Butter Pecan Cinnamon Buns Recipe – American Special
Indulge in this sweet treat featuring Butter Pecan Cinnamon Buns—an irresistible breakfast delight with a richly flavored pecan glaze, soft dough that melts in your mouth, and warm swirls of cinnamon. Thanks to an overnight rise, these buns become extra fluffy and tender. Perfect for feeding a crowd or satisfying your weekend cravings, every bite offers comfort and sweetness laced with that nutty pecan twist.
- Prep Time20 min
- Cook Time20 min
- Perform Time1 hr 30 min
- Total Time2 hr 10 min
For the Dough Ingredients:
- 1 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup pecans, chopped
- For the Butter Pecan Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 cup chopped pecans
Prepare the Dough:
Activate Yeast: In a bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for about 5-10 minutes, until frothy.
Mix Dough Ingredients: In a large bowl, combine the yeast mixture, melted butter, and egg. Gradually add flour and salt, mixing until a soft dough forms.
Knead: Turn the dough onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
Mix Ingredients: In a bowl, mix together the softened butter, brown sugar, cinnamon, and chopped pecans until well combined.
Shape the Buns:
Roll Out Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a 16×12-inch rectangle.
Spread Filling: Evenly spread the cinnamon-pecan mixture over the dough, leaving a small border around the edges.
Roll and Slice: Starting from one long side, tightly roll the dough into a log. Slice the log into 12 even pieces.
Second Rise: Place the sliced buns in a greased baking dish or on a parchment-lined baking sheet, leaving space between them. Cover and let rise for about 30 minutes, or until puffed.
Bake:
Preheat Oven: Preheat your oven to 350°F (175°C).
Bake Buns: Bake for 20-25 minutes, or until the buns are golden brown and cooked through.
Prepare the Glaze:
Cook Glaze: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer and cook, stirring constantly, until the mixture is smooth and slightly thickened, about 3-5 minutes.
Add Pecans: Stir in the chopped pecans.
Finish and Serve:
Glaze Buns: Pour the warm butter pecan glaze over the baked buns while they are still warm.
Cool Slightly: Let the buns cool for a few minutes before serving.
Recipe Notes:
Dough Texture: Aim for a dough that’s slightly tacky but not wet—this ensures the buns rise beautifully without becoming gummy. Adjust flour or liquid if needed.
Baking Temperature: Preheat your oven well so the buns bake evenly. If your oven runs hot, consider using an oven thermometer—buns should bake at around 350°F (175°C) for best results.
Pecan Toast: Toast the pecans lightly before adding them into the filling or glaze to deepen their flavor and add crunch.
Glaze Consistency: The butter-pecan glaze should be pourable but thick enough to coat the buns without running off entirely. Cool slightly for a richer texture.
Make Ahead: You can prepare the dough the night before and refrigerate it, then roll, fill, bake, and glaze in the morning for fresh buns without the early-wake-up stress.
