Best Cinnamon Pecan Buns Recipes

CINNAMON PECAN STICKY BUNS

Steps:

• In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.
• Increase the speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
• Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside.
• Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
• Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.
• Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.

CINNAMON PECAN STICKY BUNS

Steps:

• Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
• Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
• Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
• Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
• Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.

CINNAMON PECAN BUNS

Steps:

• These sweet, buttery and nutty treats are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, the buns in this recipe are made using a slightly faster method.
• Preheat the oven to 450 degrees F/ 230 degrees C /Gas mark 8, and butter and flour the cake tin.
• For the filling: Cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the refrigerator).
• For the dough: Sift the flour, baking powder and cinnamon together into a large bowl.
• Add the caster sugar, then add the butter and, using your fingertips, rub it in until the mixture resembles bread crumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 2 fluid ounces/60 ml). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or counter-clockwise) until the dough comes together. Cook's Note: You may need to add the rest of the milk as the dough should be soft and a little sticky.
• To make the buns: Tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 14 by 10- inches/35 by 25 cm rectangle and about 3/4-inch/2 cm thick.
• Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the 'log' 11 times to make 12 slices, each 1 1/4-inches/3 cm thick. Place the pieces cut-side facing up, with a tiny bit of space between each 'swirl', in the prepared cake tin.
• Bake in the oven 10 minutes, then reduce the oven temperature to 400 degrees F/200 degrees C/Gas mark 6 and cook for a further 25 to 35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
• Allow the buns to stand in the tin for 2 to 3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
• For the icing: Sift the icing sugar (confectioners') into a bowl, add 1 tablespoon boiling water and mix well, adding another 1/2 to 1 tablespoon boiling water, if necessary, until the icing is soft, but not too runny. Drizzle the icing over the buns.
• To serve: Break each bun off with your hand or cut into slices.

PECAN & PUMPKIN CINNAMON BUNS (BREAD MACHINE) HALLOWEEN SPEC

Steps:

• Method for Buns:.
• 1. Place flour, sugar, cinnamon, yeast, salt and butter in the pan of your bread machine.
• 2. Mix milk, butternut and eggs together and pour this on top of dry ingredients and butter already in your bread machine pan.
• 3. Select the dough cycle of your machine according to your manufacturer's directions (about 2hours), (alternatively you can mix by hand, kneading and allowing time to rise).
• 4. When cycle is complete, remove dough to a lightly floured board and punch down.
• 5. Line a baking tray about 9 x 12 x 2 with butter.
• 6. Mix together the dry ingredients for the filling (pecan nuts, brown sugar and cinnamon) and put to one side.
• 7. Roll the dough out to form a rectangle about 18 x 12 inch's.
• 8. Spread the 120ml of butter from the filling evenly on the one side of the rolled out dough.
• 9. Evenly spread the filling ingredients (pecan nuts, brown sugar and cinnamon) over the buttered dough rectangle and roll up from the shortest side to make a cylinder of rolled up dough.
• 10. Divide the rolled up dough by cutting it into 12 equal pieces and place these in the baking sheet 3 rows of 4. .
• 11. Now cover and let rise in a warm place until doubled (about 40mins to 1 hour).
• 12. Bake at 160°C or 350°F for 18 to 20 minutes or until lightly browned.
• 13. Remove from the oven and let cool for 5 mins before topping with the icing.
• Method for Icing:.
• 1. In a bowl mix together the icing sugar, finely chopped pecan nuts and ground cinnamon and pour in a few teaspoons of warm boiled water to get a stiff liquid consistency.
• 2. Pour a tablespoon of the icing liquid on top of each bun and allow it to cool and the icing to set.
• 3.Enjoy with a cuppa.

BREAD MACHINE CINNAMON-PECAN BUNS

Steps:

• Measure first 8 ingredients into bread machine (refer to your bread machine instructions for the proper order- my machine would require the order listed here).
• Select the dough cycle.
• Meanwhile, prepare syrup.
• Boil together butter, water and brown sugar for 1 minute.
• Immediately, pour into a 9 X 13 pan; tilt pan to cover bottom evenly.
• Arrange pecans, flat side up on syrup.
• When cycle is complete, remove dough from machine to a lightly floured surface.
• If necessary, knead in enough flour to make dough easy to handle.
• Roll dough into a 12 X 18 inch rectangle.
• Brush with melted butter.
• Sprinkle evenly with a mixture of brown sugar and ground cinnamon.
• Sprinkle chopped pecans on top.
• Starting at large side, roll up jelly-roll fashion.
• Pinch edge to seal.
• Cut roll into 12 equal pieces.
• Place over syrup.
• Cover and let rise 30 minutes or until double in volume.
• Remove cover.
• Bake at 375 for 35 minutes.
• Loosen edges and invert onto serving tray.

APPLE BUTTER CINNAMON PECAN STICKY BUNS

Steps:

• Mix the yeast, and water in the bowl of your mixer, mix well Add in eggs, honey and melted butter, and continue to mix until well blended Add in flour and salt. using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in. The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that's ok. Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours. Chill dough for at least 2 hours, before making the rolls* For topping cream butter,salt and brown sugar, spread evenly over the bottom of a 9 inch cake pan, then scatter cinnamon pecans over the topping and set aside. Using floured hands cut out a 1 1/2 lb piece of brioche dough. Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped. Using a rolling in roll out the dough int a 1/8 inch thick rectangle (about 12″x8″) add flour as needed to keep the dough from sticking to the rolling pin or surface.* While dough is resting mix the apple butter, pecans, cinnamon and pepper, then spread the mixture evenly over the dough Start rolling the dough along the long side of the dough, so you end up with a roll. If the dough feels to soft to cut, allow it to chill for about 20 minutes. When dough is ready , with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan. Cover with plastic and allow to rise for 1 hour* Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center. Run a knife around the sides of the pan and turn out the rolls onto a platter immediately

SOUR CHERRY PECAN CINNAMON BUNS

Steps:

• Make dough:
• In bowl of a standing electric mixer with paddle attachment sprinkle yeast over water with 1/4 teaspoon sugar and let stand until foamy, about 5 minutes. Add remaining sugar, flour, milk, salt, and yolks and beat on low speed until combined well. Beat in butter, a few pieces at a time, and beat on medium speed until smooth and elastic, about 5 minutes. (Dough will be soft.) Scrape dough from side of bowl and let rise, covered with plastic wrap and a kitchen towel, in a warm place 1 hour, or until doubled in bulk.
• Make filling while dough is rising:
• In a bowl soak dried fruit in warm water to cover 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together fruit and pecans.
• In a small bowl stir together well sugar and cinnamon.
• Grease a 13-by 9-inch baking pan.
• Punch down dough and on a floured surface roll out into a 16- by 12-inch rectangle. Brush dough with melted butter, leaving an unbuttered 1/2-inch border on long sides, and sprinkle filling evenly over buttered dough. Sprinkle cinnamon sugar evenly over filling.
• With a long side facing you, roll up dough jelly-roll fashion, brushing off any excess flour, and pinch long edge together firmly to seal. Cut rolled dough crosswise into 12 pieces with a sharp knife and arrange pieces, cut sides down, in pan. Let buns rise, covered loosely, in a warm place 45 to 50 minutes, or until doubled in bulk.
• While buns are rising, preheat oven to 350°F.
• Bake buns in middle of oven until golden, about 25 minutes. (Alternatively, buns may be made 1 week ahead: Bake buns in middle of oven until pale golden, about 15 minutes (buns will not be completely baked), and transfer pan to a rack to cool completely. Freeze buns in pan, covered tightly with foil. To serve, thaw buns at room temperature 1 hour and bake in a preheated 350°F. oven until golden, about 10 minutes). Transfer buns to a rack and cool slightly.
• Make glaze while buns are cooling:
• In a small bowl whisk together confectioner's sugar and water until smooth. Transfer glaze to a small sealable plastic bag and snip off tip of 1 corner to make a hole for piping glaze.
• Pipe glace onto cinnamon buns and let stand until set, about 15 minutes.

BUTTER PECAN CINNAMON BUNS - BAKER BY NATURE

Steps:

• Lightly grease a 9x13-inch baking dish with nonstick baking spray. Set aside.
• In a small saucepan carefully heat the milk over medium-high just until it comes to a boil.Remove from heat and add in the butter. Stir until it is completely melted, then let mixture cool until it's 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 the flour, yeast, sugar and salt; use a whisk to combine. Whisk in the egg. And then slowly pour in the milk/butter mixture, mixing well to combine.
• Place to dough hook into the bowl and turn the mixer on low speed. Add the remaining flour, a 1/4 cup at a time, mixing well after each addition, and using a spatula to scrape down the sides as needed.
• Once all of the flour has been added, increase the mixer to medium speed and beat for 5 minutes.
• Remove the dough from the bowl. On a lightly floured surface, gently knead the dough into a smooth and neat ball, about 5 or 6 times.
• Place the ball of dough back into the bowl and cover the bowl tightly with a piece of saran wrap. Set aside for 60 minutes, or until the dough has doubled in size.
• In a medium-sized bowl, mix together brown sugar, spices, and softened butter until its evenly combined. It should resemble a thick paste.
• Once the dough has risen - roll out dough into a very large rectangle (about 16 x 9-inches).
• Spread the middle of the dough with the butter/sugar mixture, leaving a three inch barrier around the tops and sides.
• Tightly roll up the dough (jellyroll style) and gently pinch the seams to seal.
• Using unscented dental floss (just gently slide a piece underneath, lift it over, then pull to make nice, even slices) or a serrated knife, cut the roll into 12 equal size pieces.
• Place the pieces, cut side up, in the prepared pan. Cover again tightly with saran wrap, and let rise for another 30 minutes. While they're rising, preheat your oven to 350 degrees (F).
• Once risen, bake in the preheated oven for 18 - 20 minutes, or until lightly browned on the tops and edges. Allow buns to cool a few minutes, then top with butter pecans and serve!
• In a small saucepan over medium heat, melt the butter.
• Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
• Add in the cinnamon, heavy cream, and salt and whisk to combine.
• Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Remove from heat and stir in the vanilla.
• Pour on top of the cinnamon rolls and serve!

PECAN CINNAMON BUNS

Steps:

• for filling: combine brown sugar, chopped pecans, sugar, ground cinnamon, ground cloves, and salt in medium bowl. Stir in melted butter (filling will be dry and crumbly) For dough: Preheat oven to 425 degrees. spray 10 inch diameter cake pan with 2 inch high sides with nonstick spray. Whisk 2 1/2 cups flour, sugar, baking powder, baking soda,and salt in large bowl. Stir buttermilk and 6 tablespoons melted butter into dry ingredients until blended. Transfer dough to lightly floured surface and knead until smooth, adding more flour by teaspoonfuls if dough is too sticky, about 8 turns. Roll dough out on lightly floured surface to 12x10 inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle filling evenly over dough, leaving 1 inch plain border on 1 long side. Press filling gently into dough to adhere. Beginning at long end opposite plain border, roll up dough jelly-roll style. Pinch border of dough to seal. Cut dough crosswise into 8 equal slices. PLace 1 bun in center of prepared cake pan; surround with remaining 7 buns, spacing apart (buns will expand to fill spaces during baking). Brush tops of buns with remaining 2 tablespoons melted butter. Bake buns until golden brown, about 23 minutes ( some filling may come out sides of buns). Cool buns in pan on rack 5 minutes. Drizzle icing over warm buns, then serve warm or at room temperature. >>For mascarpone icing: whisk 1 cup powdered sugar, 2 tablespoons mascarpone cheese (an Italian cream cheese available at many supermarkets or Italian markets) and 2 tablespoons buttermilk in medium bowl until smooth. Hope you enjoy!