Ingredients Weight Measure
Raisins 1 cup
Water, lukewarm 1/3 cup + 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Dry yeast 1 Tbsp.
Sugar 1/3 cup
Butter, soft 1/2 cup
Salt 2 tsp.
Nutmeg, ground 1/4 tsp.
Eggs 2 ea.
Milk, room temperature 1 cup
Cake flour 1 cup
Bread flour 3-4 cups


Ingredients Weight Measure
Butter, soft 1/2 lb.
Brown sugar, packed 1-1/4 cups
Cinnamon 1-1/2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.

Candied Nuts

Ingredients Weight Measure
Egg white 1
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Pecans, coarsley chopped 1-1/2 cups
Sugar 1 cup
Salt 1/2 tsp.

Cream Cheese Icing

Ingredients Weight Measure
Cream cheese, soft 6 oz.
Butter, soft 1-1/2 cups
Powdered sugar 3-1/2 cups
Vanilla extract 4 tsp.


  1. To prepare Dough, soak raisins in 2 Tbsp. water and TABASCO® Chipotle Pepper Sauce for 1 hour.
  2. Whisk yeast in remaining water and set aside until bubbly.
  3. With paddle attachment in electric mixer, cream the sugar and butter. Add salt, nutmeg, eggs and milk and mix on medium for 2 minutes.
  4. Add yeast mixture and mix to combine.
  5. Change to dough hook and add flours and raisins. Mix on low for 1 minute and on medium for 5 minutes. Dough should be smooth and slightly tacky.
  6. Transfer to greased bowl, cover with plastic and let rise until doubled.
  7. To prepare Filling, combine all ingredients and stir until well blended. Set aside.
  8. To prepare Candied Nuts, whisk egg white and TABASCO® Chipotle Pepper Sauce together until combined.
  9. Add nuts to egg mixture and stir to coat.
  10. Add sugar and salt to nut mixture and stir until nuts are covered with sugar.
  11. Evenly spread nut mixture on parchment-covered sheetpan and bake in 350°F oven for 10 minutes. Do not stir. Let cool.
  12. To prepare Cream Cheese Icing, cream butter and sugar using paddle attachment in electric mixer.
  13. Add powdered sugar and vanilla to cream cheese mixture and mix until smooth and fluffy. Set aside.
  14. To assemble, roll the dough on a lightly floured surface into a 12"x16" rectangle.
  15. Evenly spread the filling within 1/2" of the edge of the dough.
  16. Coarsely break the cooled nut mixture and sprinkle 2/3 of the nuts evenly on the filling.
  17. Roll the dough lengthwise into a 3"x16" log. Place it seam-side down.
  18. Cut the roll into inch-wide slices using a serrated knife.
  19. Place the slices cut-side down in greased muffin tins.
  20. Loosely cover tins with plastic wrap and let rise until doubled in size.
  21. Preheat oven to 350°F. When buns have doubled, place on center oven rack and bake 12-15 minutes. Buns are done when medium brown and spring back when touched.
  22. Immediately remove from muffin tins and place on serving tray.
  23. Immediately spread top of each with 1 Tbsp. Cream Cheese Icing and sprinkle with remaining nut mixture. Serve warm.

Yield: 15 servings