Maple Pecan Cinnamon Buns
Cinnamon Buns are a classic teatime accompaniment whether it’s morning or afternoon. We have made these buns extra...
Cinnamon Buns are a classic teatime accompaniment whether it’s morning or afternoon. We have made these buns extra special with the addition of tea-soaked sultanas, and a crunchy, caramelised filling of pecans, brown sugar and maple syrup. This recipe requires some patience making the dough and resting the buns, but it is certainly worth the effort once you are enjoying a warm cinnamon bun fresh from the oven with your favourite cup of tea.
- 2 Nerada Black Tea Bags
- 1 cup sultanas
- 220ml milk
- 21/2 tablespoons caster sugar
- 7g sachet (2 teaspoons) dried instant yeast
- 450g bread flour, plus extra to dust
- 250g unsalted butter, chilled
- 2 eggs, lightly beaten
- 1 tbs ground cinnamon
- 3/4 firmly packed cup (185g) brown sugar
- 3 cups (420g) pecans
- 1/2 cup (125ml) maple syrup
- 1 cup (150g) pure icing sugar
- Brew teabags in 400ml water and soak sultanas in the tea for 10 minutes. Drain.
- Combine 160ml milk and caster sugar in a saucepan over low heat to warm slightly, then remove from heat. Transfer mixture to a small bowl, add yeast, stir to combine, then set aside for 5 minutes or until frothy.
- Sift the flour into the bowl of an electric mixer with 1 teaspoon salt. Chop 100g butter into 1cm cubes and add to the bowl. Rub butter into flour mixture until it resembles coarse breadcrumbs. Make a well in the centre and pour in the eggs. Knead with a dough hook on low speed for 1-2 minutes until combined, then add the yeast mixture. Knead on low speed for a further 8-10 minutes until dough is soft. Transfer dough to an oiled bowl, cover with a damp tea towel and stand in a warm place for 1 hour or until doubled in size.
- Meanwhile, place cinnamon, 1/2 cup (125g) brown sugar, 1 cup (140g) pecans and 1 1/2 tsp salt in a food processor and whiz until finely chopped. Add another 1/2 cup (70g) pecans and pulse until the pecans are roughly chopped.
- Knock back the dough on a lightly floured surface, then divide into 2 portions. Dust the tops with flour, then roll out on baking paper into two 24cm x 36cm rectangles. Melt remaining 150g butter and lightly brush a little over each rectangle. With a long edge facing you, gently press half the pecan mixture into one rectangle, leaving a 3cm gap along the top edge. Sprinkle over some sultanas. Working from the edge closest to you, roll up the dough, making sure to tighten the roll as you go. Using the blunt edge of a knife, seal the edge along the seam. Repeat with the second rectangle and remaining pecan mixture and sultanas. Place rolls on a baking tray, seam-side down.
- Meanwhile, roughly chop the remaining 1 1/2 cups (210g) pecans, then combine with maple syrup, remaining melted butter (left over after brushing) and remaining 1/4 cup (60g) brown sugar.
- Remove the rolls from the fridge and cut each into 8 slices. Evenly spread the maple-pecan butter into a large rectangular (34cm x 25cm) deep heavy-based baking dish, then sprinkle with 1/2 teaspoon sea salt. Arrange the slices, cut-side up, evenly around the dish spaced 2cm apart. Cover dish with plastic wrap and set aside in a warm place for 30 minutes or until risen.
- Preheat the oven to 180C. Remove the plastic wrap and bake buns for 35-40 minutes until golden and cooked through (cover with foil if browning too quickly). Set aside to cool slightly.
- To make the icing, combine the icing sugar and remaining 1/4 cup (60ml) milk in a bowl. Invert the buns onto a platter so the pecan-caramel side is facing up. Drizzle with icing to serve.
Enjoy with a cup of Nerada Black Tea