Pecan Cinnamon Rolls – a soft, chewy, sweet and light bun filled with chopped pecan nuts and cinnamon. Delicious and really easy to make at home, you’ll be making these bakery-perfect in no time.
One of my aims for last year was to continue to expand my bread making skills. Suffice to say that by the time Summer came, I had gotten a bit lazy. Apart from the odd focaccia and pizza base, I hadn’t made bread in quite a while, and then I saw these in a bakery whilst walking around our town centre. Well, how could I not be tempted to try and recreate them at home?!
I’ve only once made anything similar – these Christmas Chelsea Buns – so although I was familiar with the concept of making an enriched dough, I’m by no means an expert. The end result should be a dough that is richer and sweeter than normal bread, softer and more buttery, and lighter from lots of tiny airholes. However complicated that might sound to achieve you really don’t need bread making experience to get these perfect. The main thing is just to knead until your arms hurt. And then knead some more!
The end result is definitely worth the effort – a soft, chewy, ever-so-slightly sticky bun, with layers of sweet cinnamon and chunks of crunchy pecans throughout. Surprisingly not too sweet, but sweet enough to have alongside a strong coffee – Perfect for a mid-morning treat. As you can prove them overnight in the fridge, you can treat yourself to some freshly baked goods for a late breakfast, ideal on a lazy day.
The buns get their classic shine from a little drizzle of sweet, sticky, maple syrup. It just begs to be put with warm spices like cinnamon, and used sparingly, the flavour doesn’t overtake the rest. It just makes for an irresistible bun, where eating them one at a time is certainly not an option!
Makes 16 buns. Takes 45 minutes, plus rising, baking and cooling time.
- 450g strong white bread flour
- 1 tsp salt
- 50g golden caster sugar
- 85g dairy free butter
- 7g dried yeast
- 2 eggs, beaten
- 150ml non dairy milk at room temperature (190ml)
- 125g dairy free butter
- 100g pecans
- 1 tbsp ground cinnamon
- 85g light brown sugar
- 50g pecans
- 50ml maple syrup
- Make the dough – add the flour, salt, sugar and butter to a bowl and rub until it resembles breadcrumbs.
- Add the yeast and eggs to the dough with half the milk. Knead lightly until the liquid is absorbed, then add the remaining milk.
- Knead the dough for about 5 – 7 minutes in an electric mixer, or for about 15 minutes by hand until soft, smooth and elastic.
- Tip into a large, lightly oiled bowl and cover with oiled clingfilm. Leave to prove util doubled in size – roughly 1 hour 30. You could also do this overnight in the fridge.
- Make the filling – melt the butter, and roughly chop the pecans. In a small bowl, mix together the cinnamon and sugar.
- When the dough has risen, tip out onto a lightly floured surface and split into two equal pieces. Roll out each piece to a rectangle roughly 25 x 35cm wide.
- Brush each piece with the melted butter, then sprinkle over the cinnamon sugar, and then finally the pecans. Push the pecans into the dough slightly.
- Roll each sheet into a tight log using the longest side. Pinch together the ends and cut them off.
- Cut each log into 8 pieces – at this point, the unbaked rolls can be frozen for up to 1 month.
- Brush 2 22 x 22cm deep baking trays or brownie tins with butter, and place 8 buns in each tray, evenly spaced apart.
- Cover with lightly oiled clingfilm, and then leave to rise again for about 1 hour.
- Meanwhile, preheat the oven to 170 degrees. When risen, bake for 25 -30 minutes until well risen and golden brown.
- When baked and still warm, brush over the maple syrup, roughly chop the remaining pecans, and scatter on top.
- Serve still warm – if you need to reheat them, place in a low temperature oven for 5 – 7 minutes covered with a piece of damp grease proof paper to stop them drying out.