Pecan Cinnamon Buns

Pecan Cinnamon Buns


851 people made this

Who doesn't love cinnamon buns? These have pecans but walnuts would work as well. They are best straight from the oven when hot.


Serves: 15 

  • Dough
  • 1 teaspoon white sugar
  • 7g active dry yeast
  • 1/2 cup lukewarm water
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 60g butter
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 4 cups plain flour
  • Filling
  • 170g butter
  • 3/4 cup brown sugar
  • 1 cup chopped pecans, divided
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 60g melted butter

Preparation:2hours30min  ›  Cook:30min  ›  Ready in:3hours 

  1. In a small bowl, dissolve 1 teaspoon sugar and yeast in lukewarm water. Let stand until foamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 60g butter and salt, and stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out on to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. While dough is rising, melt 170g butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 23x33cm baking tin. Sprinkle bottom of pan with half the pecans and set aside. Melt remaining butter; set aside. Combine remaining brown sugar, pecans and cinnamon; set aside.
  5. Turn dough out on to a lightly floured surface and roll into an 45x35cm rectangle. Brush with half the melted butter, leaving a 1cm border uncovered. Sprinkle with the cinnamon sugar mixture. Starting at the long edge, tightly roll up, pinching seam to seal. Brush with remaining melted butter. With a serrated knife, cut into 15 pieces. Place, cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 190 degrees C.
  6. Bake for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert on to serving platter. Scrape remaining filling from the pan on to the rolls.

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Reviews (4)


Something else. Im not a fan of pecans so i just left them out... - 21 Sep 2010


Super dooper amazing! We ate four each when they were still warm from the oven! Yum Yum Yum!! - 09 Jan 2011


Time consuming, but well worth the wait, they were delicious!! - 21 Sep 2010

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