PECAN CINNAMON BISCUITS

FOR THE BISCUITS:
1 cup heavy (whipping) cream
1 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted butter
2 tablespoons ground cinnamon
1/2 cup light brown sugar, packed
FOR THE TOPPING:
1/2 cup light brown sugar, packed
1/2 cup finely chopped pecans
2 tablespoons heavy (whipping) cream
1 teaspoon vanilla extract
1/2 teaspoon pecan extract (optional)

Preheat oven to 425 degrees F.

In a small mixer bowl, whip the cream until stiff.

In another bowl, whisk together the flour, baking powder 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 by mixing together all ingredients.

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 12 rolls
Adapted from source: New Recipes From Quilt Country by Marcia Adams