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.
• Punch down dough; transfer to a floured work surface. Lightly dust top with flour.
Follow our step-by-step guide for assembling buns with filling and 3/4 cup pecans. DO
AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze
separately. Store remaining pecans airtight at room temperature.
• Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draftfree area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has
been chilled overnight.
• Arrange a rack in middle of oven; preheat to 350°. Whisk egg 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 185°, 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.
• The online version of this recipe has been updated with more information than the
version that appeared in print. Find more tips here.
• tablespoons sugar, divided
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