Pecan cinnamon bun cake

Serves 8


400g plain flour

pinch salt

50g caster sugar

12g dried yeast

240ml tepid milk

55g soft butter


120g soft butter

100g brown sugar

2 tablespoons cinnamon

150g chopped pecans


4 tablespoons honey

150g icing sugar

2 tablespoons water


In a mixing bowl fitted with a dough hook, mix the flour, salt, sugar, yeast and milk until a smooth dough is reached.

Add the butter and mix on speed one for 5 minutes until all the butter in incorporated and dough is smooth.

Remove from the bowl a place into another greased bowl, cover with a cloth and leave in a warm place to prove for 35 minutes or until doubled in size.

Once proved, turn out onto a floured surface and roll into a rectangle, removing the excess air.

Make a paste with soft butter, cinnamon & brown sugar and spread on the dough, sprinkle the chopped pecans on top.

Roll this like you would a Swiss roll.

Cut into 7/8 pieces and place these into a lined greased 8” round loose bottom baking tin.

Once again, cover with a cloth and leave in a warm place to prove for 60 minutes or until the dough has doubled in size.

Once the second prove is complete, egg wash the top and place in a preheated oven set at 180C/160C Fan and bake for 35 minutes or until golden brown.

Once baked allow to sit in the tin for 5 minutes then de-mould onto a wire rack to cool.

Gently heat the honey and then brush this over the cinnamon bun cake, giving it a nice shine.

In a small bowl blend the icing sugar and water until you have a thick sugar icing.

Drizzle this over the cake and serve!

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