Butterscotch Wheels
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons (1½ sticks) unsalted butter, divided
- ½cup plus 1 tablespoon firmly packed light brown sugar, divided
- ½cup pecans, coarsely chopped
- 2cups cake flour, plus more for kneading
- 1tablespoon baking powder
- ⅛teaspoon salt
- ½cup milk
- ½teaspoon cinnamon
Nutritional analysis per serving (11 servings)
286 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Melt two tablespoons butter in small pan over low heat. Add ¼ cup brown sugar and 1½ tablespoons water. Cook over low heat, stirring constantly, until mixture bubbles. Remove from heat and mix in pecans. Spread mixture into the bottom of an 8-inch-square ungreased baking dish.
- Step 2
In a mixing bowl, combine flour, baking powder and salt. Cut 8 tablespoons butter into flour until it resembles coarse cornmeal. Add milk and stir until a soft dough forms.
- Step 3
Turn out the dough onto a lightly floured board and knead for 30 seconds. Roll into 10-inch-by-12-inch rectangle about ¼-inch thick.
- Step 4
Cream remaining butter with remaining brown sugar and the cinnamon until mixture is light and fluffy. Spread thinly over dough. Starting at a long end, roll up dough tightly, jelly-roll style, making an approximately 1½-inch thick log of dough. Cut roll crosswise into 1-inch slices; place flat in a baking dish with one of the cut sides down.
- Step 5
Bake 20 to 25 minutes or until golden brown. Remove at once from dish and serve warm.
Private Notes
Comments
Delicious and easy! Had no trouble cutting it half for the two of us. Good the next day after warming them in the oven for a short time.
These aren’t bad, especially if you adjust your expectation from “pecan roll” to “pecan biscuit.” The dough is similar to a shortcake recipe I use (minus the kneading). I wouldn’t call it terribly easy, though. I spent 20 minutes just stirring the caramel awaiting the part where it “bubbles,” and finally gave up.
Double inside spread. Cut into at least 10 rolls. Eight made the goo to dough ratio wrong.
Delicious and easy! Had no trouble cutting it half for the two of us. Good the next day after warming them in the oven for a short time.