Total Time
40mins
Prep 15 mins
Cook 25 mins

From Biscuits and Scones by Elizabeth Alston.

Ingredients Nutrition

Directions

  1. To make the crust, put flour, baking powder and salt into a large bowl; stir to mix well.
  2. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
  3. Add milk and stir with a fork until a soft dough forms.
  4. Turn out dough onto a lightly floured surface and give 10-12 kneads.
  5. Pat into a rectangle; wrap and refrigerate while you prepare the topping.
  6. Heat the oven to 425 degrees F.
  7. To make the topping, put 1/4 cup of the brown sugar, 1/4 cup of the pecans, milk and cinnamon in the bottom of an 8 or 9-inch round layer cake pan.
  8. Stir to mix well; spread evenly.
  9. On a lightly floured board, roll dough into a rectangle about 16x12-inch with the long side near you.
  10. Brush the dough with soft butter except for a 1-inch border along the farthest edge.
  11. Mix the remaining 1/4 cup brown sugar with the remaining 1/4 cup nuts; sprinkle over the butter.
  12. Roll up the dough jellyroll fashion, starting from the long edge nearest you.
  13. Cut the roll into 16 slices.
  14. Arrange the slices, cut side up and slightly apart, on top of the brown sugar mixture in the pan.
  15. Bake for 25 minutes or until nicely browned.
  16. Invert immediately onto a serving plate and remove the pan.
  17. Let cool 20 minutes before serving.