Monday, June 4, 2012

Pecan Sticky Bun Muffins

I made some of these delicious muffins to sell at our yard sale this weekend!   While they're no substitute for real sticky buns made with yeast, they're quite delicious for a quick treat, especially when craving cinnamon rolls!

I adapted a recipe I found on a blog called A Feast For The Eyes.  (Go take a look---such beautiful pictures and delicious recipes!) 

Pecan Sticky Bun Muffins


1 cup buttermilk
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 egg
3 to 3 ½ cups flour


1 stick softened butter
½ cup brown sugar
2 teaspoons cinnamon
1 cup chopped pecans


2 cups powdered sugar
3-4 tablespoons milk (enough to make a pourable icing)

In a stand mixer (or by hand), mix the brown sugar, egg, vanilla and buttermilk until combined.  (I actually buy the buttermilk powder, found in the baking aisle at the grocery store, and reconstitute it per the package directions.  It keeps well in the fridge!)  Add the flour and mix on low, just until blended.  Allow the dough to “rest” for a few minutes while you prepare the filling.   In a small bowl, stir together the brown sugar, cinnamon, and nuts.  Lightly flour your work surface, and turn dough out.  Roll the dough into a 12-inch by 24-inch rectangle. Spread evenly, with butter. Sprinkle with brown sugar mixture. Roll the dough into a log, beginning at the wide side. Pinch the bottom seam together.  Cut into two-inch pieces and put the pieces into greased muffin tins. Bake at 350°F for 18 to 20 minutes or until golden brown. Allow the muffins to cool for 5 minutes and then remove them from the muffin tins.While cooling, prepare icing.  In a small bowl, stir together powdered sugar and milk.  Pour over muffins.  Gobble up while warm, or allow to cool before storing in an airtight container.   Recipe makes 1 dozen cinnamon roll muffins.

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