Pecan Sticky Buns
These impressive pecan sticky buns use sweet biscuit dough, which is easier to work with and takes much less time to prepare.
By Yankee Magazine|Sep 18 2018|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis dough is interesting because unlike most breakfast rolls, it’s not a yeast dough. Instead, it’s a sweet biscuit dough, which is easier to work with and takes much less time to prepare. Treat it as you would any biscuit dough: with a light hand and minimal kneading. For something a little different, try substituting cardamom or cloves for the cinnamon, or adding orange, lemon, or lime zest to the filling.
Yield:
12 bunsIngredients
2 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons (3⁄4 stick) unsalted butter, chilled and cut into ½-inch cubes
3/4 cup milk
1 large egg
Instructions
Preheat the oven to 375°. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Press the chilled butter into the mixture with your fingertips or a pastry cutter until the results look like coarse cornmeal. Add the milk and egg, and mix with your hands until just combined. Sprinkle the countertop with flour, then turn out the dough. Knead gently five or six times to just combine. With a rolling pin, roll the dough out to a little more than ¼-inch thickness, dusting with flour as needed.
