Pecan Cinnamon Buns Recipe - A Warm, Sweet and Sticky Treat
Nothing beats the smell of brown sugar, cinnamon and sweet bread cooking. Enjoy these buns hot or cold. I personally love them warmed up in the morning with a nice strong coffee.
Equipment
- Mixing bowl
- Damp cloth
- Rolling Pin
- Baking pan (9x13 inch)
Ingredients
Dough Ingredients:
- 2 1/2 tsp yeast
- 1 cup warm milk
- 1/3 cup sugar
- 1/2 cup butter softened
- 1 tsp salt
- 2 eggs
- 4 cups all purpose flour
Ingredients For the Filling:
- 1/4 cup butter
- 1 cup brown sugar
- 2 tbsp cinnamon
Ingredients For the Caramel Topping:
- 8 tbsp butter
- 1 cup brown sugar
- 1/4 cup half and half
- 1/4 cup pure maple syrup
- 1 cup chopped pecans
Instructions
Preparing The Dough
- Dissolve the yeast in the warm milk in a large bowl. Use the directions of the yeast to ensure the correct temperature for the milk
- Combine the sugar, butter, salt, eggs and flour into the milk and yeast bowl and mix well
- Continue mixing until the dough starts to come away from the edges, knead for about 5 minutes (if you are using your hands, dust them lightly with flour to avoid sticking) until a large ball is formed
- Cover the bowl with a towel and allow to rise in a warm area for 45 minutes to 1 hour, or until the dough has doubled in size
Making The Caramel Topping
- Combine the butter, brown sugar, half and half, and maple syrup in a medium-sized sauce pan over medium heat
- Bring to a boil and allow to boil for about 3 minutes, stirring often
- Remove from heat and pour into the bottom of a greased 9×13 pan
- Sprinkle pecans over the caramel
Making The Filling
- Combine the brown sugar and cinnamon in a small bowl
Assembling the Rolls
- Lightly flour your countertop and roll the dough out until it is approximately 16×20 inches, and 1/4 inch thick
- Spread softened butter all over the dough
- Evenly sprinkle the brown sugar and cinnamon mixture over the top
- Carefully roll the dough from the long top edge to the bottom edge to form a swiss roll shape
- Evenly cut the dough into 12 to 16 cinnamon roll slices
- Place them into the prepared baking pan
- Cover the rolls and allow them to rise for about 25-30 more minutes
- Preheat the oven to 400F (200C) degrees
- Bake rolls for 30-35 minutes, until they are golden brown and cooked throughout. After about 20 minutes cover the rolls loosely with foil so the tops don’t get too brown or hard.
- Remove rolls from oven and allow them to cool for about 5 minutes.
- Carefully invert the pan onto a large serving platter. The warm topping will melt down the middles and sides.