Log in
Cinnabon-Style Caramel Pecan “Pecanbons” with Cinnabon Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Cinnabon
Author:
Dolce Flav
Servings
8
Prep Time
25 minutes
Cook Time
24 minutes
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
Dough & Swirl
-
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
Filling
-
½ cup (115 g) unsalted butter, softened
-
¾ cup (165 g) packed light brown sugar
-
3 Tbsp ground cinnamon
-
1 cup chopped pecans
Caramel-Cream Cheese Icing
-
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
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.
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.
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (~1 hour).
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.
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.
Second rise: Cover rolls and let rise until nearly doubled, ~30–40 minutes. Preheat oven to 350°F (175°C).
Bake until golden: Bake ~22–24 minutes until buns are golden and centers look set but still soft.
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.
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.
Recipe Note
10 FAQs
What is “Cinnabon Flavor extract,” and how should I use it?
It’s a concentrated cinnamon-butter extract that mimics the mall bakery aroma—use 1–2 tsp in dough and 1 tsp in icing.
Can I substitute whole wheat or all-purpose flour?
Bread flour gives best texture, but all-purpose works—expect slightly less rise. Whole wheat may make buns denser.
How do I make it vegan?
Use plant-based butter, non-dairy milk, and a vegan cream cheese substitute. Replace pecans with walnuts if needed.
Why add pecans?
Pecans add crunch and nutty richness, balancing the sweet, gooey roll and elevating the baked-on texture.
Can I make these ahead of time?
Yes. After shaping, cover and refrigerate overnight. Bring to room temperature, allow to rise, then bake in the morning.
How should leftovers be stored?
Cool completely, cover, and refrigerate. Reheat gently (300°F for ~8 minutes) before serving.
Is caramel necessary in the icing?
It enhances the flavor and gives a richer finish, but plain cream cheese icing still tastes delightful.
How do I avoid soggy bottoms?
Use a metal pan for better heat conduction. Bake fully and let rest before glazing.
What’s an alternate nut option?
Walnuts and hazelnuts both pair beautifully, offering a different flavor profile and crunch.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan or two smaller pans. Adjust rise and bake times slightly—and rotate pans as needed.