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!