Introduction

Butter Pecan Cinnamon Buns are a delightful twist on the classic cinnamon roll, featuring warm spices and rich, buttery pecans. Soft and fragrant, these buns are perfect for a cozy breakfast or an indulgent treat any time of day.

The image shows a close-up top view of a tray full of golden brown cinnamon rolls covered with a shiny, thick caramel glaze. Each cinnamon roll has visible swirls showing soft dough layers with a cinnamon filling inside. The tops of the rolls are heavily sprinkled with whole and halved pecan nuts that add a rich, crunchy texture. The caramel glaze catches the light, making the rolls look glossy and very sticky, pooling slightly between the rolls. The background beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk
4 tablespoons unsalted butter, very soft
3 and 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
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
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 and 1/2 cups pecan halves
1/2 cup pecans, roughly chopped
2 teaspoons vanilla extract

Instructions

Step 1: Lightly grease a 9×13-inch baking dish with nonstick baking spray and set aside.
Step 2: In a small saucepan, heat the milk over medium-high heat until it just begins to boil. Remove from heat, add 4 tablespoons soft butter, and stir until melted. Let cool to between 115°F and 120°F.
Step 3: In the bowl of a stand mixer fitted with a dough hook, whisk together 2 and 1/2 cups flour, yeast, granulated sugar, and salt. Add the egg and slowly pour in the milk and butter mixture, mixing well.
Step 4: Turn mixer on low. Add remaining flour 1/4 cup at a time, mixing well and scraping down the sides as needed. Increase speed to medium and beat for 5 minutes.
Step 5: Remove dough, knead gently on a floured surface into a smooth ball 5 or 6 times. Place back in the bowl, cover tightly with plastic wrap, and let rise for 60 minutes or until doubled.
Step 6: For the filling, mix light brown sugar, cinnamon, ginger, nutmeg, cloves, and 1/2 cup very soft butter in a bowl until thick and paste-like.
Step 7: After the dough rises, roll it into a 16×9-inch rectangle. Spread filling over the middle, leaving a 3-inch border around the edges.
Step 8: Roll the dough tightly jellyroll style and pinch seams to seal. Using dental floss or a serrated knife, cut into 12 equal slices.
Step 9: Place slices cut side up in the prepared pan. Cover with plastic wrap and let rise for 30 minutes while preheating oven to 350°F.
Step 10: Bake buns for 18–20 minutes until lightly browned. Cool for a few minutes before topping with butter pecans.
Step 11: For the butter pecans, melt 1/2 cup butter in a small saucepan over medium heat. Add dark brown sugar and whisk until sugar melts and mixture bubbles, about 2 minutes.
Step 12: Add cinnamon, heavy cream, and salt, whisk to combine. Fold in pecan halves and chopped pecans until fully coated. Remove from heat and stir in vanilla extract.
Step 13: Pour butter pecan mixture over the warm cinnamon buns just before serving.

Tips & Variations

Use dental floss to slice the rolls for neat, even pieces without squishing the dough.
Swap pecans for walnuts or almonds if preferred or for a different texture.
Ensure your milk mixture is not too hot when adding yeast to avoid killing it.
Make the dough and filling a day ahead and refrigerate overnight for enhanced flavor. Let rise before baking.

Storage

Store leftover cinnamon buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled buns wrapped tightly in plastic wrap and foil for up to 2 months. Reheat in a warm oven or microwave until soft and warm.

How to Serve

A close-up of a tray of sticky pecan rolls, each roll having several visible layers of soft golden brown dough spiraled tightly, topped with a thick, shiny caramel glaze that coats the surface and pools slightly underneath; the top layer is covered with whole glossy pecans in rich, deep brown tones, creating a textured contrast. One roll on the edge is slightly pulled out, showing the fluffy inside and sticky filling. The tray is on a white marbled surface, and a decorative silver spatula is under the pulled-out roll. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a mixer?

Yes, you can mix and knead the dough by hand. It will take longer to achieve the right consistency, so knead for about 8–10 minutes until the dough is smooth and elastic.

What can I use instead of heavy cream in the butter pecan topping?

You can substitute half-and-half or whole milk, but be aware the topping will be less rich and slightly thinner in texture.