Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- ½ cup plus 1 tablespoon firmly packed light brown sugar, divided
- ½ cup pecans, coarsely chopped
- 2 cups cake flour, plus more for kneading
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- ½ cup milk
- ½ teaspoon cinnamon
- Nutritional Information
Nutritional analysis per serving (10 servings)
313 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 37 milligrams cholesterol; 149 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 rolls
Preparation
- Heat oven to 400 degrees. Melt two tablespoons butter in small pan over low heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons water. Cook over low heat, stirring constantly, until mixture bubbles. Remove from heat and mix in pecans. Spread mixture into the bottom of an 8-inch-square ungreased baking dish.
- In a mixing bowl, combine flour, baking powder and salt. Cut 8 tablespoons butter into flour until it resembles coarse cornmeal. Add milk and stir until a soft dough forms.
- Turn out the dough onto a lightly floured board and knead for 30 seconds. Roll into 10-inch-by-12-inch rectangle about 1/4-inch thick.
- Cream remaining butter with remaining brown sugar and the cinnamon until mixture is light and fluffy. Spread thinly over dough. Starting at a long end, roll up dough tightly, jelly-roll style, making an approximately 1 1/2-inch thick log of dough. Cut roll crosswise into 1-inch slices; place flat in a baking dish with one of the cut sides down.
- Bake 20 to 25 minutes or until golden brown. Remove at once from dish and serve warm.
50 minutes
Dining and Cooking