Small but Mighty-Petite Sweet Rolls

cranberry pecan biscuitsThe holidays are over and finally a bit a cold weather has arrived after an unusually warm start to the winter in New England.  I awoke early to a dusting of snow on the ground and a chilly breeze outside my window and headed for the kitchen.  My favorite time to bake is morning and I thought it would be a nice treat to bring something sweet to nibble on to my client meeting.  I had tucked away a few jars of Holiday Table jam (cranberry & pecan with cranberry honey) since my family complains that sometimes I sell every jar of a flavor they like and it also it seemed like a great flavor to use in baking.  I made up some buttermilk biscuit dough (recipe below)and patted it out in a long rectangle.  I spread some melted butter on the dough and then warmed the jam and spread it on the dough leave a bit of a clean edge on one side.   Them I sprinkled a cinnamon sugar mix over the jar and butter and tossed on a handful of chopped pecans.  I carefully rolled it up jelly roll fashion (the long side gets rolled) and cut it into one inch chunks.  The little rolls were placed in a buttered mini muffin tin and baked at 400 degrees for about 12-15 minutes.  While the rolls baked, I made a quick glaze of one tablespoon orange glazefresh orange juice, one teaspoon honey, and 1/2 cup of powdered sugar all mixed together until smooth.  When the rolls when done, I turned them out onto a cooking rack and drizzled them with the orange glaze.

Petite Sweet Rolls
2 cups flour
4 tablespoons butter melted
1/2 buttermilk
2/3 cup whole milk
2 teaspoons baking powder

Mix baking powder and flour in a mixing bowl
Mix melted butter, buttermilk, and milk
pour wet ingredients into the dry and mix just to combine

Filling
3 oz jam (always plenty of jam around here)
2 tablespoons melted butter
2 tablespoons cinnamon/sugar mix
1/4 cup chopped nuts or raisins if desired

 

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