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    You are in: Home / Recipes / Bread Machine Cinnamon-Pecan Buns Recipe
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    Bread Machine Cinnamon-Pecan Buns

    Bread Machine Cinnamon-Pecan Buns. Photo by Katzen

    1/3 Photos of Bread Machine Cinnamon-Pecan Buns

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 35 mins

    3 hrs

    35 mins

    PanNan's Note:

    This recipe was shared by a "chef" on another web site. A real family pleaser made much easier with the bread machine. The prep time below includes bread machine and rising time. With all those wonderful pecans, this has to be a Southern U.S. recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Brown Sugar-Nut Syrup

    Filling

    Directions:

    1. 1
      Measure first 8 ingredients into bread machine (refer to your bread machine instructions for the proper order- my machine would require the order listed here).
    2. 2
      Select the dough cycle.
    3. 3
      Meanwhile, prepare syrup.
    4. 4
      Boil together butter, water and brown sugar for 1 minute.
    5. 5
      Immediately, pour into a 9 X 13 pan; tilt pan to cover bottom evenly.
    6. 6
      Arrange pecans, flat side up on syrup.
    7. 7
      When cycle is complete, remove dough from machine to a lightly floured surface.
    8. 8
      If necessary, knead in enough flour to make dough easy to handle.
    9. 9
      Roll dough into a 12 X 18 inch rectangle.
    10. 10
      Brush with melted butter.
    11. 11
      Sprinkle evenly with a mixture of brown sugar and ground cinnamon.
    12. 12
      Sprinkle chopped pecans on top.
    13. 13
      Starting at large side, roll up jelly-roll fashion.
    14. 14
      Pinch edge to seal.
    15. 15
      Cut roll into 12 equal pieces.
    16. 16
      Place over syrup.
    17. 17
      Cover and let rise 30 minutes or until double in volume.
    18. 18
      Remove cover.
    19. 19
      Bake at 375 for 35 minutes.
    20. 20
      Loosen edges and invert onto serving tray.

    Ratings & Reviews:

    • on November 03, 2004

      55

      i need to change my review! These buns really are the best!! i used the brown sugar instead of white for the syrup and it turned out PERFECT.( i was also careful to only boil for a minute, i think i boiled to long the first time, and that made the syrup go hard.) I might make a little more for this next batch, because its just so good! I have been putting rasins inside, rolling it up and putting it in the fridge overinght to rise. the rasins are nice and soft from sitting in the dough all night, and in the morning i just pop them in the oven for my family for breakfast. What a treat!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2012

      55

      Oh, my, such a lovely, lovely recipe! From the absolutely perfect dough, to the lip-smackingly perfect syrup, and perfect directions - this is one of those stunners that makes everyone think you've been toiling in the kitchen for hours, when your breadmachine has been doing the work! I should note that I did use more pecan halves in the bottom of the pan than called for, probably close to double, to completely cover the bottom. I did also make an additional batch of that decadent syrup, too, as after preparing it for my work, and noting that everyone was looking for any extra drops in the pan, figured having extra on hand would be a good idea - and so it was, as only a drop remained. I had many requests for the recipe, and even made it again for my husband's work after it went over so well at mine. My only grief is that my bread machine kneaded itself off the counter while preparing the second batch for Phil's work this morning (entirely my fault) - and so while I can certainly assure you that this recipe can be prepared in a KA, or by hand, I'm now left to the (NOT) unfortunate task of getting the Zojirushi bread machine I've been lusting after! Thank you PanNan, for sharing these rolls with us - they are so absolutely wonderful! A real treat to prepare for those you'd like to make feel extra special. :o)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2009

      35

      i prepared this as directed but it came out with a hard texture and didn't rise to be as spongy-ish. 2 reasons i think this happened: 1) upon comparing it with similar recipes, i noticed that it states 1.25 t. of yeast, but i think it should have read 1.25 oz of yeast. similar recipes call for 2.25-2.5 t. of yeast, which is equivalent to 1.25 oz. i haven't tested this, but you may want to keep this in mind. 2) i also noticed that it called for 4.25 c. of bread flour, but most recipes i've seen usually call for 3 c., max of maybe 3.5 c. especially for a bread machine (i have a Sunbeam). i use the syrup recipe for the glaze from this, and it comes out great. the filling appears to be similar to other recipes like this one for pecan buns.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Bread Machine Cinnamon-Pecan Buns

    Serving Size: 1 (131 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 449.0
     
    Calories from Fat 169
    37%
    Total Fat 18.8 g
    29%
    Saturated Fat 6.4 g
    32%
    Cholesterol 38.5 mg
    12%
    Sodium 338.9 mg
    14%
    Total Carbohydrate 65.0 g
    21%
    Dietary Fiber 2.9 g
    11%
    Sugars 29.1 g
    116%
    Protein 6.9 g
    13%

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