it has become evident to me as i look over the recipes i have posted that i have a thing for pecans and cinnamon. this recipe is just further confirmation and one i’ve dreamt of for quite some time now.
for several years i would pull recipes out of my favorite food magazines and plan to make them (until the folders i kept them in became a little too full and burdensome). i did make many of them and still like to look through that folder for ideas. this is one, from bon appetit, i remember making and loving… clearly including those two favorite ingredients.
the other thing i love about these buns is that they require no yeast and therefore no wait time for the dough to rise. they are, instead, leavened by baking soda and baking powder making them super easy. and the mascarpone icing is creamy and tangy and sweet and delightful.
cinnamon buns are certainly a special treat (and great for mother’s day, by the way) and something i don’t believe i’ve eaten in the past 5 or so gluten-free years. of course, i adapted that memorable recipe to make it gluten-free… i must say it was a delicious return to the realm of pecan-cinnamon heaven. and honestly i’ve had a hard time controlling myself around them…
so worth it.

Pecan Cinnamon Buns with Mascarpone Icing

Filling:
3/4     cup brown sugar
1/2     cup pecans, toasted and chopped
1/4     cup sugar
2        teaspoons ground cinnamon
1/4     teaspoon ground cloves
1/8     teaspoon salt
2        tablespoons melted butter 
Bun Dough:
1        tablespoon golden flaxmeal
2        tablespoons very hot water
3        cups (about 420 grams) kumquat’s all-purpose flour or gluten-free all-purpose flour
2        tablespoons sugar
1 1/4  teaspoons baking powder
1/2     teaspoon baking soda
1/2     teaspoon salt
1 1/4  cups buttermilk
9        tablespoon melted butter, divided
Cooking spray

Mascarpone Icing:
1       cup powdered sugar
2       tablespoons mascarpone cheese
2       tablespoons buttermilk
For Filling:
Combine brown sugar, pecans, sugar, cinnamon, cloves, salt, and melted butter in a medium bowl. (Filling will be a little dry and crumbly.)
For Bun Dough:
Combine flaxmeal and hot water in a small bowl; stir until mixture becomes a little goopy. Set aside. 
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir in flax slurry, buttermilk and 6 tablespoons butter into dry ingredients until blended and dough forms. Spray a 13 x 11-inch piece of parchment paper with cooking spray. Roll dough out to a 12 x 10-inch rectangle with a lightly floured rolling pin. Brush dough with 1 tablespoon melted butter. Sprinkle filling evenly over dough, leaving 1-inch plain border on 1 long side; press gently to adhere filling to dough. 
Begin to roll up dough jelly-roll style, starting at long end opposite of the plain border (gently lift parchment to help roll up dough). Pinch border of dough to seal. Wrap roll in the parchment paper, place on a baking sheet and freeze for 15 minutes.
Meanwhile, preheat oven to 425°. Cut cold roll into 8 equal slices. Place rolls in a 10-inch spring-form pan or 10-inch cake pan. Brush rolls with remaining 2 tablespoons melted butter. Bake at 425° for 27 minutes (some filling may ooze out… no worries).
For Mascarpone Icing:
Meanwhile, combine powdered sugar, mascarpone cheese, and buttermilk in a medium bowl. Spread mixture over slightly cooled buns. 
Yield: 8 servings.

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