Prep 25 mins
Cook 1 hr
This recipe was in the December 2008 issue of Good Housekeeping magazine, and I just had to try it out... I made some changes, but I'm posting the recipe as it appeared in the magazine. I used brownulated light brown sugar instead of the dark brown sugar; margarine instead of butter; peanuts instead of pecans, and probably less than 3/4 cup, though I didn't measure; and soy milk plus vinegar in place of the buttermilk. Personally, I found the dough VERY sticky and difficult to work with, and if I hadn't kneaded it on a piece of foil paper, I would never have been able to roll it up at all. I'd suggest either adding some flour or cutting back a bit on the liquid. I only got seven buns, but that could have something to do with the difficulty I was having with the dough.
- 59.14 ml packed dark brown sugar, plus
- 78.07 ml packed dark brown sugar
- 7.39 ml ground cinnamon
- 29.58 ml honey
- 133.10 ml butter, melted
- 177.44 ml pecans, toasted and coarsely chopped
- 650.62 ml all-purpose flour
- 59.14 ml granulated sugar
- 7.39 ml baking powder
- 7.39 ml baking soda
- 7.39 ml salt
- 295.73 ml buttermilk
- Preheat oven to 425 degrees. Grease 9-inch round metal cake pan. Prepare filling: In small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
- To prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar, and 2 tablespoons butter on medium until mixture is blended and smooth, stirring occasionally. Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
- To prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In small bowl, mix buttermilk and 5 tablespoons butter. With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
- Turn dough onto lightly floured surface, and knead 8 to 10 times or just until smooth, about 30 seconds. Pat dough into 12" by 9" rectangle. Brush dough with 1 tablespoon butter, then sprinkle with filling. Starting at one short end, roll up dough jelly-roll fashion. With seam side down, cut dough crosswise into 8 slices.
- Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter. Bake buns 28 to 30 minutes or until golden. Remove pan from oven. Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides. Remove baking pan. Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later. Wrap any leftovers in foil, and store at room temperature up to 3 days.
I made these rolls and they are really delicious. Much easier than the yeast raised kind and very quick to make. I will make them again soon.