Sticky Pecan Buns
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Rolled cinnamon buns baked on brown-sugar caramel and pecans, then inverted.
Always check the labels of the products you use.
Method
- 1
Dough. Mix the flour, sugar, yeast and salt, add the milk and eggs and knead 5 min, then work in the soft butter and knead 8 min more until smooth; cover and leave about 1 h until doubled.
- 2
Topping. Melt the butter with the dark brown sugar and syrup, stirring, pour into the tin and scatter with the pecans.
- 3
Roll. Roll the dough to a 45 x 30 cm rectangle, brush with melted butter, sprinkle with the brown sugar and cinnamon and roll up tightly from a long side.
- 4
Cut. Cut into 12 slices and set them cut side down on the pecans; cover and leave 45 min until puffy. Heat the oven to 180 °C (160 °C fan).
- 5
Bake. Bake 25-30 min until deep golden; a bun in the middle should read 88 °C.
- 6
Turn out. Rest 5 min, then invert onto the tray, scraping any topping back over the buns. Cool 10 min; the caramel is very hot.
Storage
Keep covered at room temperature for 1 day; rewarm before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer
- small saucepan
- 23 x 33 cm baking tin
- rolling pin
- sharp knife
- large tray for turning out
- food thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 470 kcal |
| Protein | 7.9 g |
| Carbohydrate | 61.8 g |
| of which sugars | 30.1 g |
| of which free sugars | 28.6 g |
| Fat | 22 g |
| of which saturates | 10 g |
| Fibre | 2.2 g |
| Salt | 0.58 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
