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Pecan-Maple Sticky Rolls

Source of Recipe


Food & Wine magazine



List of Ingredients



• ¾ cup whole pecans
  
• 2 cups all-purpose flour
  
• ¼ cup sugar
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• Pinch of salt
  
• 1½ sticks unsalted butter (1 stick, cubed and chilled; 4 Tbsp melted)
  
• 1 cup buttermilk
  
• 1 tsp cinnamon
  
• 6 Tbsp pure maple syrup
  






Instructions



1. Preheat the oven to 425° F. Spread the pecans in a pie plate and toast for about 6 minutes, until fragrant; let cool slightly.
   
   
2. Meanwhile, spray a 12-cup muffin tin with cooking spray.
   In a food processor, pulse the flour with 2 tablespoons of the sugar, the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk, and pulse a few times, just until a soft dough forms.
   
   
3. Turn the dough out onto a floured surface and knead three times. Pat or roll the dough into an 8- x 12-inch rectangle. Brush with 2 tablespoons of the melted butter.
   
   
4. In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon, and sprinkle all over the dough. Beginning at a long side, roll the dough into a tight cylinder and pinch the seam closed. Cut the dough into 12 slices.
   
   
5. Divide the maple syrup and the remaining 2 tablespoons of melted butter among the cups. Scatter the pecans in the cups and top with the dough pinwheels. Bake for about 18 minutes, until golden; place a baking sheet below to catch any drips. Invert a rack over the rolls, and invert them onto the rack. Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving.
   
   Makes 12 rolls.