Description
Delicious Butter Pecan Cinnamon Buns topped with a rich butter pecan sauce, perfect for breakfast or dessert.
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 (for the butter pecans)
- 3/4 cup dark brown sugar, packed
- 1/4 teaspoon ground cinnamon (for the butter pecans)
- 1/3 cup heavy cream
- 1/4 teaspoon salt (for the butter pecans)
- 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, heat the milk over medium-high just until it comes to a boil. Remove from heat and add in the butter. Stir until melted, then cool until between 115 and 120 degrees (F).
- In the bowl of a stand mixer, combine 2 and 1/2 cups of the flour, yeast, sugar, and salt; whisk to combine. Whisk in the egg and slowly pour in the milk/butter mixture, mixing well.
- Using the dough hook, mix on low speed and gradually add remaining flour, a 1/4 cup at a time, mixing well and scraping down the sides as needed.
- Once all flour has been added, increase mixer speed to medium and beat for 5 minutes.
- Remove dough and knead on a lightly floured surface until smooth, about 5 or 6 times.
- Place the dough back in the bowl, cover with saran wrap, and let rise for 60 minutes, or until doubled in size.
- In a medium bowl, mix together brown sugar, spices, and softened butter until combined, resembling a thick paste.
- Once 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 edges.
- Tightly roll up the dough, sealing the seams, and cut into 12 equal pieces.
- Place the pieces cut side up in the prepared pan, cover tightly 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. Let cool for a few minutes.
- In a saucepan over medium heat, melt butter for pecans, then stir in brown sugar and cook until bubbling, about 2 minutes.
- Add cinnamon, heavy cream, and salt, whisk to combine, then fold in pecans until coated. Remove from heat and stir in vanilla.
- Pour the butter pecans on top of the cinnamon rolls and serve!
Notes
- Make sure the milk is not too hot when adding the butter as it will hinder the yeast activation.
- Use dental floss to slice the buns for a clean cut and nice appearance.
- Can be served warm or at room temperature.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg