Quick Cinnamon Pecan Rolls

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3 tablespoons cold unsalted butter, cut up
• 1/3 cup milk
• 1/2 cup firmly packed brown sugar (divided use)
• 1/2 cup shelled pecans, coarsely chopped
• 2 tablespoons milk
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoons butter, very soft or 1 1/2 tablespoons melted butter

Recipe

• 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.