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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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from culinary concoctions by peapody - /2010/11/01/mini-sticky-buns/ Ingredients:
24 pecan halves |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup heavy cream |
1/2 cup brown sugar, packed |
1/2 teaspoon cinnamon |
2 tablespoons unsalted butter, very soft |
Directions:
1. Preheat oven to 400°F Grease a 24 cup mini muffin tin with baking spray. Set aside.
2. Place a pecan half in each cup, top side down.
3. Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center. Pour the cream into the well. Using a rubber spatula, fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough is formed.
4. Let dough rest for 2 to 3 minutes.
5. On a lightly floured surface, with a floured rolling pin, roll the dough into a 12-x-7 inch rectangle. Spread the dough with soft butter and sprinkle with brown sugar.
6. Start at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll. Cut eh roll crosswise into 24 pieces. Place each piece in a muffin cup, cut side up.
7. Bake 12-15 minutes, until well browned. Rotate pan halfway through. Immediately turn the buns out onto a sheet of parchment on a heat proof surface. Serve on the day you make.
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