Honey cinnamon rolls. Honey Cinnamon Pecan Rolls

Honey Cinnamon Pecan Rolls

As you know, I rarely make anything sweet, but these honey buns are so awesome it was worth it. There is another reason - pecans. They are very good with sweet pastries. These buns are easy to make, but they do require some time to proof the dough slowly. This makes sense: the more time we set aside for the dough to rise, the more lactic and acetic acid the yeast will have time to produce, and it is thanks to these acids that the finished baked goods turn out tastier and are stored longer - and so that the dough does not increase in size during this time in excess of what is necessary, it is put away in the cold. However, do not deny yourself the pleasure of changing the recipe a little if you want: in my case it could have been caramel buns rather than honey, but I ran out of sugar, which I don’t regret at all.

Ingredients for 12 buns

for test:

1/4 tbsp. warm water
1 tbsp. dry yeast
1/3 tbsp. Sahara
3/4 tbsp. milk
50 g butter
1 egg + 1 yolk
zest of 1 orange
1 tsp salt
4 tbsp. flour

For filling:

50 g butter
1/2 tbsp. Sahara
1 tbsp. cinnamon

For watering:

50 g butter
1/2 tbsp. honey
1 tbsp. chopped pecans (can substitute walnuts)

Pour the yeast into warm water and leave without stirring. After a few minutes, when the yeast starts to foam, add the rest of the dough ingredients and knead until it becomes elastic, although still slightly sticky. Place the dough in a bowl, cover with a towel and leave in a warm place until it has doubled in size.

Remove the dough from the bowl and roll it into a large rectangle about 0.5 cm thick. Melt the butter, brush the dough with it, then sprinkle evenly with a mixture of cinnamon and sugar (I replaced some of the regular sugar with vanilla, which had a beneficial effect on the taste of the buns). Roll the dough into a log and cut it into 12 equal cylinders.

In a separate bowl, heat the oil and honey and stir until they form a homogeneous mixture. Take a baking dish or baking tray of a suitable size with high sides, pour a mixture of butter and honey into it, sprinkle with nuts and place the buns one next to the other - so that they fit quite tightly to each other. Place the baking sheet in the refrigerator for several hours or overnight; Since I cook after work, I chose the coldest compartment of the refrigerator and left them there for a day.

This is what buns look like after they have been left in the refrigerator

Remove the baking sheet from the refrigerator and let the buns warm up slightly while the oven preheats to 190 degrees. Place the baking sheet in the oven and bake the buns for 30-35 minutes, then remove the baking sheet, cover with another baking sheet or large dish and carefully but firmly turn over. Remove the baking sheet in which the buns were baked: now the nuts are on top, as originally intended.

Let the buns cool, then break them off one at a time and eat in good company, with tea or coffee.

As you know, I rarely make anything sweet, but these honey buns are so awesome it was worth it. There is another reason - pecans. They are very good with sweet pastries. These buns are easy to make, but they do require some time to proof the dough slowly. This makes sense: the more time we set aside for the dough to rise, the more lactic and acetic acid the yeast will have time to produce, and it is thanks to these acids that the finished baked goods turn out tastier and are stored longer - and so that the dough does not increase in size during this time in excess of what is necessary, it is put away in the cold. However, do not deny yourself the pleasure of changing the recipe a little if you want: in my case it could have been caramel buns rather than honey, but I ran out of sugar, which I don’t regret at all.

Honey Cinnamon Pecan Rolls

Ingredients

12 buns

for test:

1/4 tbsp. warm water

1 tbsp. dry yeast

1/3 tbsp. Sahara

3/4 tbsp. milk

50 g butter

1 egg + 1 yolk

1 tsp salt

4 tbsp. flour

For filling:

50 g butter

1/2 tbsp. Sahara

1 tbsp. cinnamon

for watering:

50 g butter

1/2 tbsp. honey

1 tbsp. chopped pecans (can substitute walnuts)

Pour the yeast into warm water and leave without stirring. After a few minutes, when the yeast starts to foam, add the rest of the dough ingredients and knead until it becomes elastic, although still slightly sticky. Place the dough in a bowl, cover with a towel and leave in a warm place until it has doubled in size.

Remove the dough from the bowl and roll it into a large rectangle about 0.5 cm thick. Melt it, brush the dough with it, then sprinkle evenly with a mixture of cinnamon and sugar (I replaced some of the regular sugar with vanilla, which had a beneficial effect on the taste of the buns). Roll the dough into a log and cut it into 12 equal cylinders.

In a separate bowl, heat the oil and honey and stir until they form a homogeneous mixture. Take a baking dish or baking tray of a suitable size with high sides, pour a mixture of butter and honey into it, sprinkle with nuts and place the buns one next to the other - so that they fit quite tightly to each other. Place the baking sheet in the refrigerator for several hours or overnight; Since I cook after work, I chose the coldest compartment of the refrigerator and left them there for a day.

This is what buns look like after they have been left in the refrigerator

Remove the baking sheet from the refrigerator and let the buns warm up slightly while the oven preheats to 190 degrees. Place the baking sheet in the oven and bake the buns for 30-35 minutes, then remove the baking sheet, cover with another baking sheet or large dish and carefully but firmly turn over. Remove the baking sheet in which the buns were baked: now the nuts are on top, as originally intended.

And this is what the ones that just came out of the oven look like:

Let the buns cool, then break them off one at a time and eat in good company, with tea or coffee.

For the recipe with photos, see below.

My old dream is to bake delicious and aromatic cinnamon rolls! And then the other day I decided to experiment. I didn’t want to bother with yeast dough, so I started looking yeast-free bun recipes in the Internet. In the end, I came up with my own recipe based on two other options. My buns turned out very tender and fragrant, and the preparation did not take much time.

Recipe for yeast-free bun dough

To knead the dough for yeast-free buns, we will need:

• 3 cups premium wheat flour;
• 1 glass of warm milk;
• white from one egg;
• 1 tsp soda without top (slaked with vinegar);
• 2-3 tbsp. spoons of honey;
• ½ tsp. salt;
• 2 tbsp. spoons of vegetable oil;
• 2 tbsp. spoons of rye wallpaper flour.

This amount of products is enough for 20 small buns.

I added a couple of tablespoons of rye flour to the dough. This gives the finished buns a nice warm brown color without sacrificing flavor from such a small amount. If you have whole wheat flour available, you can add 1-2 spoons to the bun dough. This will add beneficial properties to the buns.

How to make dough for buns?

You can extinguish soda using regular table vinegar 6% or apple cider vinegar. I usually quench it with apple juice. Pour baking soda into a small glass and add 1 tsp. apple cider vinegar. The reaction will immediately begin and the soda will be extinguished.

Sift the flour into a deep bowl, add salt and rye flour, mix. Pour in soda, slaked with vinegar, milk and egg white. Knead into a soft dough that easily forms into a ball and does not stick to your hands. If necessary, you can add more flour (about half a glass). Leave the dough for 15 minutes.

Cinnamon roll filling

The filling for the buns is very simple to prepare. This is the amount of test you need to take 2 tablespoons of cinnamon (without top) and 2 tbsp. spoons of sugar. Mix them together and that's it. The filling is ready! As practice has shown, you can add a little soaked raisins or chopped walnuts to the filling. The taste of the buns will only benefit from this!

Bun filling: cinnamon and sugar

My Honey Cinnamon Rolls

Divide the finished yeast-free dough into 2 equal parts with your hands. Sprinkle the table with flour and roll out one part of the dough into a rectangle. Sprinkle the cinnamon-sugar mixture into an even layer. Carefully roll the roll, the dough is very tender, be careful. Cut the roll into 10 equal pieces and place the buns on a greased or parchment-lined baking sheet.

Repeat the same with the second part of the dough. Spread the remaining egg yolk over the surface of the buns using a silicone pastry brush. Leave the buns to proof on the baking sheet for about 10 minutes. Meanwhile, heat the oven to 200 degrees.

Bake the buns for 10 minutes at 200 degrees, then lower the temperature to 180 and bake for another 10 minutes. Baking time depends solely on the power of your oven. So keep an eye on the buns, as soon as they are browned and the aroma of cinnamon fills the whole house - it’s ready!

Honey icing for cinnamon rolls

I used honey in the bun dough and made a honey glaze for the finished buns. Making the glaze is very simple. Connect 1 tbsp. spoon of honey with 1 tbsp. spoon of sugar and 1 tbsp. spoon of butter. Melt the ingredients until smooth in a water bath or in the microwave. Place the finished buns on a plate and drizzle with sweet honey glaze. Serve warm with hot tea, coffee or cocoa. Happy tea drinking everyone!

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Honey Cinnamon Pecan Rolls- recipe.

Ingredients:

For the test:

1. 1/4 tbsp. warm water;
2. 1 tbsp. dry yeast;
3. 1/3 tbsp. Sahara;
4. 3/4 tbsp. milk;
5. 50 g butter;
6. 1 egg + 1 yolk;
7. zest of 1 orange;
8. 1 tsp salt;
9. 4 tbsp. flour.

For filling:

1. 50 g butter;
2. 1/2 tbsp. Sahara;
3. 1 tbsp. cinnamon.

For watering:

1. 50 g butter;
2. 1/2 tbsp. honey;
3. 1 tbsp. chopped pecans (can be replaced with walnuts).

Preparation

Pour the yeast into warm water and leave without stirring. After a few minutes, when the yeast starts to foam, add the rest of the dough ingredients and knead until it becomes elastic, although still slightly sticky. Place the dough in a bowl, cover with a towel and leave in a warm place until it has doubled in size.

Remove the dough from the bowl and roll it out into a large rectangle about 0.5 cm thick. Melt the butter, brush the dough with it, then sprinkle evenly with the cinnamon-sugar mixture. Roll the dough into a log and cut it into 12 equal cylinders.

In a separate bowl, heat the oil and honey and stir until they form a homogeneous mixture. Take a baking dish or baking tray of a suitable size with high sides, pour a mixture of butter and honey into it, sprinkle with nuts and place the buns one next to the other - so that they fit quite tightly to each other. Place the pan in the refrigerator for several hours or overnight.

Remove the baking sheet from the refrigerator and let the buns warm up slightly while the oven preheats to 190 0 C. Place the baking sheet in the oven and bake the buns for 30-35 minutes, then remove the baking sheet, cover with another baking sheet or a large dish and carefully but firmly turn over. Remove the baking sheet in which the buns were baked: now the nuts are on top, as originally intended.

Let the buns cool, then break them off one at a time and eat in good company, with tea or coffee.