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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 2 |
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Super easy to make, the kiddos got purples at the county fair with these buns, also has a cinnamon roll version. Found this recipe on a 'easy to bake, easy to make' card. Ingredients:
1 cup coarsely chopped pecans or 1 cup walnuts |
1/2 cup maple syrup |
3 cups flour |
1/4 cup granulated sugar |
1 (2 1/2 ounce) package fast-rising active dry yeast |
1 teaspoon salt |
1 cup warm water (120*-130*f) |
6 tablespoons soft butter, divided |
1 egg, room temp |
1/2 cup packed light brown sugar, divided |
1 teaspoon cinnamon |
Directions:
1. Grease a 13x9 baking pan and spread pecans and maple syrup evenly over the bottom.
2. Combine 2 cups flour, sugar, yeast and salt in large bowl. Stir in water, 2 Tbsp butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Place in greased bowl and cover with greased plastic wrap to prevent sticking; let rise until doubled, about 30 minute.
3. On lightly floured surface, roll dough to 15x12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a short side, roll up tightly.
4. Cut into 12 slices; place cut side down in prepared pan. Cover with greased plastic wrap; place on wire rack set over stove while oven preheats to 375*F. Let rise until buns double, 30-45 minutes. Uncover buns and bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto serving plate, serve warm.
5. For cinnamon rolls, omit syrup and pecans; glaze with a mixture of 1 1/2 c powdered sugar, 2-3 Tbsp milk and 1 tsp vanilla.
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