4 tablespoons unsalted butter
⅔ cup packed light brown sugar
3 tablespoons buttermilk
4 ounces (about 1 cup) toasted pecans coarsely chopped
Pinch of kosher salt
For the Filling
⅔ cup packed light brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
For the Orange–Cream Cheese Glaze (optional)
4 ounces cream cheese
¼ cup buttermilk
1½ cups confectioners’ sugar
1 tablespoon grated orange zest (from 1 orange)
2 tablespoons fresh orange juice
Pinch of kosher salt
- Make the dough: Whisk the eggs in a large bowl until
homogeneous. Add the brown sugar, buttermilk, salt,
yeast, and melted butter and whisk until homogeneous
(the mixture may clump up a bit—this is OK). Add the
flour and stir with a wooden spoon until a cohesive ball
of dough forms. - Turn the dough out onto a lightly floured surface and
knead for 2 minutes, or until completely homogeneous,
smooth, and silky. Return to the bowl, cover with plastic