Food Recipes Breakfast & Brunch Breakfast Breads & Pastries Pecan-Maple Sticky Rolls 5.0 (2,328) 6 Reviews Grace Parisi has two shortcuts for these incredible faux sticky buns: using a biscuit dough instead of a yeast dough and baking it with maple syrup instead of homemade caramel. More Breakfast Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 12, 2017 Rate PRINT Share Trending Videos Photo: © Lucy Schaeffer Active Time: 20 mins Total Time: 45 mins Yield: 12 rolls Ingredients 3/4 cup whole pecans 2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 1 1/2 sticks unsalted butter—1 stick cubed and chilled, 4 tablespoons melted 1 cup buttermilk 1 teaspoon cinnamon 6 tablespoons pure maple syrup Directions Preheat the oven to 425°. Spread the pecans in a pie plate and toast for about 6 minutes, until fragrant; let cool slightly. Meanwhile, spray a 12-cup muffin tin with cooking spray. In a food processor, pulse the flour with 2 tablespoons of the sugar, the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse a few times, just until a soft dough forms. Turn the dough out onto a floured surface and knead 3 times. Pat or roll the dough into an 8-by-12-inch rectangle. Brush with 2 tablespoons of the melted butter. In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle all over the dough. Beginning at a long side, roll the dough into a tight cylinder and pinch the seam closed. Cut the dough into 12 slices. Divide the maple syrup and the remaining 2 tablespoons of melted butter among the cups. Scatter the pecans in the cups and top with the dough pinwheels. Bake for about 18 minutes, until golden; place a baking sheet below to catch any drips. Invert a rack over the rolls and invert them onto the rack. Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving. Originally appeared: September 2009 Rate It Print