Honey Cinnamon and Pecan Buns

Honey cinnamon and pecan bunsis a recipe.


For test:

  1. 1/4 tbsp. warm water;
  2. 1 tbsp. dry yeast;
  3. 1/3 Art. sugar;
  4. 3/4 tbsp. milk;
  5. 50 g of butter;
  6. 1 egg + 1 yolk;
  7. orange peel 1
  8. 1 tsp salt;
  9. 4 tbsp. flour.

For the filling:

  1. 50 g of butter;
  2. 1/2 Art. sugar;
  3. 1 tbsp. cinnamon.

For watering:

  1. 50 g of butter;
  2. 1/2 Art. honey;
  3. 1 tbsp. chopped pecans (can be replaced with walnuts).


Pour the yeast into warm water and leave without stirring. After a few minutes, when the yeast begins to foam, add the remaining ingredients of the dough and mix until it becomes elastic, although still slightly sticky. Transfer the dough into a bowl, cover with a towel and leave in a warm place until it doubles in size.

Remove the dough from the bowl and roll it into a large rectangle about 0.5 cm thick.Melt butter, grease them with dough, then sprinkle evenly with a mixture of cinnamon and sugar. Roll the dough into a roll and cut it into 12 identical cylinders.

Heat oil and honey in separate dishes and stir until they form a homogeneous mixture. Take a baking dish or a baking sheet of suitable size with high sides, pour the mixture of butter and honey into it, sprinkle with nuts and put the buns on top of each other so that they fit quite tightly to each other. Put the pan in the fridge for a few hours or overnight.

Remove the baking tray from the fridge and let the buns warm up a little while the oven warms up to 1900C. Put the baking sheet in the oven and bake the buns for 30-35 minutes, then take the baking sheet, cover with another baking tray or large dish and gently but firmly turn it over. Remove the baking sheet in which the buns were baked: now the nuts were at the top, as was originally intended.

Allow the buns to cool, then break them off one at a time and eat in good company, with tea or coffee.

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