Pecan-Maple Sticky Rolls

Directions

1. 1
   Preheat the oven to 425.
2. 2
   Spread the pecans in a pie plate and toast for about 6 minutes, until fragrant; let cool slightly.
3. 3
   Meanwhile, spray a 12-cup muffin tin with cooking spray.
4. 4
   In a food processor, pulse the flour with 2 tablespoons of the sugar, the baking powder, baking soda and salt.
5. 5
   Add the cubed butter and pulse until it is the size of small peas.
6. 6
   Add the buttermilk and pulse a few times, just until a soft dough forms.
7. 7
   Turn the dough out onto a floured surface and knead 3 times.
8. 8
   Pat or roll the dough into an 8-by-12-inch rectangle.
9. 9
   Brush with 2 tablespoons of the melted butter.
10. 10
    In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle all over the dough.
11. 11
    Beginning at a long side, roll the dough into a tight cylinder and pinch the seam closed.
12. 12
    Cut the dough into 12 slices.
13. 13
    Divide the maple syrup and the remaining 2 tablespoons of melted butter among the cups.
14. 14
    Scatter the pecans in the cups and top with the dough pinwheels.
15. 15
    Bake for about 18 minutes, until golden; place a baking sheet below to catch any drips.
16. 16
    Invert a rack over the rolls and invert them onto the rack.
17. 17
    Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving.