February 25, 2014

Pecan Twirls with Sticky Toffee/Pecan Topping

Photo by Kimberly S
1 1lb loaf of Ready Dough found in the freezer section.
1 stick butter 1/2 of the stick melted (do NOT use margarine)
1 tbsp cinnamon
1 small package of pecan pieces or about a 1 1/2 cups
1/2 cup + 1/4 cup brown sugar
 3-4 tbsp Honey
9" round cake pan

After your dough has thawed, knead it on a floured surface into a round ball, store it in a greased bowl until it comes to room temperature.
Using your rolling pin, roll out the dough on floured surface until it reaches 1/4" in thickness creating a rectangle. Brush it liberally with the half of stick of melted butter (use all of it) Sprinkle 1/2 cup of brown sugar over the surface, then sprinkle cinnamon, then drizzle honey over the surface. Last, sprinkle chopped pecans. Starting at the longest side, roll the dough into a log, sealing the edges. Cut into 2" pieces wish sharp knife. Using your butter brush, coat the inside of your cake pan with any leftover butter and arrange the slices of dough in a circle. Bake 20 min @ 375 or until rolls are done. It will rise quite a bit, and may bubble over so use foil under your pan. While they bake, add your remaining 1/2 stick of butter to a small sauce pot, melt slowly med low heat and add 1/4 cup of brown sugar and 2-3 tablespoons of honey, stir frequently until brown sugar is bubbling and caramelized be very careful not to burn your butter! Add pecan pieces. When your rolls are done, pour this mixture over the top and bake for another 5 minutes or until pecans are toasted.


No comments:

Post a Comment