Description
Indulge in these decadent Butter Pecan Cinnamon Buns, a perfect twist on classic cinnamon rolls with a rich buttery dough, a warm cinnamon-pecan filling, and a gooey, crunchy pecan topping. Ideal for festive breakfasts or special occasions, these buns combine soft, fluffy texture with deep flavors of cinnamon, nutmeg, and vanilla, topped with buttery pecans for that irresistible crunch.
Ingredients
Scale
Dough
- 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
- 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
Topping
- 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 1/2 cups pecan halves
- 1/2 cup pecans, roughly chopped
- 2 teaspoons vanilla extract
Instructions
- Prepare the Dough: Warm the milk until it’s lukewarm and mix it with the rapid rise yeast and 3 tablespoons of granulated sugar. Let it sit for 5-10 minutes until frothy. In a large bowl, combine 3 cups of flour with salt. Add the yeast mixture, softened butter, and egg to the flour and mix until a dough forms. Gradually incorporate the remaining 1/2 cup flour to create a soft, slightly sticky dough.
- Knead and Let Rise: Turn the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Make the Filling: In a small bowl, mix the light brown sugar with ground cinnamon, ground ginger, nutmeg, cloves, and softened butter until you have a spreadable cinnamon-pecan filling.
- Roll Out Dough and Add Filling: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle approximately 15×9 inches. Spread the filling evenly over the dough without reaching the edges.
- Form the Rolls: Starting from the longer side, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal slices approximately 1 to 1.5 inches thick each.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, leaving slight space between them. Cover and let rise again for 30-45 minutes until puffy.
- Prepare Pecan Topping: In a saucepan over medium heat, melt unsalted butter with dark brown sugar, ground cinnamon, heavy cream, salt, and vanilla extract. Stir until smooth and bubbling, then mix in pecan halves and chopped pecans. Remove from heat.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Pour the pecan topping evenly over the risen rolls in the baking dish. Bake for 18-22 minutes, until the buns are golden brown and cooked through.
- Cool and Serve: Allow the buns to cool in the pan for about 10 minutes before serving so the topping can set slightly, ensuring gooey pecan coverage on each bun. Serve warm and enjoy your buttery, cinnamon-spiced delight!
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!
- To store, keep leftovers covered at room temperature and warm slightly before serving.
- For softer pecans, toast them lightly in a dry pan before using.
Nutrition
- Serving Size: 1 bun
- Calories: 390 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
