pecan caramel cinnamon buns

How to make pecan caramel cinnamon buns recipe - Sweet, sticky, and oozing with homemade caramel, these cinnamon buns are perfect for a sumptuous weekend brunch.

MAKES 9

PREP TIME 40 mins, plus rising, COOK TIME 30 mins

Ingredients:
2 1⁄4 tsp (7g) sachet active dried yeast
1⁄2 cup sugar
1⁄2 cup whole milk
1 stick (8 tbsps) butter
pinch of salt
1 egg
3 1⁄2 cups all-purpose flour, plus extra for dusting
vegetable oil, for greasing

For the caramel sauce:
1 cup light brown sugar
1 stick (8 tbsps) butter, cut into cubes
1 tsp vanilla extract
1⁄2 cup heavy cream

For the filling:
1 stick (8 tbsps) butter
1⁄4 cup light brown sugar
1 tbsp ground cinnamon
1 cup chopped pecans

For the icing:
1 cup confectioners’ sugar
1 tbsp whole milk

Method:
1 Dissolve the yeast in 1⁄4 cup warm water with a pinch of sugar. Set aside for 5–7 minutes, or until it begins to bubble. In a saucepan, heat the milk and butter over low heat until the butter has melted. Remove immediately from the heat. In a medium bowl, mix the yeast mixture, the remaining sugar, salt, egg, the melted butter mixture, and half the flour. Stir to incorporate, then add the remaining flour, until the mixture comes together to form a dough.

2 Knead the dough for 5 minutes, adding flour as necessary so that the dough is not sticky. Put it in an oiled bowl, cover with plastic wrap, and keep in a warm place for 1 hour until well risen.

3 Meanwhile, make the caramel sauce. In a heavy-based frying pan, melt the sugar, stirring constantly with a whisk. The sugar will clump, but continue to stir. Once the sugar has melted and reached a dark brown color, add the butter. Continue to stir as the butter melts and incorporates. Add the vanilla extract and cream, and continue stirring until the boiling has stopped. Remove from the heat and let it cool.

4 Preheat the oven to 350ºF (180ºC). Place the dough onto a floured surface and roll it out to a thickness of 1⁄2in (1cm). To make the filling, melt the butter and mix with the sugar, cinnamon, and pecans. Spread the filling evenly over the dough. Roll the dough up to form a tight spiral.

5 Pour the caramel sauce into a 9 x 9in (23 x 23cm) baking pan. Cut the dough roll into 9 equal slices and press into the caramel sauce. Bake for 25–30 minutes, or until the buns are golden brown and the caramel is bubbling. The center of the buns should remain slightly gooey and undercooked. Whisk together the confectioners’ sugar and milk and pour the icing over the hot buns. Serve hot.

pecan caramel cinnamon buns