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Easy Pecan Rolls

Categories: Biscuits & Scones, Breakfast

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This basic biscuit dough is topped with icing and has a brown sugar and butter caramelized base. Sweet, sticky and great for a homemade weekend breakfast.


  • 6 Tbsp. brown sugar
  • 3 Tbsp. butter softened
  • 4 Tbsp. shortening cold
  • 3 tsp. Rumford Baking Powder
  • 4 oz. pecan halves
  • 2/3 c. milk
  • 2 Tbsp. butter melted
  • 1/2 c. brown sugar
  • 2 c. all-purpose flour sifted
  • 2 c. powdered sugar sifted
  • 1 tsp. salt
  • 1/4 c. whole milk
  • 1/4 tsp. vanilla extract


  1. Place the 4 tablespoons shortening in a small bowl and chill in the refrigerator for 10-15 minutes. (Chilling the shortening will create a lighter, flakier biscuit.) In a small bowl, cream 6 tablespoons brown sugar and 3 tablespoons butter until light and fluffy. Divide mixture evenly and spread in each cup of a well-greased 12-cup muffin pan; place 3 to 4 pecan halves on top of this mixture.
  2. In a medium size bowl, sift the flour, then whisk in the baking powder and salt. Using a pastry cutter, fork, or your fingers, cut the chilled shortening into the flour mixture until buttery crumbs begin to form. Slowly mix in the milk until mixture comes together. 
  3. Transfer the dough to a well-floured surface. Roll dough to 1/4 inch thickness and brush with 2 tablespoons melted butter. Sprinkle with 1/2 cup brown sugar.
  4. Roll dough, similar to when making a jelly roll, and cut dough into 1 inch slices. Place cut sides down in prepared muffin pan.
  5. Bake in a 425 degree F. oven for 18 to 20 minutes. Allow to cool for 15 minutes. 
  6. In a medium sized bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle icing over pecan rolls. Serve immediately.

Photography by Nathaniel Crawford - Terminatetor Kitchen