Cinnamon Rolls with Pecan Nuts

Hi everyone! I know I went AWOL in February, it was a crazy month at work.

Anyway, I’m back with a recipe for cinnamon rolls with pecan nuts. Nuts are quite expensive in Hong Kong and it’s not easy to find a big variety of them. However, my friend introduced me to this tiny shop in Sheung Wan where they sell all kinds of nuts: pecan nuts, hazelnuts, walnuts,...etc. they even have dried fruits like cranberry and occasionally they have dried figs.

I was craving cinnamon rolls for a weeks already and with my new found goods I decided to add some pecan nuts these cinnamon bombs. I wasn’t sure how they’ll turn out and I have to say, they taste quite good. I really like the little crunchy bits in between the soft buns. Give this recipe a try and let me know what you think!

cinnamon rolls with pecan nuts
9” x 15” baking pan

Buns:
4 cups all purpose flour + extra for kneading

¾ cup milk


¼ cup of unsalted butter
¼ cup granulated sugar

¼ cup lukewarm water
1 ½ tsp dry yeast (1package)

¼ tsp vanilla extract

1 egg

1 tsp of salt

Filling:


¼ cup unsalted butter at room temperature
1 cup brown sugar
1 ½ tbsp of ground cinnamon


¾ cup whole pecan nuts

Glaze:
1 cup powdered sugar

½ tsp of vanilla extract

3-4 tbsp milk

1. Heat up the milk together with the butter. Don’t let it boil.
2. Sprinkle the yeast over the lukewarm water, make sure the water isn’t too hot or it will kill the yeast. Add a teaspoon of sugar.
3. In a large bowl, mix the flour together with the sugar and salt. Add in the egg, milk-butter mixture, vanilla extract and yeast.
4. Once it turns into a ball of dough, start kneading for about 10 minutes.
5. After kneading, put the dough in a lightly oiled bowl. Cover with cellophane wrap and let it rise for about an hour, or until it has doubled in size.
6. Make the filling: Mix the brown sugar together with the grounded cinnamon. Chop the pecan nuts finely.
7. Once the dough has doubled in size, take it out of the bowl and punch out all the air. and roll it out in a rectangle.
8. Spread the butter on top of the dough, sprinkle the cinnamon-sugar mix and pecan nuts over the butter.
9. Roll the dough tightly from the long end. Cut into 12-16 pieces and place them into the buttered baking pan. Cover the top and let it rise for 1 hour.
10. Once the buns have risen, bake them in a preheated oven at 180ºC for 15-20mins until golden brown. 
11. Make the glaze: Combine the powdered sugar with vanilla extract and milk until you reach a smooth consistancy.
12. Top the cinnamon rolls with the glaze while they’re still hot.