Why Make This Recipe
Butter Pecan Gingerbread Cinnamon Buns are a delightful treat perfect for sharing or enjoying yourself. These buns bring together the warm flavors of gingerbread, the crunch of pecans, and a sweet, sticky finish. Whether you’re celebrating the holidays or just want a cozy breakfast, this recipe will surely become a favorite in your home.
How to Make Butter Pecan Gingerbread Cinnamon Buns
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 package instant yeast
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup milk
- 1 egg
- 1 cup pecans, chopped
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup icing sugar
- 2 tablespoons cream or milk (for icing)
Directions
- In a bowl, mix the flour, brown sugar, yeast, spices, and salt.
- In a separate bowl, combine melted butter, milk, and egg.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough for about 5 minutes until smooth.
- Let it rise in a warm place until doubled in size, about 1 hour.
- Roll the dough into a rectangle, spread with butter, and sprinkle with chopped pecans and maple syrup.
- Roll into a log and slice into buns.
- Place in a greased baking dish and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- For the icing, mix icing sugar with cream or milk until smooth and drizzle over warm buns.
How to Serve Butter Pecan Gingerbread Cinnamon Buns
Serve these cinnamon buns warm, drizzled with icing on top. They pair perfectly with a cup of coffee, tea, or hot chocolate. You can also enjoy them as a sweet breakfast or a delicious dessert.
How to Store Butter Pecan Gingerbread Cinnamon Buns
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, simply warm them in the oven for a few minutes or in the microwave for a few seconds.
Tips to Make Butter Pecan Gingerbread Cinnamon Buns
- Make sure your ingredients are at room temperature for the best results.
- Knead the dough well for a softer texture.
- For extra flavor, consider adding a pinch of cloves to the spice mix.
- If you don’t have maple syrup, honey or brown sugar can be a good substitute.
Variation
You can add raisins or dried cranberries for a fruity twist. Alternatively, try using walnuts instead of pecans if you prefer a different nut flavor.
FAQs
- Can I freeze the buns?
- Yes, you can freeze the baked buns. Just wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature before serving.
- What can I use instead of pecans?
- You can use any nut you like, such as walnuts or almonds, or even skip the nuts altogether if you prefer.
- How do I know when the buns are done baking?
- The buns should be golden brown on top, and you can insert a toothpick in the center; if it comes out clean, they are done.
Butter Pecan Gingerbread Cinnamon Buns
Ingredients
Method
- In a bowl, mix the flour, brown sugar, yeast, spices, and salt.
- In a separate bowl, combine melted butter, milk, and egg.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough for about 5 minutes until smooth.
- Let it rise in a warm place until doubled in size, about 1 hour.
- Roll the dough into a rectangle, spread with butter, and sprinkle with chopped pecans and maple syrup.
- Roll into a log and slice into buns.
- Place in a greased baking dish and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- For the icing, mix icing sugar with cream or milk until smooth and drizzle over warm buns.