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Brioches à la cannelle au beurre et aux noix de pécan

Cinnamon rolls with butter and pecans

We are fanatics of buttered pecans.

so it's only fitting that one of our favorite breakfast treats is buttered pecan cinnamon rolls! It's like classic cinnamon rolls, but with tons of crunchy, gooey pecans on top. Perfect for Thanksgiving or Christmas morning!

Sticky Butter Pecan Buns

Although I bake a plethora of sweet treats every week, a good cinnamon roll is my only weak point. A good cinnamon roll is my dessert kryptonite , if you will.

That being said. I stress the word "good" a lot, because, let's be honest, there are a lot of rotten cinnamon rolls out there looking for the love they don't deserve. Sometimes they're dry...or lack flavor...and more often they're both. And I don't know about you, but anything dry and tasteless isn't worth my time or treadmill minutes.

The good news is that making a great batch of cinnamon rolls at home is easy ! I know a lot of people think it's baking magic or something, but I swear - you don't have to be a kitchen wizard to get your brioche groove on. cinnamon.

What you need to make Cinnamon Pecan Rolls, some basic supplies and a bit of patience.

The main ingredients are all-purpose flour, active dry yeast, milk, butter, sugar and salt. These simple ingredients make it possible to obtain a soft dough that cooks wonderfully, tender and golden !

For the pecan filling, you will need melted butter, brown sugar, cream, salt, vanilla, and pecans! No gross corn syrup here!

If you have a stand mixer, this will make it easier for you with these buns. But if you don't have one, don't worry. I made this recipe by hand, the old-fashioned way, and it works like hell. Just get ready for a good hand workout! Damn it ! 5 minutes of kneading the dough, it kills.


How long is it really going to take?

Remember how I said earlier that this recipe needed a pinch of patience? Yes ? Ok. So, let's talk about it.

I'm not going to twist your arm and make false promises that these buns will be ready in an hour. It will not happen. Because you have to make the dough and then let it rise in a warm place for an hour. Or until it has doubled in size. Next, you will need to roll out the dough and roll out the filling in the center. Once it's stuffed, you roll the dough up into a tight roll and cut it into 12 even pieces. Be sure to place the rolls cut side up! Then set them aside to rise for another 30 minutes.

Then you put the baking dish in the oven and cook for about 20 minutes. All in all, it takes 2 hours to cook... but most of the time, time is idle!

All in all, these cookies take a bit of time, but they are totally worth it! Especially for special occasions like parties or celebrations at home! Bon appetit !


Ingredients ( 12 buns)

For the dough:

  • 1 cup whole milk

  • 4 tablespoons unsalted butter, very soft

  • 3 and 1/2 cups all-purpose flour, divided

  • (1) 0.25 oz package quick rise yeast

  • 3 tablespoons granulated sugar

  • 3/4 tsp salt

  • 1 large egg, at room temperature

For garnish :
  • 1 cup light brown sugar

  • 1 tablespoon ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1/2 cup butter, VERY soft

  • For the buttered pecans:

  • 1/2 cup unsalted butter

  • 3/4 cup dark brown sugar, packed

  • 1/4 teaspoon ground cinnamon

  • 1/3 cup heavy cream

  • 1/4 tsp salt

  • 1 and 1/2 cup pecan halves

  • 1/2 cup pecans, coarsely chopped

  • 2 teaspoons vanilla extract



For the dough:

  1. Lightly grease a 9x13 inch baking dish with nonstick spray. Put it aside.

  2. In a small saucepan, heat the milk over medium-high heat until boiling, then remove from the heat and add the butter. Stir until completely melted, then let the mixture cool until it is between 115 and 120 degrees (F).

  3. In the bowl of a stand mixer fitted with the dough hook, combine 2½ cups flour, yeast, sugar, and salt; use a whisk to combine everything. Whisk in the egg. Then slowly pour in the milk/butter mixture, mixing well.

  4. Place the dough hook in the bowl and set the mixer to low speed. Add the remaining flour, 1/4 cup at a time, mixing well after each addition and using a spatula to scrape down the sides as needed.

  5. Once all the flour has been added, increase the mixer to medium speed and beat for 5 minutes.

  6. Remove the dough from the bowl. On a lightly floured surface, gently knead the dough into a smooth, neat ball, about 5 or 6 times.

  7. Return the ball of dough to the bowl and cover the bowl tightly with a piece of saran wrap. Set aside for 60 minutes, or until the dough has doubled in size.

For garnish :
  1. In a medium sized bowl, stir together the brown sugar, spices and softened butter until well blended. It should look like a thick paste.
Assembly :

  1. Once the dough has risen, roll out the dough into a very large rectangle

  2. Coat the center of the dough with the butter/sugar mixture, leaving a three-inch barrier on the top and sides.

  3. Roll the dough tightly (like a jelly roll) and gently pinch the seams to seal them.

  4. Using unscented dental floss (just slide a piece under the dough, lift, then pull for nice even slices) or a serrated knife, cut the roll into 12 pieces of equal size.

  5. Place the pieces, cut side up, in the prepared pan. Cover tightly again with cling film and let rise for another 30 minutes. Meanwhile, preheat your oven to 350 degrees (F).

  6. Once risen, bake them in the preheated oven for 18 to 20 minutes, or until lightly browned on top and around the edges. Let the buns cool for a few minutes, then top them with buttered pecans and serve!

  7. For the buttered pecans:

  8. In a small saucepan over medium heat, melt the butter.

  9. Add the brown sugar and cook, stirring with a whisk, until the sugar has melted and the mixture is bubbling, about 2 minutes.

  10. Add cinnamon, heavy cream and salt and whisk together.

  11. Add the pecans and, using a rubber spatula, fold them into the liquid mixture until completely coated. Remove from the heat and stir in the vanilla.

Pour over the cinnamon rolls and serve! Now that they are ready, to transport them and heat them anywhere, I recommend the Heated Lunch Box, it is very portable and will allow you to enjoy your wonderful warm and melting cookies anywhere!

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Glass Lunch Boxes are also very suitable for transporting your brioches. You can see them through! glass

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