Cinnamon Pecan Bourbon Buns (Print)
Pillowy cinnamon buns filled with pecans, topped with bourbon glaze, perfect for a luxurious breakfast treat.
# Ingredients:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Filling
08 - 1/2 cup packed brown sugar
09 - 2 tablespoons ground cinnamon
10 - 1/4 cup unsalted butter, softened
11 - 1 cup chopped and toasted pecans
→ Sticky Pecan Layer
12 - 1/2 cup unsalted butter
13 - 3/4 cup packed brown sugar
14 - 1/4 cup heavy cream
15 - 1/3 cup pecan halves
→ Bourbon Glaze
16 - 1 cup powdered sugar
17 - 2 tablespoons bourbon
18 - 1–2 tablespoons whole milk
19 - Pinch of salt
# Directions:
01 - In a large bowl, combine lukewarm milk, sugar, and yeast. Let stand for 5 minutes until foamy. Incorporate melted butter, eggs, and salt. Gradually add flour until a shaggy dough forms.
02 - Knead the dough for 7–10 minutes by hand or 5 minutes with a mixer until it achieves a smooth and elastic consistency. Transfer the dough to a greased bowl, cover, and allow it to rise in a warm environment for 1 to 1.5 hours, or until doubled in volume.
03 - Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 6–8 minutes until fragrant. Allow to cool completely.
04 - In a small saucepan, melt butter, brown sugar, and cream over medium heat, stirring until smooth. Pour this mixture into a greased 9x13 inch baking dish and scatter pecan halves evenly over the top.
05 - In a small bowl, combine brown sugar and cinnamon until well mixed.
06 - On a floured surface, roll out the risen dough into a 16x12 inch rectangle. Spread softened butter evenly over the dough, followed by the cinnamon-sugar mixture, and then the toasted chopped pecans.
07 - Tightly roll up the dough from the long side, ensuring the seam is pinched to seal. Slice the rolled dough into 12 equal portions.
08 - Arrange the sliced buns, cut side up, over the sticky pecan layer in the baking dish. Cover the dish and allow the buns to rise for 30–40 minutes, until they appear puffy.
09 - Preheat oven to 350°F (175°C). Bake for 28–32 minutes, or until the buns are golden brown and thoroughly cooked.
10 - Allow the buns to cool in the pan for 10 minutes. Carefully invert the contents of the baking dish onto a serving platter, so the sticky pecan layer is exposed on top.
11 - In a bowl, whisk together powdered sugar, bourbon, and 1 tablespoon of milk until the glaze is smooth and pourable. Add more milk, a teaspoon at a time, if a thinner consistency is desired. Drizzle the glaze over the warm buns.
12 - Serve warm and enjoy this decadent treat.
# Expert Tips:
01 -
- Make ahead friendly for stress free entertaining
- Impressive results that taste like they came from a bakery
- Perfect balance of soft dough, crunchy pecans, and gooey caramel
02 -
- These buns freeze beautifully for up to 3 months
- The bourbon flavor mellows during baking leaving just a hint of warmth
- Using room temperature eggs prevents the melted butter from solidifying