INGREDIENTS

INSTRUCTIONS

TOPPING
Preheat oven to 425 degrees.
In a small mixer bowl, whip cream until stiff. In another bowl, whisk
together flour, baking pow- der 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-by-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 a greased 8-inch
round cake pan. Bake for 15 minutes or until tops of rolls are very lightly
browned.
While rolls bake, prepare topping. 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 a dozen rolls.
For the topping: In a small bowl, mix together light brown sugar, finely
chopped pecans; cream; vanilla and pecan extract (optional).
PER SERVING: 260 calories, 14 grams fat, 38 milligrams cholesterol, 260
milligrams sodium.
(Source: adapted from "New Recipes From Quilt Country" by Marcia Adams
(Clarkson Potter)
Ideas to lower the fat: The above recipe has about 50% of its calories from
dairy fat. Things to try: Substitute lowfat versions or use 1 cup nonfat
sour cream. Reduce the butter to 4 teaspoons butter or margarine. -Pat
>From 18-Feb-98, Riverside Press-Enterprise. >another McBust from Pat
Hanneman (kitpath)
Notes: Not your average biscuit: This Sunday morning comfort food
masquerades as cinnamon rolls. -- Dallas Morning News (syn)
Recipe by: Quilt Country by Marcia Adams
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18,
1998

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