Cinnamon and Pecan Buns

Love the smell of hot cinnamon buns. I got some pecans that need using and thought of adding some for additional crunch. Tried it and it was lovely. Here is the recipe.

Bread dough:

450g of white strong flour

1 egg

1/2 tsp of lemon oil (optional)

around 220 – 235 ml of milk (lukewarm)

75 g of softened butter

5 tbsp of sugar

2 tsp of quick yeast

1 tsp of salt

For the cinnamon sugar and pecan

5 tbsp sugar

1 ½ tbsp of ground cinnamon

150 g pecan, roughly chopped

For the glaze:

1 - 2 tbsp runny honey or golden syrup mix with few drops of warm water

Methods:

1. Beat the egg in a measuring cup, add enough milk to make up to 280 - 290 ml of liquid.

2. Put all the bread dough ingredients in a bread machine and mix for about 10 minutes.

3. Leave to rise for about 40 – 45 minutes.

4. Tip the dough onto a lightly floured surface, give it a quick knead. Roll it out to a 30 x 25 cm rectangular block, keep the edge straight as possible. Sprinkle on the cinnamon sugar and pecan. Roll the dough up into a log, wet the edge with a dampened fingers. Press and stretch it out a bit. Cut into 14 – 15 pieces. Gentle pick up each piece and put on a non- stick/ greased/ parchment line baking tray. You need one large baking tray like mine or 2 normal size trays.

5. Leave to rise for about 1 hour till double in size.

6. Bake at 180 deg C for about 15 – 18 minutes till golden brown

7. Brush with honey or syrup to keep them shinny and sticky.