These longtime breakfast favorites have recently become something of a mania. Many bakeries skimp on the pecans, but you need not.
Prepare:
Yeasted Coffeecake
Butter a 13 x 9-inch baking pan. Bring to a boil in a small saucepan over medium heat, stirring to dissolve the sugar:
1 cup packed dark brown sugar
8 tablespoons butter
1/4 cup honey
Remove from the heat and stir in:
3/4 cup chopped pecans (optional)
Pour the hot syrup into the baking pan and spread it evenly. Let cool. Using a rolling pin, roll out the dough to a 16 x 12-inch rectangle. Brush the dough with:
1 tablespoon melted butter
Sprinkle with:
1/3 cup packed dark brown sugar
2 teaspoons ground cinnamon
Starting from one long side, roll up the dough as you would a jelly roll. Cut crosswise into 8 slices. Arrange the slices cut side down in the prepared pan, spacing the slices equally in the pan. Cover the pan with plastic wrap and let rise at room temperature until doubled in volume, about 1 hour.
Preheat the oven to 350┬░F.
Bake until the buns are golden brown and the syrup is bubbling hot, about 30 minutes. Let the buns cool in the pan for 5 minutes, then invert the pan onto a baking sheet to collect the hot syrup; you may want to line the sheet with aluminum foil. Serve warm or at room temperature, pulling the sticky buns apart at the seams.
