Cinnamon & Pecan Buns
So, this is one to make if you have a little time and patience.
(If you want one right now, you’re going to have to make a trip to the local Cinnabon!)
Cinnamon and Pecan Buns
Recipe adapted from jocooks.com
640g flour (all purpose or cake flour)
1 packet / 10g instant dry yeast (check the expiry date!)
120g caster sugar
1 tsp salt
80g butter softened
250ml warm milk (not too hot – that will kill the yeast)
2 large eggs, lightly beaten
Sift the dry ingredients into the bowl of a mixer. Attach a dough hook.
Add the butter, milk and eggs.
Use the dough hook to mix until a soft dough is formed.
Place the dough in a large greased bowl, cover with cling wrap or a damp towel and leave in a warm spot* to rise for an hour (It should double in size.)
*Use your oven: warm it to 50’C, then switch off the heat.
In the meantime make the filling:
80g butter, softened
200g brown sugar
3 tbs ground cinnamon
120g finely chopped pecan nuts
Once the dough has doubled in size, roll it out into a large rectangle (mine covered a 50x40cm silicone mat); spread the butter (from the filling list) over the surface of the dough.
Sprinkle the cinnamon, sugar and pecans evenly over the surface.
Working from a long edge, roll the dough up into a long sausage, then slice along the length into rounds.
Place them, spiral sides up, in a large greased baking pan.
The biggest challenge is to resist having a second … or third…