Cinnamon Pecan Buns
Cinnamon Pecan Buns
Ingredients
For the DOUGH:
6 tbsp (3ounces, 85g) salted butter melted
2/3 c (160ml) milk
4 tbsp granulated sugar
1 3/4 tsp active dry yeast
1 large egg
2 1/2 c (320g) flour
For the TOPPING:
6 tbsp (3 ounces, 85g) salted butter
1/4 c (45g) brown sugar
1/4 c (60ml) maple syrup or honey
For the FILLING:
1/4 c (45g) brown sugar
3 tbsp Epicure Cinnamon
4 tbsp (1 1/2 ounces, 42g) melted salted butter
1 c (140g) pecans, lightly toasted and chopped
DIRECTIONS
In a small bowl, dissolve 1 teaspoon sugar and yeast in 1/3c of warm milk. Let stand until creamy, about 10 minutes.
Mix sugar, milk and egg in separate bowl.
In a large bowl, combine yeast mixture and milk mixture. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let rise in a warm place until doubled, about 1 to 1 ½ hours.
Lightly butter 8-inch (20cm) square cake pan.
Heat butter, sugar, maple syrup or honey in a small saucepan until the mixture comes to a boil. Remove from heat.
Pour the maple caramel into the prepared cake pan.
To make the filling, mix melted butter, brown sugar, cinnamon and pecans in a small bowl.
When the dough has risen, knead the dough on a lightly floured countertop and roll it into a 10-inch (25cm) square.
Spread the filling mix. Roll up the dough, cut into 9 slices.
Place them in the pan with the cut side up.
Cover with kitchen towel and let rise until almost doubled, about 1 hour. Preheat the oven to 375F (190C)
Bake until the center roll is lightly browned on top and it doesn’t feel soft when you press it with your finger, 25 to 30 minutes. Remove the buns from the oven. Let them cool, then invert the sticky buns out onto a cooling rack or serving platter.
