georgia pecan buns

How To Make georgia pecan buns

• 1

  Warm milk up to 30 seconds in microwave, just until warm. Combine milk and yeast in a stand mixer until foamy. About 5 minutes. You’ll need your dough hook for this.
• 2

  Add eggs, flour, sugar and salt to the bowl and mix until a sticky dough forms. Beat in 2 tablespoons soft butter at a time, mixing well between each addition. Once dough is incorporated well, knead dough with hands for about 10 minutes.
• 3

  Shape the dough into a ball and place in a lightly greased (PAM spray) bowl. Cover with plastic and store in the fridge over night or for at lease 8 hours. It will double in size!
• 4

  Next you will roll dough onto a floured surface. Rolling it into a 12x16 rectangle.
• 5

  Spread the softened butter onto dough stopping just short of the edge of the short side. At this point you can combine your filling ingredients together and spread the on top of the butter.
• 6

  Roll the dough starting from the short edge, tightly into a spiral, making sure the edge sticks to seal the edge.
• 7

  Cut entire roll with a serrated knife in half. Then cut the two halves in half and each once again. You will have eight rolls.
• 
  8

  Place the spirals into a greased 9x13 pan. Cover with plastic and sit in warm location, allowing to rise for 30-90 minutes. They will be puffy and touching when ready.
• 9

  Bake the rolls 20-25 minutes at 350 degrees. Once removing from the oven let cool for 5 minutes before frosting.
• 
  10

  Using a hand mixer beat the cream cheese and butter together. Add half the powdered sugar and 1 tablespoon milk. Blending well. Add vanilla, remaining sugar and another tablespoon milk. Blending well. You can adjust to your desired consistency by adding more milk if you like.
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