Pecan Cinnamon Buns Recipe

20m
Prep Time

25m
Cook Time

45m
Ready In

Recipe: #28937

January 18, 2018

Categories: Breads, Breakfast, Pecan, Brunch, Easter, Mothers Day, Oven Bake, No Eggs Vegetarian, Yeast Rolls, Flour, Kosher Dairy, more

recipe by:
ellie

"Recipe source: Cooking Light (January 2005)"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (168.5 g)
Calories 582.5
Total Fat - 23 g
Saturated Fat - 11.9 g
Cholesterol - 47.6 mg
Sodium - 528.9 mg
Total Carbohydrate - 89.4 g
Dietary Fiber - 1.9 g
Sugars - 56.8 g
Protein - 7.5 g
Calcium - 155.6 mg
Iron - 0.9 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

To make the filling: in a bowl combine first six ingredients (all except for butter) and then stir in the melted butter. Filling will be dry and crumbly.

Step 2

To make the dough: preheat oven to 425 degrees F. Spray a 10 inch diameter cake pan with 2 inch high sides with nonstick spray.

Step 3

In a large bowl whisk together the dry ingredients (flour -salt). Stir in buttermilk and 6 tablespoons melted butter. Transfer dough to a lightly floured board and knead until smooth, adding more flour by teaspoonfuls if dough is too sticky -- 8 turns.

Step 4

Roll dough out on the board to a 12 x 10 inch rectangle. Brush with 1 tablespoon melted butter, leaving 1 inch border on 1 long side. Press filling gently into dough to adhere. Beginning at long end and opposite plain border, rollup dough jelly-roll style. Pinch border of dough to seal. Cut dough crosswise into 8 equal pieces.

Step 5

Place one bun in center of prepared cake pan and surround with remaining 7 buns, spacing apart as buns will expand during baking. Brush tops of buns with remaining 2 tablespoons butter. Bake until golden brown (25 minutes). Cool buns on rack for 5 minutes and then drizzle with icing over warm buns.