Cinnamon Pecan Buns

February 12, 2012

I found this recipe in a Cooking Light awhile back, and it has been sitting in the back of my mind since then. It’s not a quick-to-pull-together recipe since it rises several times before baking. You will need a total of 2 hours of resting time to pull off this recipe, so plan ahead! The result is plate of sweet, sticky cinnamon rolls with crunchy pecans and caramelized glaze. Yumm!

You will need:

  • 3/4 c  skim milk, warmed (100° to 110°)
  • 1/4 c + 2/3 c sugar, divided
  • 1/2 t salt
  • 1 pkg (2 1/4 t) dry yeast
  • 1/4 c water, warmed (100° to 110°)
  • 1/2 c egg substitute
  • 7 1/2 T margarine, divided and melted and cooled
  • 4 c flour
  • 3/4 c dark brown sugar, packed
  • 2 T hot water
  • 1/2 c finely chopped pecans, toasted
  • 1 T ground cinnamon

Then you will…

  1. In a medium bowl, dissolve the yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
  2. In a large bowl, combine the milk, 1/4 c of sugar and 1/2 t salt.
  3. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons of the melted butter; stir until well combined.
  4. Mix in about 3 3/4 cups of the flour, stirring until smooth.
  5. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding enough of remaining flour to prevent dough from sticking to hands.
  6. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes.
  7. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes.
  8. Punch dough down; cover and let rest 5 minutes.
  9. In a small bowl, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water. Whisk until smooth.
  10. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan.
  11. Sprinkle sugar mixture with pecans and set aside.
  12. In a small bowl, combine 2/3 cup of the sugar and cinnamon to create the filling.
  13. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle.
  14. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border.
  15. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 16 slices.
  16. Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.
  17. Preheat oven to 350 degrees.
  18. Uncover rolls and bake for 20 minutes or until lightly browned.
  19. Let stand 1 minute; carefully invert onto serving platter. Glaze will be very hot!

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