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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.