Pecan Cinnamon Buns

  1. For Filling:
  2. Combine br. sugar, chpd. pecans, suagr, cinnamon, cloves, and salt in a medium bowl. (filling will be dry and crumbly).
  3. For Dough:
  4. Preheat oven to 425 degrees.
  5. Spray 10" round cake pan with 2 " high sides with nonstick spray. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Stir buttermilk and 6 T. melted butter into dry ingredients until blended. Transfer dough to lightly floured surface and knead until smooth, adding more flour by teaspoonsfuls if dough is too sticky, about 8 turns.
  6. Roll dough out on lightly floured surface to 12 x 10 " rectangle. Brush dough w/ 1 T. melted butter. Sprinkle filling evenly over dough, leaving 1" plain border on 1 long side. Press filling gently into dough to adhere. Beginning at long end opposite plain border, roll up dough jelly-roll style. Pinch border of dough to seal. Cut cough crosswise into 8 equal slices.
  7. Place 1 bun in center of prepared cake pan; surround with remaining 7 bunx, spacing apart. Brush tops of buns with remaining 2 T. melted butter. Bake buns until golden brown, about 23 min. (some filling may come out sides of buns). Cool buns in pan on rack 5 min. Drizzle icing over warm buns, then serve warm or at room temperature.
  8. For Mascarpone icing:
  9. Whisk 1 c. powdered sugar, 2 T. mascarpone cheese, and 2 T. buttermilk in medium bowl until smooth.

filling, brown sugar, pecans, sugar, ground cinnamon, cloves, salt, butter, nonstick vegetable spray, flour, sugar, baking powder, baking soda, salt, buttermilk, butter, mascarpone icing

Taken from www.epicurious.com/recipes/member/views/pecan-cinnamon-buns-1216493 (may not work)

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