Schnecken ~ Pecan Cinnamon Buns
These schnecken, or pecan cinnamon buns or sticky buns, are ooey and gooey with caramel and chopped pecans. They've been in my family for years and I still make them to this day.
Ingredients
For the dough
- 1 stick unsalted butter, plus more for the bowl and pan
- 1 cup whole milk
- 5 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons kosher salt, (or substitute 3/4 teaspoon table salt)
- 1 large egg
- 1 large egg yolk
- 3 to 3 1/2 cups all-purpose flour, plus more for the work surface
For the pecan topping
- 1 1/2 sticks unsalted butter
- 3/4 cup packed brown sugar (light or dark)
- 1/4 cup light corn syrup
- 3/4 cup chopped pecans
For the cinnamon sugar filling
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Make the dough
- Melt the butter in a small saucepan over medium-low heat. Add the milk and sugar and heat, stirring to dissolve the sugar, just until the mixture is lukewarm [about 110°F (43°C)]. Pour the warm milk mixture into a bowl and stir in the yeast. Allow the mixture to rest for 10 minutes.
- Stir the salt into the yeast mixture. Beat the whole egg and egg yolk together and add it to the yeast mixture. Stir in the flour, 1 cup at a time, until you have a sticky dough. Scrape the dough out onto a floured work surface and knead for about 5 minutes, until you have a nice, smooth dough. Butter a large bowl and gently plop the dough in the bowl. Cover the bowl with plastic wrap and place it in a warm place to allow the dough to rise for 2 hours, until tripled in volume.
- Meanwhile, brush a 9-by-13-inch (23-by 33-cm) baking pan with some melted butter.
Make the pecan topping
- Melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Remove the pan from the heat and pour the mixture in the bottom of the pan, spreading it evenly. Sprinkle with the chopped pecans.
Make the cinnamon sugar filling and assemble the rolls
- Gently punch down the dough and turn it onto a lightly floured work surface. Knead for 1 minute. Use a lightly floured rolling pin to roll the dough into a rectangle about 15 by 12 inches (38 by 30 cm) and an 1/8 inch (3 mm) thick.
- Melt the butter in a small saucepan over medium-low heat. Let it cool slightly and then brush the butter over the surface of the dough. In a bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon mixture evenly over the melted butter. Roll the rectangle up like a jelly roll, beginning at one long edge.
- Slice the rolled dough into 1-inch (24-mm) thick slices and arrange them in the prepared pan, laying the slices flat on a cut side. Cover the pan with a piece of plastic wrap and let it rest in a warm place for about 40 minutes. (To make the rolls ahead of time, place the covered rolls in the refrigerator overnight. Let them set in a warm place for about an hour and then proceed.)
- Preheat the oven to 350°F (176°C).
- Bake the schnecken until golden brown, 35 to 40 minutes, rotating the pan halfway through the baking time. Check the rolls occasionally during the baking time, and if they seem to be browning too quickly, loosely cover them with aluminum foil.
- Place the pan on a wire rack to cool for 5 to 10 minutes. While the rolls are still warm, invert the pan onto a large platter or baking sheet. If any of the ooey gooey pecan caramel topping sticks to the pan, simply scrape it onto the tops of the rolls. Serve warm.
Nutrition
Serving: 1bun | Calories: 563kcal | Carbohydrates: 71g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 318mg | Fiber: 2g | Sugar: 42g