About this recipe:These buns are sooo good hot from the oven when they're gooey and warm.
1 teaspoon caster sugar
1 (7g) sachet dried active baking yeast
125ml warm water (45 degrees C)
4 tablespoons caster sugar
1 teaspoon salt
2 eggs, beaten
500g plain flour
100g dark brown soft sugar
120g chopped pecans, divided
100g dark brown soft sugar
1 tablespoon ground cinnamon
60g butter, melted
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Method Prep:2hr30min › Cook:30min › Ready in:3hr
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 4 tablespoons sugar, 60g butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 200g flour; stir well to combine. Stir in the remaining flour, 70g at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 170g butter in a small saucepan over medium heat. Stir in 100g brown sugar, whisking until smooth. Pour into greased 22x33cm (9x13 in) baking tin. Sprinkle bottom of tin with 1/2 of the pecans; set aside. Melt remaining butter; set aside. Combine remaining 100g brown sugar, pecans and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into a 45x35cm (18x14 in) rectangle. Brush with 1/2 of the melted butter, leaving 2cm border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining melted butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared tin. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat the oven to 190 C / Gas mark 5.
Bake in the preheated oven for 25 to 30 minutes, until golden brown. Let cool in tin for 3 minutes, then invert onto serving platter. Scrape remaining filling from the tin onto the buns.
I have just cooked these cinnamon buns and they are delicious! So light and fluffy! Quite a few steps, but very easy to make, even the first time round. I realised that I did not have any brown sugar, so I used caster sugar and a tablespoon of treacle - brilliant! Will definitely be making these a few more times! - 29 Mar 2011