Ingredients: |
Ingredients: For the bun base:
1 recipe of basic sweet dough (previous recipe)
For the pecan cinnamon filling:
1/3 cup dark brown sugar, packed
1 tbsp cinnamon
1 tsp cornstarch
1/2 tsp salt
1/4 cup pure maple syrup
1/2 tsp pure maple extract
1/2 cup chopped toasted pecans
1/4 cup (1/2 stick) unsalted butter, softened
For the bun icing:
1/4 cup (1/2 stick) unsalted butter, softened
2 cup powdered sugar
3-4 tbsp milk
1 tsp vanilla extract
pinch of salt
|
Directions: |
Directions:1. Preheat the oven to 100 degrees (or the lowest setting your oven will do).
2 Once the dough has rested, roll it out on a lightly floured surface until it measures a 16x9 inch rectangle.
3. Prepare the filling by whisking the brown sugar, cinnamon, cornstarch, and salt in a small mixing bowl. Add the maple syrup and vanilla, whisk to combine.
4. Spread the butter over the top of the rolled dough and then cover with the filling. Sprinkle the toasted pecans over top.
5. Tightly roll the dough and cut into 9 portions. I like to use dental floss for this.
6. Place the rolls into a parchment lined 9x9 inch metal baking pan and gently press a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 30-45 minutes or until doubled in size.
7. Remove the rolls from the oven and turn ON your oven to 375 F degrees. Once heated, remove the foil and bake the rolls for 15-20 minutes or until lightly golden brown in colour.
8. Remove from the oven and allow the buns to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls. |
This recipe for Cinnamon Buns is from