Biscuit Sticky Buns
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
4 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt6 tbsps
Unsalted Butter1.5 cups
Buttermilk (cold)3 tbsps
Light Brown Sugar1 tsp
Ground Cinnamon1 cup
Heavy Cream1 pinch
Fine Sea SaltDirections:
1
Special equipment: Dough cutter, 9-by-13-inch baking dish For the dough: Preheat the oven to 375 degrees F
2
Lightly butter the sides and bottom of a 9-by-13-inch baking dish
3
Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl
4
Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal
5
Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together
6
Scrape the dough onto a lightly floured counter
7
Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick
8
Position the dough so the short side is facing you
9
For the filling: Brush the surface of the dough with the softened butter
10
Combine the sugar, brown sugar and cinnamon in a small bowl
11
Spread the mixture evenly over the butter, leaving a 1/2-inch border
12
Spread the chopped pecans over the sugar mixture
13
Fold 1/4-inch of the short side in
14
Roll the dough up tightly into a log starting on the shorter side
15
Using your hands to apply pressure, roll the log back and forth a few times to seal the dough
16
Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces
17
For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted
18
Whisk in the brown sugar and cook until smooth and bubbly
19
Reduce the heat to low, whisk in the heavy cream and cook for 1 minute
20
Add the salt, then remove from the heat and keep warm
21
Pour the warm topping into the prepared baking dish
22
Scatter some additional chopped pecans evenly over the surface
23
Place the buns in the baking dish, cut-side down
24
Bake until puffed and golden brown, 25 to 35 minutes
25
Remove from the oven and let cool on a baking rack for 5 minutes
26
Carefully invert onto a platter