise in a warm place until doubled in size, about one hour.
Baking Instructions
Preheat oven to 350 F.
Bake for 35 minutes or until the buns are golden brown.
Let the pan sit on a cooling rack for for five minutes and then invert onto a serving plate.
Serve warm.
Notes
I use a Rapid Rise/Instant yeast for this recipe. You could use regular active dry yeast, but the rise time will be longer. If you are buying yeast specifically for this recipe, I suggest using Red Star's Platinum yeast.
This recipe calls for warm milk. Ideally, you want it to be between 110 and 115 F. But, you don't have to use a thermometer - just make sure that it feels warm yet still totally comfortable to touch. If the milk is too hot, over 140 F, it will kill the yeast!
Let the dough rise in a warm place. If your house is cold, it will take a long time for the buns to rise. You can put dough in the oven with the oven light on (the light provides a little heat), set the dough on a heat vent in your house, place the dough in front of a sunny window, or put the dough in a big plastic bag with a mug of boiling water.
Be sure to flip the pan while it is still hot. If you let it cool completely first, it will be impossible to remove the honey buns!