Butter Pecan Cinnamon Buns
Deliciously soft and gooey cinnamon buns filled with crunchy pecans, perfect for breakfast or special occasions.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk warm for yeast activation
- 1 package active dry yeast (2 1/4 teaspoons) ensure freshness
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling and Icing Ingredients
- 1 cup chopped pecans
- 1/2 cup powdered sugar (for icing)
- 1 tablespoon milk (for icing)
Instructions
Preparation
- In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.
- In a large bowl, mix the softened butter, brown sugar, granulated sugar, egg, and vanilla extract until combined.
- Add in the foamy yeast mixture from the first step.
- Gradually add flour, cinnamon, and salt to the wet mixture until a dough forms.
- Knead the dough for about 5 minutes until it feels smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise for about 1 hour.
- Preheat the oven to 350°F (175°C).
Filling and Baking
- Once the dough has risen, roll it out into a rectangle shape.
- Spread some softened butter over the dough, then sprinkle brown sugar, cinnamon, and chopped pecans evenly across the top.
- Carefully roll the dough tightly starting from one end to form a log.
- Cut the rolled dough into individual buns.
- Place the buns in a greased baking dish, cover them again, and let them rise for another 30 minutes.
- Bake in the preheated oven for 25-30 minutes until they are golden brown on top.
Icing
- While the buns are cooling, mix powdered sugar and a tablespoon of milk until smooth.
- Drizzle the icing over the warm buns before serving.
Notes
Store at room temperature in an airtight container for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat before serving for best taste.