Cinnamon and pecan buns

They might not seem a part of French cuisine, and they were neto not too long ago, yet they have slowly become.

27 g fresh yeast
250 ml milk, around 38°C
100 g unsalted butter, melted
550-600g all-purpose flour or bread flour
130 g golden caster sugar
1/2 tsp sea salt
1 medium egg, room temperature

filling
110 g unsalted butter, room temp
110 g golden caster sugar
2 tsp ground cinnamon
1.5 tsp cardamom
pinch of sea salt
200 g pecans, chopped

icing
100 g cream cheese, room temp
25 g butter, room temp
80 g icing sugar
1/2 tsp pure vanilla powder
pinch of sea salt

Mix yeast with 1 tsp of sugar (from the sugar in the recipe) and 1 tsp flour (the same). Leave aside to "come to life". You will see it is live when it has almost doubled. In the meantime, mix milk with butter.

In a bowl add flour, remaining sugar, salt, egg, milk mixture and yeast. Knead the dough on a lightly floured surface for 7-9 minutes until the dough is elastic and shiny. Form the dough into a ball and place in a lightly oiled bowl. Leave covered for 1-3 hours until doubled - that will depend on the heat and humidity in your kitchen.

In the meantime, mix all the filling ingredients, except pecans, in a bowl to create a spreadable paste. 

Lightly grease a 20x30 cm pan with butter or line with baking paper. On a floured surface, roll the dough to around 36x30 cm. Spread with butter, try to get into every corner and sprinkle with nuts. Roll the longest edge so that the sausage is 36 cm long. Cut into nine pieces and place in the prepared pan. Leave to rise until almost doubled.

Before baking, heat the oven to 200°. When the buns have risen, place in the oven, one rack below the middle, and bake for around 23-35 minutes until golden and risen. Take out and leave to cool for 5 minutes while you make the cream cheese frosting. 

In a bowl, add all the cream cheese ingredients and whisk until creamy. Spread on the buns after those 5 minutes and leave to cool.