This sugar cookie frosting is light, creamy, and has the perfect amount of sweetness! Make this recipe for your Christmas cookie decorating.



  • ▢1 cup warm milk 110°F (240mL)
  • ▢1 1/4 ounce package active dry yeast ( 2 + 1/2 tsp)
  • ▢1/2 cup sugar (100g)
  • ▢6 tablespoons unsalted butter melted plus more for the pan (85g)
  • ▢1 egg
  • ▢2 yolks
  • ▢1 teaspoon salt
  • ▢1 tsp vanilla (5ml)
  • ▢4 cups all-purpose flour plus more for dusting counter (480g)


  • ▢3/4 cup firmly packed light brown sugar (150g)
  • ▢½ cup unsalted butter (113g)
  • ▢¼ cup honey (60ml)
  • ▢½ tsp salt
  • ▢1 1/2 cups 6 ounces coarsely chopped pecans


  • ▢1/2 cup firmly packed light brown sugar (100g)
  • ▢2 tsp ground cinnamon
  • ▢4 tablespoons unsalted butter melted (70g)


  • Warm the milk to 110°F then mix in half the sugar and the yeast. Cover and set aside for 5-7 minutes or until foaming.
  • While the yeast wakes up, melt butter in a bowl then whisk in the egg, yolks, yanilla, and remaining sugar then set aside.
  • Add the both mixtures to the bowl of your stand mixer and whisk together then add half the flour and mix until combined. Add the remaining flour and mix on medium speed using a dough hook for about 5 minutes or until the dough comes together. Transfer dough to a floured surface and knead until it’s smooth and elastic. Dough should bounce back when pressed. This is a sticky dough but you can add a bit of flour if it seems wet.
  • Place dough in a lightly buttered bowl then cover with plastic and place in a warm place to rise. Dough will take about two hours to double in size.
  • While the dough rises, make the topping by combining the brown sugar, honey, butter and salt in a small pot. Place over low heat and stir until butter and sugar have melted. Pour into a 9×13 pan that you’ve lightly buttered and top with roughly chopped pecans then set aside.
  • Preheat oven to 375°F. Once the dough has risen transfer it onto a floured surface (I like to use a pastry mat) then gently spread it out into a rectangular shape that’s roughly 12×18 inches. Roll as needed to spread and level the dough.
  • In a medium bowl combine brown sugar, and cinnamon then whisk together. Brush with 4 tbsp melted butter then sprinkle the cinnamon sugar evenly over the top. You can use your hand to smooth the sugar out into an even layer if needed.
  • Gently roll the long edge of the dough into a tight roll. Cut into 12-13 even pieces then place into your prepared baking dish. See notes for cutting tips. Bake for about 35 minutes or until golden. Cover with foil after 15 minutes to prevent the tops from taking on too much color.
  • Allow to cool for a few minutes then run a knife along the edge and invert onto a serving dish and serve warm.


  • The zest of an orange in the dough adds a nice depth of flavor.
  • You can use either dark or light brown sugar for the filling and topping.
  • If you don’t have pecan walnuts will also work.
  • Use floss to cut the dough into buns for clean edges.
  • Make sure to butter both the bowl the dough rises in and the baking dish the buns bake in to stop them sticking.
  • Make the caramel sauce while the dough rises to save time. It can also be made in advance and placed in the fridge.
  • After baking for 15 minutes cover them with foil to stop the buns from browning too much.
  • Allow the buns to cool slightly before serving.
  • Why not serve them with a dollop of whipped cream for an over the top indulgent treat.
  • These are perfect serve for breakfast, as a snack, or dessert.


Calories: 479kcal | Carbohydrates: 61g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 299mg | Potassium: 141mg | Fiber: 2g | Sugar: 33g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg