Cinnabon-Style Caramel Pecan “Pecanbons” with Cinnabon Flavor

Cinnabon-Style Caramel Pecan “Pecanbons” with Cinnabon Flavor

Dolce Flav

Servings

8

Prep Time

25 minutes

Cook Time

24 minutes

Category

Cinnabon

Indulge in luxurious Cinnabon-style caramel pecan buns, infused with Cinnabon Flavor extract for that unmistakable aroma. Soft cinnamon-sugar–swirled dough is layered with melted butter, brown sugar, and a generous dusting of cinnamon, then crowned with chopped pecans and a drizzle of thick, creamy icing enhanced by Cinnabon Flavor and buttery caramel. Baked until golden, each bun delivers a golden crust and gooey center—perfectly mimicking the iconic bakery treat with an irresistible flavor twist.

Ingredients

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    • 1 cup (240 ml) warm milk (110°F / 43°C)

    • ¼ cup (50 g) granulated sugar

    • 2¼ tsp (1 packet) active dry yeast

    • ¼ cup (55 g) unsalted butter, melted

    • 2 large eggs, room temperature

    • 1 tsp fine salt

    • 4 cups (500 g) bread flour

    • 1–2 tsp Cinnabon Flavor extract

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    • ½ cup (115 g) unsalted butter, softened

    • ¾ cup (165 g) packed light brown sugar

    • 3 Tbsp ground cinnamon

    • 1 cup chopped pecans

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    • 4 oz (113 g) cream cheese, softened

    • ¼ cup (55 g) unsalted butter, softened

    • 1½–2 cups (180–240 g) powdered sugar

    • 2 Tbsp caramel sauce

    • 1 tsp Cinnabon Flavor extract

    • 1–2 Tbsp milk

    • Pinch of salt

    Directions

    1. Proof the yeast: In a bowl, mix warm milk and sugar; sprinkle yeast on top. Let sit 5–10 minutes until foamy—key to fluffy Cinnabon-style buns.

    2. Make the dough: Stir in melted butter, eggs, salt, and Cinnabon Flavor. Add bread flour gradually and knead until smooth and elastic. Dough should be soft and slightly tacky.

    3. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (~1 hour).

    4. Roll and fill with Cinnabon swirl: Roll dough into a 16×20-inch (40×50 cm) rectangle. Spread softened butter, sprinkle the brown sugar–cinnamon mix evenly, and scatters chopped pecans.

    5. Shape Pecanbons: Roll the dough tightly from the long side; cut into 8 equal pieces. Place cut-side down in a greased 9-inch square pan.

    6. Second rise: Cover rolls and let rise until nearly doubled, ~30–40 minutes. Preheat oven to 350°F (175°C).

    7. Bake until golden: Bake ~22–24 minutes until buns are golden and centers look set but still soft.

    8. Prepare icing: Beat cream cheese and butter until smooth. Add powdered sugar gradually, caramel sauce, Cinnabon Flavor, pinch of salt, and milk as needed to achieve thick, spreadable consistency.

    9. Glaze warm buns: Spread icing over warm rolls so it seeps into crevices. Top with extra pecans and an optional drizzle of caramel for visual appeal.