Ingredients
- 1 cup buttermilk
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1 egg
- 3 cups flour plus more for dusting
- Filling
- 2 tbsp. butter, room temperature
- 2/3 cups brown sugar
- 3/4 tsp. ground cinnamon
- 1/3 cup dried cranberries chopped
- 1/3 cup pecans chopped
- Icing
- 1 cup powdered sugar
- 2-3 tbsp. milk or cream
Preparation
Step 1
Preheat oven to 375° F.
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon - do not over mix!
Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon first, and then the pecans and cranberries.
Roll the dough into a log and stretch slightly. Cut into one-inch pieces and put the pieces into greased mini muffin tins.
Bake for 10- 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
Drizzle with icing (if using) when cool