Print

Butter Pecan Cinnamon Buns Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

These Butter Pecan Cinnamon Buns are a decadent twist on classic cinnamon rolls, featuring a rich, spiced filling and a luscious butter pecan topping. Soft and fluffy yeast dough is rolled with a fragrant blend of cinnamon, ginger, nutmeg, and cloves, then baked to golden perfection and finished with butter-coated pecans for crunch and sweetness.

Ingredients

Scale

Dough 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

Filling Ingredients

  • 1 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter, very soft

Butter Pecan Topping Ingredients

  • 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

  1. Prepare the Dough: Lightly grease a 9×13-inch baking dish with nonstick baking spray and set aside. In a small saucepan, carefully heat the milk over medium-high heat until it just boils. Remove from heat, add the butter, and stir until melted. Let the mixture cool to between 115 and 120 degrees Fahrenheit.
  2. Mix Dry Ingredients and Egg: In the bowl of a stand mixer fitted with a dough hook, combine 2 and 1/2 cups of the flour, yeast, sugar, and salt using a whisk. Add the egg and whisk to incorporate thoroughly.
  3. Add Liquids and Flour: Gradually pour in the cooled milk and butter mixture while mixing. Switch to the dough hook, turn the mixer on low, and add the remaining flour 1/4 cup at a time, mixing well after each addition and scraping down the bowl as needed.
  4. Knead the Dough: After all the flour is incorporated, increase the mixer speed to medium and beat the dough for 5 minutes. Remove the dough, and on a lightly floured surface, knead gently into a smooth ball about 5 or 6 times.
  5. First Rise: Place the dough ball back into the bowl, tightly cover with plastic wrap, and let it rise in a warm place for 60 minutes or until it doubles in size.
  6. Prepare the Filling: In a medium-sized bowl, mix the brown sugar, cinnamon, ginger, nutmeg, cloves, and softened butter until evenly combined into a thick paste.
  7. Roll and Fill Dough: Once risen, roll the dough into a 16 x 9-inch rectangle. Spread the filling paste over the middle area of the dough, leaving about a 3-inch border on all sides.
  8. Form the Rolls: Tightly roll the dough jelly-roll style, pinching the seam to seal. Using unscented dental floss or a serrated knife, slice the roll into 12 even pieces.
  9. Second Rise: Place the rolls cut side up in the prepared baking dish. Cover tightly with plastic wrap and let rise for 30 minutes. Preheat the oven to 350 degrees Fahrenheit while the rolls rise.
  10. Bake the Rolls: Bake the buns for 18 to 20 minutes until the tops and edges are lightly browned. Remove from oven and allow to cool slightly.
  11. Make Butter Pecan Topping: In a small saucepan over medium heat, melt the butter. Add dark brown sugar and whisk continuously until the sugar dissolves and the mixture bubbles, about 2 minutes.
  12. Finish Topping Mixture: Stir in cinnamon, heavy cream, and salt, whisking to combine. Fold in the pecan halves and chopped pecans until they are fully coated. Remove from heat and stir in vanilla extract.
  13. Serve: Pour the warm butter pecan topping generously over the baked cinnamon buns and serve immediately for the best flavor and texture.

Notes

  • Use unscented dental floss for clean, even slices of the roll without squishing the dough.
  • Make sure the milk mixture is cooled to 115-120°F to activate the yeast without killing it.
  • Softened butter in the filling should be at room temperature for easy spreading and even mixing.
  • Letting the buns cool slightly before topping will keep the pecans from getting soggy but warm enough for the topping to melt slightly.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: cinnamon buns, butter pecan rolls, spiced cinnamon rolls, breakfast pastries, homemade cinnamon rolls

Find it online: https://ricoloranz.com/butter-pecan-cinnamon-buns-recipe/