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Pecan Cinnamon Buns with Maple Glaze

Pecan Cinnamon Buns with Maple Glaze
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Soft, tender pecan cinnamon buns swirled with spiced cinnamon and brown sugar, generously studded with roasted pecans, and finished with a luscious maple glaze. Perfect for breakfast, brunch, or dessert, these buns bring warmth, crunch, and natural sweetness in every bite.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • ⅓ cup granulated sugar
  • 1 cup warm milk (about 110°F / 43°C)
  • ⅓ cup unsalted butter, melted
  • 2 large eggs
  • ½ tsp salt

Filling Ingredients

  • ⅓ cup unsalted butter, softened
  • 2 tbsp ground cinnamon
  • ⅓ cup light brown sugar, packed
  • 1 cup chopped pecans, roasted

Maple Glaze Ingredients

  • 1 cup powdered sugar
  • 3–4 tbsp pure maple syrup

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F (43°C). In a small bowl, combine warm milk, active dry yeast, and a pinch of sugar. Let sit 5-10 minutes until frothy. In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add melted butter, eggs, and the yeast mixture. Stir until a sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
  2. Roll Out the Dough and Add Filling: Punch down the risen dough and roll it into a 12 by 18 inch rectangle. Evenly spread softened butter over the dough surface. Mix cinnamon with light brown sugar and sprinkle generously over the buttered dough. Scatter toasted chopped pecans evenly over the filling.
  3. Shape and Let Rise: Starting from the long edge, tightly roll the dough into a log. Cut into 12 even buns using a sharp knife or dental floss for clean cuts. Place buns cut-side up in a greased baking dish, spacing them apart. Cover with a clean towel and let rise for 45 minutes until puffy.
  4. Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes until golden brown and fully cooked. Watch closely in the last 10 minutes to avoid over-browning.
  5. Prepare and Drizzle the Maple Glaze: Whisk powdered sugar and maple syrup together until smooth. Adjust thickness as needed by adding powdered sugar if too runny or maple syrup if too thick. Drizzle glaze generously over warm buns so it soaks in nicely.

Notes

  • Keep dough in a warm, draft-free environment for best rise.
  • Lightly toast pecans in a dry skillet over medium heat for 5 minutes until fragrant.
  • For neat cuts, use dental floss to slice buns without squishing.
  • Don’t skip the second rise for ultra-light, fluffy buns.
  • Apply maple glaze while buns are warm for maximum absorption and shine.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Freeze individually wrapped buns up to 2 months; thaw overnight in fridge before reheating.
  • Reheat in microwave for 20 seconds or oven at 300°F (150°C) for 10 minutes; add extra glaze if desired.

Nutrition

Keywords: pecan cinnamon buns, cinnamon rolls, maple glaze, pecan buns, breakfast pastries, sweet rolls, homemade cinnamon buns

Find it online: https://recipesemilly.com/pecan-cinnamon-buns-with-maple-glaze/