Vanilla Pecan Cinnamon Buns

Caroline Schiff’s Vanilla Yogurt Pecan Cinnamon Buns made with Ellenos Vanilla Bean yogurt is a fun spin on a classic. With a supple dough, rich filling, a glaze that is perfectly tart (balancing out the sweetness!), and topped with pecans and a pinch of flaky sea salt, these cinnamon buns will have you immediately baking a second batch!

Ingredients:

For the Dough:

• ½ cup (120 ml) whole milk, at room temperature
• 2 packets (14 g) instant yeast
• 12 tablespoons (170 g) unsalted butter, softened at room temperature
• ¼ cup plus 3 tablespoons (85 g) granulated sugar
• 1 1/2 teaspoons (7 g) kosher salt
• 3 large eggs
• 2 large egg yolks
• ½ cup (113 g) Ellenos Vanilla Bean yogurt
• 5 cups (600 g) all-purpose flour

For the Filling:

• 1 stick (114 g) unsalted butter, softened
• ¼ cup (60 ml) Ellenos Vanilla Bean yogurt
• 1 cup (200 g) granulated sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon kosher salt

For the Glaze:

• 2 cups (227 g) powdered sugar
• ½ cup (114 g) Ellenos Vanilla Bean yogurt
• ½ teaspoon kosher salt
• 1 cup (114 g) pecans, finely chopped and lightly toasted
• Flaky sea salt to garnish

Equipment:

• 18” x 13” Baking dish or pan
• Rolling pin
• Handheld Mixer / Stand Mixer
• Mixing bowls

Instructions

1. Prepare the dough. In the bowl of a mixer fitted with a dough hook, combine the milk and yeast. Whisk to break up any lumps of yeast, and let sit for 5 minutes. Add butter, sugar, salt, eggs, yolks, Ellenos Vanilla Bean yogurt, and flour. Turn the mixer on medium speed and mix until smooth and it bounces back when gently poked. This will take about 25 to 30 minutes. Scrape down the bowl with a spatula after the first 15 minutes to make sure everything is getting incorporated.
2. Remove the bowl from the mixer and cover with plastic. Let it proof at room temperature until doubled in size, about 45 minutes to 1 hour. When doubled, gently deflate the dough with your hand, cover with plastic and transfer to the fridge for three hours.
3. Make the filling. Cream together the soft butter, yogurt, sugar, cinnamon, and salt in a mixing bowl until uniform.
4. Remove the dough from the fridge and turn it out onto a lightly floured work surface. With a rolling pin, roll out the dough to a 24” x 12”. With a spatula, spread the filling over the dough in an even layer, going all the way to the edges. Roll the dough into a tight log, starting with the 24” edge. With a sharp knife, slice the log into thick rounds, about 2” thick, for twelve buns. Set the buns into a parchment-lined 18” x 13” baking dish or pan, spacing them evenly apart. Cover loosely with plastic and set the buns in a warm spot to proof and double in size, about 45 minutes to 1 hour.
5. While the buns proof, make the glaze. Whisk together the powdered sugar, yogurt, cinnamon, and salt. Then heat the oven to 350°F with a rack in the middle. When the buns have doubled in size, uncover and transfer them to the oven. Bake until they are deep golden brown, about 30 to 35 minutes.
6. Remove from the oven and let the buns cool in the pan until warm to the touch. When cooled, drizzle the glaze all over the buns in an even layer and then top with the pecans and a good pinch of flakey sea salt. Pull apart and enjoy!