Unbelievably soft and pillowy cinnamon buns topped with a sticky, crunchy, caramelized pecan topping - these buns are extraordinarily delicious and come together without a stand mixer
Dough:
Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to a bowl with the yeast and sugar, whisk, and rest for 10 minutes or until the mixture looks foamy
Add the rest of the dough ingredients to the same bowl. Use a large wooden spoon to mix everything and bring it into a dough
Lightly dust a clean work surface with flour. Turn the dough out onto the surface, then use clean hands to knead the dough with a push-pull motion for ~10 minutes
The dough will be sticky to begin with, but don't add more flour and keep kneading until it becomes soft, smooth and stretchy, and reaches the window-pane stage
Transfer to a clean bowl sprayed with some oil, cover with cling wrap and rest in a warm place for 60-90 minutes until the dough doubles in size
Sticky pecan topping:
Line a 9x13" baking tray with parchment paper and brush with butter
Spread the toasted pecans in the tray
Add the remaining ingredients of the topping to a saucepan, and cook and stir over medium low heat until everything is melted and combined (no need to cook more)
Pour the sauce on top of the pecans and ensure it is spread evenly. Place the tray in the fridge for ~15 minutes so the sauce cools down
Filling:
In the meanwhile, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few second and mix again
Assembly & baking:
Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" rectangle. The dough will be really soft so won't need much pressure
Use a spatula to spread the filling evenly across the rectangle
With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 16" long)
Roll each strip tightly into a cinnamon roll, and transfer to the baking tray with the sticky pecan topping. You will arrange the rolls in a 4x3 formation
Once all buns are shaped, let them rest in a warm spot for another ~30 minutes until they look a bit more puffed up and spring back partly when gently poked
In the last 20 minutes of the proof, preheat your oven to 350F (conventional)
Optional: Right before putting the rolls in the oven, pour the heavy cream over them carefully. I didn't do this step but it can be done for even softer, moister buns
Transfer to the oven and bake for 25-30 minutes until the rolls develop a light golden color and feel firm to touch
Remove from oven and let them rest for 5 minutes
Carefully flip the tray onto the serving platter so the pecans are on the top. Remove the parchment paper
Serve and enjoy!
