When these bakes in the oven, a fragrance of cinnamon takes over the kitchen. And it smells absolutely fantastic. These cinnamon buns are easy to make. I have used the same recipe sins 1985. You can switch the pecans for walnuts or hazelnuts if you like.
Cinnamon buns with pecans
20 buns
2 cups whole milk
4 oz butter
1 (.25 ounce) package active dry yeast
1/2 cup granulated sugar
1 tsp ground cardamom
4 cups all purpose flour
1/2 tsp salt
2 tbsp soft butter
2 tbsp white sugar
1 tsp ground cinnamon
1/3 cup chopped pecans
Mix all together, but reserve half the pecan nuts for garnish
1 egg (mixed with a fork)
Melt butter in a saucepan, pour in the milk and warm to about 105 degrees F.
In a large bowl combine the yeast, most of the flour, salt and sugar.
Pour in the milk/butter mixture and beat to a dough. If you do it by hand it will take about 10 min.
In a kitchen aid , about 5 min. The dough should be smooth and elastic.
Cover with plastic or cloth and let sit to rise for 1 hour.
Turn dough out onto a lightly floured table and kneed well. Roll into a large ( about 15x11 inch) rectangle.
Brush on the filling and sprinkle with half the pecans. Roll the dough to a log.
Slice the log into equal size pieces and put on a baking sheet with parcement paper, or into paper muffins cups. Let rise for another 30 minutes. Brush with eggwash and sprinkle the rest of the pecan nuts.
Bake in 435 F oven for 10-12 minutes. Cool on a wire rack.
20 buns
2 cups whole milk
4 oz butter
1 (.25 ounce) package active dry yeast
1/2 cup granulated sugar
1 tsp ground cardamom
4 cups all purpose flour
1/2 tsp salt
2 tbsp soft butter
2 tbsp white sugar
1 tsp ground cinnamon
1/3 cup chopped pecans
Mix all together, but reserve half the pecan nuts for garnish
1 egg (mixed with a fork)
Melt butter in a saucepan, pour in the milk and warm to about 105 degrees F.
In a large bowl combine the yeast, most of the flour, salt and sugar.
Pour in the milk/butter mixture and beat to a dough. If you do it by hand it will take about 10 min.
In a kitchen aid , about 5 min. The dough should be smooth and elastic.
Cover with plastic or cloth and let sit to rise for 1 hour.
Turn dough out onto a lightly floured table and kneed well. Roll into a large ( about 15x11 inch) rectangle.
Brush on the filling and sprinkle with half the pecans. Roll the dough to a log.
Slice the log into equal size pieces and put on a baking sheet with parcement paper, or into paper muffins cups. Let rise for another 30 minutes. Brush with eggwash and sprinkle the rest of the pecan nuts.
Bake in 435 F oven for 10-12 minutes. Cool on a wire rack.
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