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| Ingredients: |
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Biscuits:
1 cup whipping cream
1-1/2 cups all-purpose flour
4 tsp Watkins Baking Powder
1/2 tsp salt
2 TBS butter, melted
2 TBS Watkins Cinnamon
1/2 cup light brown sugar, packed
Watkins Cooking Spray
Topping:
1/2 cup light brown sugar, packed
1/2 cup finely chopped pecans
2 TBS whipping cream
1 tsp Watkins Original Vanilla
1/2 tsp Watkins Butter Pecan
Extract
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| Preparation: |
Preheat
oven to 425 degrees. In a small mixer bowl, whip the cream until
stiff. In another bowl, whisk together the flour, baking powder
and salt. Gradually add to
the whipped cream and blend with a rubber spatula until a firm
dough forms.
Turn onto a lightly floured surface and knead for 1 minute. Roll
out dough into a
1/4-inch-thick rectangle approximately 9 x 12 inches. Using a
pastry brush, spread
the melted butter over the dough. Sprinkle evenly with cinnamon
and sugar.
Beginning with a long side, roll up like a jellyroll and, with a
serrated knife, cut into
3/4-inch slices. Place close together in an 8-inch round cake
sprayed with
Watkins Cooking Spray. Bake for 15 minutes or until tops of
rolls are very
lightly browned.
While rolls bake, prepare topping by mixing together all
ingredients. Remove the browned rolls from the oven and spread
the top of each with some of the topping mixture. Return rolls
to the oven and bake 3 to 4 minutes longer or until topping
starts to bubble. Remove from oven and serve warm.
Makes 12 rolls.
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