Pecan-Cinnamon Buns
Warm, gooey pecan-cinnamon buns with a rich brown sugar glaze, perfect for breakfast or brunch, offering sweet, nutty flavors and soft, fluffy texture that appeals to all.
Ingredients
Instructions
- Mix 2 packages of yeast in 1 cup warm water with 1 teaspoon sugar and let sit for 5 minutes.
- In a large mixing bowl, combine bread flour, sugar, and salt.
- Add shortening and egg to the flour mixture.
- Pour the yeast mixture and 1 cup milk into the flour mixture and mix well.
- Knead the dough and let it rise for one hour.
- Knead the dough down and cover it for a second hour.
- Divide the dough into 3 equal pieces.
- Roll out each piece into an approximately 18-inch long and 9-inch wide rectangle.
- Spread margarine over the rolled-out dough.
- Sprinkle generously with cinnamon and brown sugar.
- Roll the dough longwise into a log and cut into 1-inch slices.
- Bake the slices in a preheated oven at 350°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening in the dough. If you don't have Karo syrup, honey or maple syrup can work as substitutes. Make sure the water is warm but not hot to ensure the yeast activates properly. Adding a pinch of nutmeg along with the cinnamon can enhance the flavor profile, reminiscent of the spices in Granny'S Spice Cookies.
Serving Suggestions
Serve these pecan-cinnamon buns warm, drizzled with a simple icing made from powdered sugar and milk for extra sweetness. They pair beautifully with a hot cup of coffee or tea, making them a perfect breakfast treat or afternoon snack. For a delightful brunch, consider serving them alongside a fresh fruit salad or a side of Homemade Rice-A-Roni.
Storage & Reheating
Store leftover pecan-cinnamon buns in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, simply warm them in a 350°F oven for about 10 minutes or microwave them for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Cinnamon Buns contains roughly 922 calories, with 20g protein, 145g carbohydrates, and 29g fat. It is an excellent source of iron (45% of the Daily Value) and protein (41% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 776mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these buns ahead of time?
Yes, you can prepare the dough and let it rise the night before. After kneading, refrigerate the dough overnight. In the morning, allow it to come to room temperature before rolling it out and continuing with the recipe. This method can enhance the flavor and make your morning easier.
What can I use instead of pecans?
If you have nut allergies or prefer a different flavor, walnuts or almonds can be used as substitutes in this recipe. For a nut-free version, you can omit the nuts entirely or use pumpkin seeds for added crunch and nutrition.
How do I know when the buns are done baking?
The pecan-cinnamon buns should be golden brown on top and should spring back when lightly pressed. An internal temperature of 190°F indicates they are fully baked. If you have a toothpick, you can also insert it into the center of a bun; it should come out clean if they are done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).