The Baker's Daughter: Cinnamon and sugar biscuit rolls with pecans

Cinnamon and sugar biscuit rolls with pecans

I was sick with the flu the past few days and wasn't eating much of anything other than crackers. All my co-workers had it and so did my entire family. I was so anxious about getting it; keeping my distance from the infected, and washing my hands constantly, that I was getting paranoid, and then I gave in. I almost wanted to get it just so I could stop worrying about it. Then I got sick and wondered what I had been thinking. Once I started to recover I started to think about food ... a lot. I was sitting in my bed rifling through cooking magazines, dreaming of everything I was going to make and eat as soon as I got better. These rolls have absolutely satisfied my sweet cravings. If you've ever been hesitant to make cinnamon buns from scratch because you are worried about making a yeast dough, then these rolls will work really well for you. If you don't have buttermilk you can substitute using cream with a teaspoon of lemon juice or vinegar. Let if sit for a few minutes before using.

Cinnamon and sugar biscuit rolls with pecans

2 cups all-purpose flour

2 tbsp sugar

1 tsp baking powder

1 tsp baking soda

pinch of salt

1/2 cup cold butter, cut into cubes

2/3 cup buttermilk

3/4 cup brown sugar

1 cup pecans

6 tbsp melted butter

1 tsp cinnamon

Directions

Preheat your oven to 350 degrees Fahrenheit. Grease a 7 inch round cake pan and place the 1 cup of pecans on the bottom. Sprinkle 1/4 cup of brown sugar on top of the pecans and drizzle 2 tbsp of melted butter over the pecans and sugar.

In a medium sized bowl whisk together the flour, baking powder, baking soda and salt. Using your fingers rub the cubed butter into the flour mixture until a coarse crumb forms. Mix in the buttermilk and form the dough into a ball.

Lightly flour your table and rolling pin and roll out the dough into a 15 inch X 13 inch rectangle. Spread 1/2 cup of brown sugar over the dough and sprinkle with the cinnamon. Drizzle the 4 tbsp of melted butter evenly over the dough. Roll the dough lengthwise placing the seam on the bottom. Cut into 10, 1 1/2 inch pieces.

Place the pieces in the pan and bake for 20-25 minutes until lightly browned on top.

As soon as the pan is out of the oven flip it over onto a parchment lined tray or plate so the pecans are on top. If you don't flip it over immediately the sugar will cool and it may stick.