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.
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