Description
Indulge in the warm, gooey goodness of Butter Pecan Cinnamon Buns, a delightful treat perfect for any occasion.
Ingredients
Scale
- 1 cup whole milk
- 4 tablespoons unsalted butter, very soft
- 3 and 1/2 cups all-purpose flour, divided
- (1) 0.25 oz package rapid rise yeast
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 large egg, at room temperature
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup butter, VERY soft
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1 and 1/2 cups pecan halves
- 1/2 cup pecans, roughly chopped
- 2 teaspoons vanilla extract
Instructions
- Lightly grease a 9×13-inch baking dish with nonstick baking spray. Set aside.
- In a small saucepan, carefully heat the milk over medium-high until it comes to a boil. Remove from heat and add the butter. Stir until melted and let cool until between 115 and 120 degrees (F).
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 and 1/2 cups of flour, yeast, sugar, and salt; whisk to combine. Whisk in the egg, then slowly pour in the milk/butter mixture, mixing well.
- Using the dough hook, turn the mixer on low speed. Add the remaining flour, 1/4 cup at a time, mixing well after each addition, scraping the sides as needed.
- Increase the mixer to medium speed and beat for 5 minutes.
- Remove the dough from the bowl, knead into a smooth ball, and place it back into the bowl. Cover tightly with saran wrap and set aside for 60 minutes, or until doubled in size.
- In a medium bowl, mix together brown sugar, spices, and softened butter until evenly combined. It should resemble a thick paste.
- Once the dough has risen, roll it out into a large rectangle (about 16 x 9 inches).
- Spread the butter/sugar mixture in the middle of the dough, leaving a three-inch barrier around the tops and sides.
- Tightly roll up the dough (jellyroll style) and pinch the seams to seal.
- Using dental floss or a serrated knife, cut the roll into 12 equal pieces.
- Place the pieces, cut side up, in the prepared pan. Cover with saran wrap and let rise for another 30 minutes while preheating the oven to 350 degrees (F).
- Bake for 18–20 minutes until lightly browned on tops and edges. Allow to cool for a few minutes before topping with butter pecans.
- In a small saucepan, melt the butter for the butter pecans over medium heat.
- Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes.
- Whisk in the cinnamon, heavy cream, and salt.
- Add the pecans and fold until completely coated. Remove from heat and stir in the vanilla.
- Pour on top of the cinnamon rolls and serve!
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Let the buns cool slightly before adding the butter pecans to prevent them from melting.
- These buns can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg