- 16
- 40 mins
- 65 mins
Ingredients
- DOUGH:
- 1/4 cup butter, cubed
- 1 cup chopped pecans
- 3/4 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup honey
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2-1/4 to 2-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- 1/2 cup solid-pack pumpkin
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Preparation
Step 1
In a small saucepan, melt butter over medium heat.
Add pecans; cook and stir 2-3 minutes or until pecans are fragrant.
Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken.
Pour into a greased 9-in. square baking pan.
In a small bowl, dissolve yeast in warm water.
In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon.
Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well.
Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed.
Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture.
Cover with plastic wrap; refrigerate overnight.
Remove pan from refrigerator 30 minutes before baking.
Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.
Yield: 16 servings.