Cinnamon Biscuits Recipe With Pecan Topping

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"You Be Sweet" is full of food traditions passed down from family members and neighbors. With classic ingredients and home-cooked inspiration, authors Patsy Caldwell and Amy Lyles Wilson remind us through these recipes how satisfying it is to be sweet.
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This delicious Cinnamon Biscuit Recipe uses heavy whipping cream and is easier and faster than a traditional cinnamon roll recipe.

In You Be Sweet (Thomas Nelson, Inc., 2012), a compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand a dessert decadent and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it! The following excerpt comes from chapter 10, “Mary Beth Has a Bridal Shower.”

You can purchase this book from the GRIT store: You Be Sweet.

More from You Be Sweet

Pumpkin Cake Recipe With Cream Cheese Icing
Pink Lemonade Cupcakes Recipe
Caramel Pie Recipe With Meringue Topping

Cinnamon Biscuits Recipe  

Makes 12 cinnamon biscuits

Cinnamon Biscuits
1 cup heavy whipping cream
1 1/2 cups all-purpose flour, plus extra for dusting
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 cup brown sugar, firmly packed
1 1/2 tablespoons cinnamon

Pecan Topping
3/4 cup brown sugar, firmly packed
3 tablespoons heavy whipping cream
3/4 cup pecans, finely chopped
1 teaspoon vanilla extract

To make the biscuits:
Preheat the oven to 425 degrees. Lightly grease an 8-inch baking pan.

In a medium mixing bowl, whip the cream with an electric mixer on high speed until soft peaks form. In a small bowl, mix the flour, baking powder, and salt. Add the flour mixture to the whipped cream, stirring with a spatula, to form a stiff dough. Turn the dough out onto a lightly floured board and knead for about 1 minute.

Roll into a 12 x 9-inch rectangle, 1/4-inch thick. Brush with melted butter and sprinkle evenly with the brown sugar and cinnamon. Roll up from the long end to enclose the brown sugar mixture, pinching the seams together. Cut into 1-inch slices. Place the biscuits flat side down and close together in the prepared pan. Bake 12 to 15 minutes or until golden brown. While the biscuits are baking, prepare the topping.

To make the pecan topping:
Combine the brown sugar, cream, pecans, and vanilla in a small bowl. When the biscuits are done, spread the topping over the cinnamon biscuits and return them to the oven for an additional 4 minutes or until the topping is bubbly.

This excerpt has been reprinted with permission from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, published by Thomas Nelson, Inc., 2012. Buy this book from our store: You Be Sweet.

Published on Jun 21, 2013

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