My buns still look great!

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A couple of years ago I posted a homemade pecan cinnamon roll recipe, titled my “buns are looking good”, today I decided to whip some up for a special New Years breakfast. They still came out amazing and were so easy to make. So if you want a warm breakfast treat to celebrate the new year, check these out:

Pecan Cinnamon Buns


Mix filling:

¾ c dark brown sugar packed

½ c pecans, toasted and chopped

¼ c sugar

2 tsp cinnamon

1/8 tsp salt

2 Tb melted butter


2 ½ c flour

2 Tb sugar

1 ¼ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ c buttermilk

9 Tb butter melted, divided (6Tb in dough, 1Tb on rolled dough, 2Tb on tops of cut rolls before baking)

Preheat oven to 425F degrees, spray 10” cake pan with 2” high sides with pam

Combine dry ingredients in large bowl. Stir in buttermilk and 6Tb butter into dry ingredients. Blend and transfer to a floured surface and knead, add more flour if too sticky. Knead 8 turns.

Roll dough onto floured surface into 12”x10” rectangle. Brush with 1Tb of butter and sprinkle filling over dough, leaving 1” plain border on long side. Press filling gently into dough. Beginning at long end opposite plain border, roll up dough jelly roll style. Pinch border to seal. Cut crosswise into 8 slices.

Place 1 bun in center of pan, surround with the rest, spacing apart, allowing for expansion. Brush tops with remaining 2Tb of melted butter, bake till golden brown, about 22 mins. Cool 5 mins and drizzle with icing of: 1 c confectioners sugar, 2 Tb mascarpone cheese or cream cheese, 2Tb of cream or buttermilk, blend well.


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