Description
Butter Pecan Cinnamon Buns are a decadent twist on classic cinnamon rolls featuring a rich buttery dough swirled with a warm cinnamon and spice mixture, packed with crunchy pecans for added texture and flavor. These buns are topped with a luscious pecan caramel glaze, making them the perfect indulgent breakfast or holiday treat.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk
- 4 tablespoons unsalted butter, very soft
- 3 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
Filling Ingredients
- 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 1/2 cups pecan halves
Topping Ingredients
- 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
- 1/2 cup pecans, roughly chopped
- 2 teaspoons vanilla extract
Instructions
- Prepare the Dough: Warm the milk until it is lukewarm, then combine with the yeast and granulated sugar. Let it activate for about 5 minutes until foamy. In a large bowl, mix the flour, salt, and butter, then add the activated yeast mixture and the egg. Knead until a soft dough forms, then cover and let it rise for about 1 hour or until doubled in size.
- Make the Filling: In a small bowl, mix together the light brown sugar, cinnamon, ground ginger, nutmeg, and cloves. Spread the very soft butter evenly over the rolled-out dough and sprinkle the cinnamon sugar mixture on top, followed by the pecan halves. Roll the dough tightly and cut into 12 equal buns.
- Second Rise: Place the cut buns into a greased baking dish, cover, and allow them to rise for another 30-45 minutes until puffy.
- Bake the Buns: Preheat the oven to 350°F (175°C). Bake the cinnamon buns for about 20 minutes, or until golden brown and cooked through.
- Prepare the Topping: While the buns bake, melt the unsalted butter in a saucepan over medium heat. Stir in the dark brown sugar, ground cinnamon, heavy cream, and salt. Bring the mixture to a gentle boil and cook until slightly thickened. Remove from heat and stir in the chopped pecans and vanilla extract.
- Finish and Serve: Once the buns come out of the oven, pour the warm pecan caramel topping generously over them. Let the buns cool slightly so the topping sets, then serve warm.
Notes
- We’re butter pecan fanatics, so it only seems fitting that one of our favorite “splurge” breakfast treats are Butter Pecan Cinnamon Buns! They’re just like classic cinnamon rolls, but with a TONS of crunchy, gooey, chopped pecans on top.
- Perfect for Thanksgiving or Christmas morning!
Nutrition
- Serving Size: 1 bun
- Calories: 410 kcal
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
