Gooey Pecan-Topped Cinnamon Buns
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Gooey Pecan-Topped Cinnamon BunsThese cinnamon buns are an irresistible combination of feathery light dough, gooey caramelized coating, crunchy pecans and lots of cinnamon. Delicious and popular with guests, this is one recipe you will always want on hand.based on2 ratings. 1 user reviews.
Gooey Pecan-Topped Cinnamon Buns
Photography by Yvonne Duivenvoorden
This recipe makes 15 buns servings
Nutritional Info |
|
|---|---|
| Pper bun: about | - |
| cal | 420420 cal |
| pro | 6 g6g pro |
| total fat | 22 g22g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 52 g52g carb |
| fibre | 2 g2g fibre |
| chol | 71 mg71mg chol |
| sodium | 330 mg330mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1717 iron |
| vit A | 1616 vit A |
| folate | 2525 folate |
These cinnamon buns are an irresistible combination of feathery light dough, gooey caramelized coating, crunchy pecans and lots of cinnamon. Delicious and popular with guests, this is one recipe you will always want on hand.
Ingredients
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/2 cup warm water 1/2 cup warm water
- 1 pkg active dry yeast , (or 1 tbsp)1 pkg active dry yeast, (or 1 tbsp)
- 1/2 cup milk 1/2 cup milk
- 1/4 cup butter 1/4 cup butter
- 1 tsp salt 1 tsp salt
- 2 eggs , beaten2 eggs, beaten
- 4 cups all-purpose flour , (approx)4 cups all-purpose flour, (approx)
- Filling:
- 1-1/2 cups packed brown sugar 1-1/2 cups packed brown sugar
- 1 cup butter 1 cup butter
- 1 cup coarsely chopped pecans 1 cup coarsely chopped pecans
- 1 tbsp cinnamon 1 tbsp cinnamon
Preparation
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs.
With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour.
Bake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.
Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs.
With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour.
Bake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.
Source : Canadian Living Holiday Favourities 2011
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