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Pineapple Pecan Buns


Not your typical cinnamon buns. Mildly sweet with tropical overtones. A real treat!


Prepare the Dough

1. In a mixer bowl fitted with the dough hook, combine yeast, two cups flour, sugar, and salt. Mix well.
2. Place soy milk in a one-cup measuring cup. Add half a cup boiling water and stir. Mixture should be very warm, but not hot. Add to flour mixture.
3. Add oil and eggs. Beat for three minutes on medium speed. Gradually stir in remaining flour to make a soft dough. Knead approximately five minutes.
4. Place dough in a small greased bowl. Cover with a bag and close tightly. Pour about 4 cups boiling water into another bowl and place in an unlit oven. Quickly place the bowl with the dough into same oven and close the door. Let rise for 45 minutes.
5. Punch down dough and roll into a very large rectangle.


Coconut sugar doesn’t taste a bit like the fruit of the coconut. It includes naturally occurring nutrients — magnesium, potassium, zinc, iron, B vitamins, and amino acids. It’s an unrefined alternative to cane sugar and can be replaced by white or turbinado sugar 1:1. Feel free to sub what you’re used to.

Shape and Bake

1. Prepare the filling: Combine confectioners’ sugar, vanilla sugar, cinnamon if using, and oil in a small bowl. Using a metal spatula, spread over the surface of the dough.
2. Sprinkle with pineapple and pecans.
3. Roll up dough. Slice into buns and place on two baking sheets lined with Gefen Easy Baking Parchment Paper. Cover and let rise for another 30 minutes.
4. Halfway through the rising time, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake buns for 15 minutes.


You can sub turbinado sugar for the confectioners’ sugar in the filling for a healthier alternative. I wanted a smooth filling so I cheated a little.


1. Prepare the glaze: Combine pineapple juice and sugar in a small cup or bowl. Microwave for 30 seconds.
2. Remove buns from oven. Brush gently with glaze, taking care not to dislodge nuts or pineapple, and return to oven for 10 more minutes or until golden brown. Switch trays in the middle so they bake evenly.


If you want a stronger pineapple flavor, up the dried pineapple in the filling, and be sure to use a good-quality pineapple juice. Leftover juice can be frozen or used in baking cakes.


Photography: Hudi Greenberger

Styling: Renee Muller and Janine Kalesis