Quick Cinnamon Pecan Rolls

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READY IN: 40mins
YIELD: 16 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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