Pecan Cinnamon Buns Recipes

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CINNAMON PECAN STICKY BUNS



Cinnamon Pecan Sticky Buns image

These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 12

2 packages active dry yeast, 1 tablespoon plus 1 teaspoon
1 cup plus 2 tablespoons warm milk, about 110 degrees
6 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons salt
4 large eggs
1 pound (4 sticks) unsalted butter, room temperature, cut in pieces, plus more for the pan
3 1/3 cups pecan halves
2 1/4 cups light corn syrup
1 1/4 cups packed dark-brown sugar
1/2 cup plus 3 tablespoons sour cream
1 tablespoon ground cinnamon

Steps:

  • In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.
  • Increase the speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
  • Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside.
  • Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
  • Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.
  • Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.

CINNAMON PECAN ROLLS



Cinnamon Pecan Rolls image

I adopted this from the recipezaar account. I HAVE made this recipe, though! They are absolutely delicious! Give this one a try!

Provided by Courtly

Categories     Yeast Breads

Time 2h

Yield 12 rolls

Number Of Ingredients 15

1/2 cup whole milk
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
2 tablespoons active dry yeast
1/2 cup warm water (110 degrees)
2 large eggs, lightly beaten
4 -5 cups unbleached all-purpose white flour
1/2 cup unsalted butter, melted
1 cup brown sugar
1 tablespoon cinnamon
2 cups chopped pecans or 2 cups walnuts
4 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 1/2 tablespoons fresh lemon juice

Steps:

  • In a small saucepan, scald the milk.
  • Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
  • Cool to lukewarm.
  • In the bowl of an electric mixer, dissolve yeast in warm water.
  • Let sit for 5 minutes until yeast is bubbly.
  • Add milk mixture to yeast and stir to mix.
  • With a whisk, beat in eggs.
  • Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
  • Add enough flour to make a soft dough.
  • Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
  • Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
  • Punch down.
  • Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
  • Roll dough into a rectangle about 15x22 inches.
  • In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
  • Sprinkle cinnamon evenly over the sugar and butter.
  • Top with a layer of nuts.
  • Roll dough up lenghthwise to make a log and pinch edge to seal.
  • Slice dough evenly into 12 pieces.
  • Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
  • Bake rolls until lightly browned on top- about 30 minutes.
  • Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
  • Using a spatula, smear the icing on top of the warm rolls.

PECAN CINNAMON ROLLS



Pecan Cinnamon Rolls image

Provided by Kelsey Nixon

Time 1h35m

Yield 10 sweet rolls

Number Of Ingredients 18

1/2 recipe Rapid Rolls, recipe follows
4 tablespoons unsalted butter, softened
3/4 cup chopped pecans
6 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 cup powdered (confectioners') sugar
1/2 cup (4 ounces) cream cheese
4 tablespoons unsalted butter, softened
1 teaspoon vanilla
4 tablespoons milk
Melted butter, for brushing
3 (.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

Steps:

  • After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
  • Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
  • Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking
  • Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
  • To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
  • To make Rapid Rolls:
  • Preheat the oven to 400 degrees F.
  • In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
  • On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
  • Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
  • Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
  • Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

CINNAMON-NUT BUNS



Cinnamon-Nut Buns image

An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet spice for the cinnamon.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 2h25m

Yield Makes 24

Number Of Ingredients 11

Dinner Rolls, prepared through step 2
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup packed dark-brown sugar
2/3 cup walnuts or pecans
1/2 cup semisweet chocolate chips
1/2 teaspoon ground cinnamon
Salt
All-purpose flour, for work surface
1 cup packed dark-brown sugar
6 tablespoons unsalted butter
2 tablespoons water

Steps:

  • Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.
  • Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep out. Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.
  • Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.
  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.
  • Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.

Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 1 g, Protein 6 g

OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup 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 onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With 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 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

PECAN STICKY BUNS



Pecan Sticky Buns image

Yummy! Everyone's favorite - gooey, sticky, and rich.

Provided by Stefanie Sellars

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 15

4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2 eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g

CARAMEL-PECAN CINNAMON ROLLS



Caramel-Pecan Cinnamon Rolls image

These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 15 servings.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

CINNAMON PECAN STICKY BUNS



Cinnamon pecan sticky buns image

Enjoy a lazy Sunday morning with this indulgent brunch recipe

Provided by Emma Lewis

Categories     Breakfast, Brunch

Time 1h

Number Of Ingredients 14

450g strong white flour
50g caster sugar
85g butter , cut into small pieces
7g sachet dried yeast
2 eggs , beaten
150ml full-fat milk
vegetable oil , for greasing
2 tsp ground cinnamon
85g light brown sugar
100g pecan
125g melted butter , plus extra
125ml maple syrup
50g light brown sugar
100g pecan , roughly chopped

Steps:

  • Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
  • Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
  • Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
  • Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
  • Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.

Nutrition Facts : Calories 731 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium

CARAMEL-PECAN STICKY ROLLS



Caramel-Pecan Sticky Rolls image

Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 15

Number Of Ingredients 15

3 1/2 to 4 cups all-purpose or bread flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
1 cup very warm milk (120°F to 130°F)
1/4 cup butter, softened
1 egg
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup light corn syrup
1 cup pecan halves, if desired
1/2 cup chopped pecans or raisins, if desired
1/4 cup granulated sugar or packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened

Steps:

  • In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
  • In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
  • Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
  • Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
  • Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg

CARAMEL-PECAN STICKY BUNS



Caramel-Pecan Sticky Buns image

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. -Judy Powell, Star, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.

BREAD MACHINE CINNAMON-PECAN BUNS



Bread Machine Cinnamon-Pecan Buns image

This recipe was shared by a "chef" on another web site. A real family pleaser made much easier with the bread machine. The prep time below includes bread machine and rising time. With all those wonderful pecans, this has to be a Southern U.S. recipe.

Provided by PanNan

Categories     Yeast Breads

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/4 cups water
1/4 cup sugar
3 tablespoons skim milk powder
1 1/4 teaspoons salt
1 egg, beaten
4 1/4 cups flour
2 tablespoons butter
1 1/4 teaspoons yeast
1/4 cup butter
2/3 cup brown sugar, packed
3 tablespoons water
3/4 cup pecan halves
3 tablespoons melted butter
2/3 cup brown sugar, packed
1 tablespoon ground cinnamon
3/4 cup chopped pecans

Steps:

  • Measure first 8 ingredients into bread machine (refer to your bread machine instructions for the proper order- my machine would require the order listed here).
  • Select the dough cycle.
  • Meanwhile, prepare syrup.
  • Boil together butter, water and brown sugar for 1 minute.
  • Immediately, pour into a 9 X 13 pan; tilt pan to cover bottom evenly.
  • Arrange pecans, flat side up on syrup.
  • When cycle is complete, remove dough from machine to a lightly floured surface.
  • If necessary, knead in enough flour to make dough easy to handle.
  • Roll dough into a 12 X 18 inch rectangle.
  • Brush with melted butter.
  • Sprinkle evenly with a mixture of brown sugar and ground cinnamon.
  • Sprinkle chopped pecans on top.
  • Starting at large side, roll up jelly-roll fashion.
  • Pinch edge to seal.
  • Cut roll into 12 equal pieces.
  • Place over syrup.
  • Cover and let rise 30 minutes or until double in volume.
  • Remove cover.
  • Bake at 375 for 35 minutes.
  • Loosen edges and invert onto serving tray.

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From awickedwhisk.com


CARAMEL PECAN CINNAMON ROLLS RECIPE - DINNER, THEN DESSERT
2021-03-24 Cinnamon Roll Dough. In a small saucepan heat the milk and butter to 110 degrees (warm to touch). Into your stand mixer add the yeast and milk and whisk and let sit for one minute. Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
From dinnerthendessert.com


PECAN STICKY BUNS - OLGA'S FLAVOR FACTORY
2021-12-02 Use butter or oil to grease a 13 X 9 inch baking dish, then whisk the heavy cream and brown sugar until combined, pour into the baking dish and then sprinkle with chopped pecans. Nestle the sticky buns in the baking dish on top of the nuts. Cover and set aside to rise until double, 40-60 minutes.
From olgasflavorfactory.com


BIG FAT PECAN STICKY BUNS - MODERN CRUMB
2021-05-29 Pour the caramel sauce into the pan and sprinkle with pecans. Place the sticky buns in the caramel pecan sauce. Cover the baking pan and let it rise in a warm place in your kitchen, 30 minutes or more. Preheat oven to 350. Place …
From moderncrumb.com


EASY CARAMEL PECAN STICKY BUNS RECIPE - MASHED
2021-07-14 Use string or unflavored dental floss to cut the rolls and place them on top of the brown sugar and pecan mixture. Bake for 30 minutes or until golden brown on top and syrup is rapidly bubbling. Let cool in pan at least 5 minutes, but no longer than 20, then flip onto a serving tray. Serve immediately.
From mashed.com


CINNAMON PECAN BUNS - A CLASSIC TWIST
Ingredients For the rolls. 1 cup warm milk ; ½ cup unsalted butter, softened ; ½ cup granulated sugar ; 2 ½ teaspoons instant yeast ; 2 large eggs ; 4 ½ cups all-purpose flour + …
From aclassictwist.com


BOURBON PECAN CINNAMON ROLLS - SPICY SOUTHERN KITCHEN
2021-11-19 How To Make Bourbon Pecan Cinnamon Rolls. Mix together the dough. Combine the hot roll mix, 2 tablespoons softened butter, an egg, and a cup of hot water. Knead for 5 minutes and then let rest for 5 minutes. Make the bourbon-pecan mixture. Melt 1/2 cup of butter in a saucepan and add the brown sugar and corn syrup.
From spicysouthernkitchen.com


CINNAMON-PECAN BUNS RECIPE - RACHEL SOSZYNSKI | FOOD & WINE
Step 1. Preheat the oven to 350°. Brush the bottom and side of a 10-inch springform pan with half of the melted butter. Advertisement. Step 2. In a food processor, combine the pecans with the ...
From foodandwine.com


PECAN CINNAMON BUNS - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


AMY ROSEN'S PERFECT PECAN BUNS | EAT NORTH
2019-09-08 While the dough is rising, make the topping. Grease a 9 × 13-inch baking pan with a bit of butter. Melt ¾ cup butter in a small saucepan over medium heat. Stir in the brown sugar and cinnamon, whisking until smooth. Pour into the greased baking pan. Sprinkle the bottom of the pan with chopped pecans and a pinch of salt.
From eatnorth.com


PECAN CINNAMON BUNS RECIPE - A WARM, SWEET AND STICKY TREAT
2020-06-26 Combine the butter, brown sugar, half and half, and maple syrup in a medium-sized sauce pan over medium heat. Bring to a boil and allow to boil for about 3 minutes, stirring often. Remove from heat and pour into the bottom of a greased 9×13 pan. Sprinkle pecans over the …
From allaboutanika.com


CARAMEL PECAN STICKY BUNS RECIPE - PILLSBURY.COM
2016-09-02 Heat oven to 350°F. In ungreased 9-inch square pan, mix brown sugar and melted butter. Sprinkle with pecans. 2. Separate dough into 5 rolls; set icing aside. Place rolls on top of pecan-butter mixture in pan. 3. Bake 20 to 25 minutes or until golden brown. Cool 1 minute.
From pillsbury.com


BEST PECAN STICKY BUNS RECIPE - BY SUGAR AND SOUL
2020-10-22 Pour the mixture into a greased 9×13-inch baking dish. Turn the dough out into a lightly floured surface and gently roll it out with a rolling pin into a rectangle about 12×14-inches in size. Brush the dough with melted butter and sprinkle with cinnamon, nutmeg, and brown sugar. Roll the dough up tightly to form a log.
From sugarandsoul.co


BEST CARAMEL PECAN CINNAMON ROLLS
2022-05-12 24310 Sencenac-Puy-de-Fourches Téléphone 06 84 19 83 55 Mail [email protected]
From sarl-duverneuil-eric.fr


CINNAMON BUNS | RICARDO
Cover with a clean damp cloth or plastic wrap. Let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in volume. In a bowl, combine the brown sugar and the cinnamon. Butter a 13 x 9-inch (33 x 23 cm) baking dish. On a generously floured work surface, roll out the dough to form a 20 x 12-inch (50 x 30 cm) rectangle.
From ricardocuisine.com


PECAN CARAMEL BUNS | RICARDO
Preheat the oven to 180 °C (350 °F). Bake in the middle of the oven for about 25 minutes or until the buns are golden brown. Caramel Glaze. In a saucepan, heat the butter, corn syrup, brown sugar and water. Right out of the oven, scatter the pecans over the buns. Pour the hot caramel over the buns and spread with a brush, if necessary. Let ...
From ricardocuisine.com


CINNAMON PECAN BUNS - NINJA TEST KITCHEN
Select PROOF, set the temperature to 80°F,and set the time to 40 minutes. Press START/STOP to begin the first rise. Step 7. While the dough is proofing, make the filling. Combine 5 tablespoons of butter, 3/4 cup of brown sugar, the cinnamon, and the remaining 1/2 teaspoon of salt in a small bowl and stir well. Set aside.
From ninjatestkitchen.com


CARAMEL PECAN CINNAMON ROLLS!! HOMEMADE STICKY BUNS RECIPE
Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded wit...
From youtube.com


{OVERNIGHT} CARAMEL PECAN CINNAMON ROLLS - MOM ON TIMEOUT
2018-09-27 Approximately 1 hour. Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter. Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches. Spread on the melted butter and sprinkle the sugar and cinnamon mixture.
From momontimeout.com


PERFECT PECAN BUNS TOPPED AND FILLED WITH CINNAMON AND BROWN
Set aside. To make the filling, combine the brown sugar, chopped pecans and cinnamon in a bowl. Set aside. When the dough is ready, punch it down and roll it out on a floured surface into a 30 x 45 centimeter rectangle. Spread the softened butter over the dough with an offset spatula, leaving a two centimeter border along the sides.
From more.ctv.ca


CARAMEL PECAN BUNS RECIPE - PILLSBURY.COM
2010-03-11 1. Bake cinnamon rolls as directed on package. 2. To caramelize pecans, melt butter in 10-inch skillet over medium heat; add pecans. Cook, stirring constantly, 1 minute or until butter just starts to brown. Pecans can burn easily, so don't walk away from the stove. Add brown sugar and water. Cook, stirring constantly, until the brown sugar ...
From pillsbury.com


STICKY PECAN CINNAMON BUNS - SOUTHERN BITE
2011-09-26 1 cup coarsely chopped pecans; 2 – 17.5 oz cans of cinnamon rolls (5 per can – I used Pillsbury Grands Flaky Supreme and would recommend using these exact ones for the best results.) Directions. Combine melted butter, brown sugar, and corn syrup. Spread into the bottom of a metal or glass 9X13 baking pan. Sprinkle with pecans. Open cinnamon rolls and …
From southernbite.com


CINNAMON PEAR AND PECAN STICKY BUNS
On a lightly floured surface, roll the dough pieces out into two 10 by 20-inch rectangles. Combine the brown sugar and cinnamon in a small bowl and set aside. In another bowl, stir together the pears, pecans, cranberries and bread crumbs. Sprinkle the surface of both rectangles with 1-1/2 cups cinnamon sugar, followed by 5 cups of pear filling ...
From eatcannedpears.com


HEALTHY SLOW COOKER STICKY PECAN BUNS - AMY'S HEALTHY BAKING
2014-10-19 Reheat individual buns in the microwave for 12-18 seconds. Lightly coat the inside of a 5-quart slow cooker with nonstick cooking spray. If any lands on the rim where the lid rests, wipe clean with a paper towel. To prepare the dough, combine the milk, maple syrup, butter, and vanilla in a microwave-safe bowl.
From amyshealthybaking.com


PECAN STICKY BUNS - JUST A TASTE
2022-03-19 Preheat the oven to 350°F. Bake the sticky buns for 20 to 25 minutes until golden brown. Remove them from the oven and let them cool in the pan for 5 minutes. Place a serving platter atop the baking pan then carefully invert the pan to release the sticky buns onto the platter. (Scrape any leftover pecan topping from the pan onto the buns.)
From justataste.com


PECAN HONEY BUNS - NO YEAST! - COOK THIS AGAIN MOM
2021-11-30 Roll dough in o a rectangle about 10 x 15 inches. Mix together the brown sugar, cinnamon, orange rind, melted butter, and honey. Spread half of the honey mixture onto the dough and sprinkle with ⅓ cup of the chopped pecans. Roll up the dough like you are making cinnamon rolls and slice it into 12 equal pieces.
From cookthisagainmom.com


GOOEY PECAN-TOPPED CINNAMON BUNS | CANADIAN LIVING
2011-11-02 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- …
From canadianliving.com


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