Sticky Cinnamon Pecan Buns
This is a cinnamon bun taken to the next level with a crazy sticky caramel sauce and roasted pecans. Please take a look at the notes at the bottom of the page before making these.
Servings: 9 buns
Equipment
- Stand mixer
- Rolling Pin
- Square baking tin
Ingredients
Dough
- 450 g plain flour
- 55 g soft unsalted vegan butter
- 125 g unsweetened soy milk
- 110 g water
- 45 g sugar
- 9 g yeast
- 1 tsp salt
Caramel
- 125 g unsalted vegan butter
- 110 g light brown sugar
- 25 g maple syrup
- 30 g single cream
Other ingredients
- 10 g cinnamon
- 60 g light brown sugar
- 60 g dark brown sugar
- 50 g melted butter
- 150 g roasted pecans
Instructions
- Combine the water, milk, yeast and 1 tsp of sugar to bloom yeast.
- In a stand mixer add the flour, salt and remaining sugar and mix to combine everything.
- Add the yeast mixture and mix on a low speed. You may need to stop and scrap down the edges.
- Once you have a shaggy dough, add the butter in two parts mixing on a low speed in between each addition. Again you may have to stop and scrap down edges until incorporated. Once a rough dough has form turn the speed up to a medium speed and mix until you have a smooth dough. This whole step can take up to 10-14 minutes.
- Place a in lightly oiled bowl, cover with a damp towel and place in a warm place. Allow to double in size (1 to 2 hours).
- Add all the caramel ingredients except the single cream to a pan. Mix on a low heat until everything has combined, and sugar has melted. Do not let mixture bubble as the butter will split.
- Allow to cool for a few minutes before adding single cream. Set aside to cool.
- Once dough has risen place on a lightly flour surface and roll. It needs to be 1/4 inch thick and 20 inches long and 10 inch wide.
- Brush all of the melted butter on the dough and the sprinkle the cinnamon sugar all over.
- From the longest side begin to roll, ensuring it's nice and tight.
- Cut 1/2 inch off the each side of the log and then cut into 9 equal pieces (around 2.25 inches each).
- Pour the caramel into a baking pan then cover in pecans. Place the buns in the tray ensuring they have at least 1/2 inch around each one to expand. Cover with damp towel and allow the buns to rise for an hour or doubled in size.
- Bake at 180c for 30 to 35 minutes.
- Cool for 5 minutes and then flip out of pan.
Notes
Few key points to remember when making this:
- Knead dough till completely smooth
- Ensure butter for the dough is soft not hard or melted
- Caramel should be cooled down before adding to tray which the buns will proof. If caramel is hot the yeast in the buns will die
- The pan you use needs to have enough room for buns to expand.
- If your baking pan has a removable bottom line, it with grease-proof paper
- If the caramel hardens before pouring in pan warm on a very low heat but make sure it’s not hot when adding to the pan.
