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Cinnabon Caramel Pecanbons



CARAMEL PECANBONS
Cinnabon Restaurant Copycat Recipe

Caramel Pecanbons: 
Dough recipe for Cinnabon Cinnamon Rolls
3 cups brown sugar
3 tablespoons flour
3 tablespoons Korintje cinnamon
1 cup melted unsalted butter, divided

Icing:
1 1/2 cup confectioners' sugar
2 1/2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
3-4 tablespoons lemon juice

Caramel Pecan Glaze:
2 tablespoons unsalted butter
1/2 cup brown sugar
1 cup heavy cream
2 teaspoons vanilla extract
pinch of salt
1 cup toasted pecans, chopped

Cinnabon Cinnamon Caramel Pecanbons: Complete the dough recipe for the Cinnabon Cinnamon Rolls.

In a small bowl, combine the sugar, cinnamon, and flour to make the cinnamon roll filling. Split the dough into two and then shape each piece into an 8 x 14 inch rectangle. Brush 1/4 cup of the melted butter and sprinkle 1 cup of the cinnamon filling on each dough rectangle.

Roll each piece of dough up using the long ends until it resembles a jellyroll. Brush each roll with 1/8 cup of the remaining butter and sprinkle with the 1/8 cup of remaining  cinnamon/sugar mixture. Slice each dough roll into 6 pieces.

Spread the remaining butter over a large baking sheet with edges. Sprinkle the remaining  cinnamon and sugar mixture over the butter. Place the dough slices close together in the pan. Allow the dough to rise for another 30 to 45 minutes. Preheat an oven to 350. Bake for 25 to 30 minutes or until browned. Allow to cool before applying icing or caramel pecan glaze.

Pecanbon Icing: In a small bowl, mix the confectioners' sugar, melted butter, and lemon juice.
Set aside.

Caramel Pecan Glaze: In a saucepan combine the brown sugar, half and half, vanilla, and salt.
Heat on medium heat while stirring constantly for about 10 minutes. Remove caramel glaze from heat and stir in pecans. Spread the icing and then the caramel pecan glaze over the warm cinnabon rolls. Serves 12.

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