Ingredients:

  • 1 cup (240 ml) whole milk, lukewarm (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar, plus 1 teaspoon
  • ½ teaspoon (3g) salt
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (60 ml) heavy cream
  • ¼ teaspoon salt
  • 1 cup (100g) pecan halves, roughly chopped (optional)

Instructions:

  1. Combine warm milk, yeast, and 1 teaspoon sugar in a bowl. Let stand until foamy (5-10 minutes).
  2. In a stand mixer or large bowl, combine yeast mixture, remaining sugar, salt, melted butter, and eggs. Gradually add flour until a soft dough forms.
  3. Knead the dough for 5-7 minutes in a stand mixer or 8-10 minutes by hand until smooth and elastic.
  4. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-1.5 hours).
  5. While the dough rises, melt butter in a saucepan. Add brown sugar, heavy cream, and salt. Simmer, stirring constantly, until sugar is dissolved and the mixture is smooth (about 2-3 minutes). Pour caramel into the baking pan. Sprinkle with pecans, if using.
  6. Punch down the risen dough. Roll it out into a large rectangle (about 12x18 inches).
  7. Spread softened butter evenly over the dough. Combine brown sugar, cinnamon, nutmeg, and salt in a bowl. Sprinkle evenly over the buttered dough.
  8. Starting from one long edge, tightly roll the dough into a log. Slice into 12 equal pieces.
  9. Place the buns, cut-side up, in the prepared baking pan. Cover loosely and let rise until puffy (30-45 minutes).
  10. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
  11. Let the buns cool in the pan for 5-10 minutes, then invert onto a serving platter. Serve warm.