Looking for Caramel Cinnamon Pecan Buns, well you have come to the right place.
The most irresistible Caramel Cinnamon Pecan Buns, and to add to it that awesome addition and cinnamon-flavor just have you reach out for more every time. Although it’s sticky, you will love it and lick your fingers to the bone each time as these buns are perfect for any occasion!
- 3 1/2 cups flour
- 1 packet instant yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 1 cup warm milk
- 1/4 cup unsalted butter
- 1 egg
- 3 tablespoons unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1/2 tsp cinnamon powder
- Pinch salt
- 1 cup of chopped pecans
- 1 cup sugar
- 1/4 cup butter
- 1/2 cup cream
- 1/2 tsp vanilla essence
- For the Dough:
Combine 2 1/2 cups of flour
Add yeast, salt, sugar in a bowl and mix until well incorporated
Add warm milk, softened butter and egg and mix until combined
Now proceed to add the rest of the flour and make into a soft dough
Knead for 5 minutes
The dough will be ready when it doesn't stick to your fingers
Place dough in a well-oiled bowl
Cover with plastic and leave in a warm area for 1 hour or until its doubled in size
Then punch lightly and place on a floured surface
Roll out into a rectangle, it should be about 45cm x 25cm
Spread the butter and sprinkle with the cinnamon and sugar mix
Add the pecans (you can use less if you prefer, it's totally up to you, but keep some over for sprinkling over the caramel sauce at the end as decoration)
Roll into a tight log and pinch ends closed
Cut into 12 pieces
Place on a baking sheet
Cover with a cloth for 30 minutes
Bake at 180°C / 375°F for 25 minutes to 30 minutes or until golden brown
Remove from oven
- Caramel sauce
Place sugar in a heavy-based pan over medium heat and stir continuously until sugar becomes lumpy and starts to melt into a nice golden brown color.
Approximately 5 minutes
Once the sugar has melted, add butter and mix until the butter has melted
At this point, gradually add cream and boil for 1 minute
Remove from stove and add the salt and vanilla essence and mix well
Allow the mixture to cool slightly
Using a spoon, pour over buns
Sprinkle with the remaining pecans
Amount Per Serving Calories 445Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 56mgSodium 161mgCarbohydrates 57gFiber 2gSugar 27gProtein 6g
All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.
Do you know what’s the difference between sticky buns and cinnamon rolls?
Boulkas or Cinnamon Buns made for Rosh Hashanah
Some history and background
Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked. Before the dough is placed in the baking-pan, the latter is lined with the “sticky” ingredients, such as brown sugar, honey (or both), as well as nuts and raisins and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping. Commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. The way the buns were baked allows them to more or less be pulled off as individual servings, although it is often a futile effort.
Sticky buns have been consumed since the Middle Ages, at which time cinnamon became more prominent.
Sticky buns also have a Germanic origin and were originally known as “Schnecken“. The Pennsylvania Dutch introduced Schnecken in the United States. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared.
In Venezuela, there is a very similar local version of them called golfeado. The main difference between them is the ground fresh cheese on top that gives the bun a very particular sweet-salty taste.