Recipe - Honey Pecan Sticky Buns

One half cup Dried currants
2 tablespoon Brandy
Three fourths cup Firmly packed light brown
sugar
One fourth cup Honey plus additional for;
glazing the buns if desired
One half Stick (One fourth cup) unsalted
butter
One half cup Chopped pecans
Cream biscuit dough, recipe
follows
2 teaspoon Cinnamon

In a small bowl let the currants macerate in the brandy and One fourth cup hot
water for 20 minutes, or until they are softened, and drain them. In a
saucepan heat One fourth cup of the brown sugar, One fourth cup honey, and butter over
moderately low heat, stirring, until the sugar is melted. Pour the mixture
into an 8 1/2inch round cake pan, and sprinkle the pecans over it. Roll
the dough into an 18 by 10inch rectangle on a lightly floured surface,~
force the remaining One half cup brown sugar through a coarse sieve evenly over
the dough, and sprinkle the cinnamon and currants over the brown sugar.
Beginning with a long side roll up the dough tightly, jellyroll fashion.
Cut it into 1inch slices with a sharp knife, and fit the slices cut side
up in one layer in the pan, pressing them down gently. Bake the buns in a
preheated 425 degree F oven for 20 minutes, or until a tester inserted in
the dough comes out clean. Run a thin knife around the edge of the pan,
invert the buns onto a plate, and reinvert them onto a platter so that the
plain side is up. Brush the top with the additional honey, heated, if
desired. (Or, if you prefer not to use the honey glaze, invert the buns
directly onto a platter, sticky side up.)

Yield: 18 buns
Recipe By :COOKING LIVE SHOW #CL8719

Posted to MCRecipe Digest V1 #253

Date: Mon, 21 Oct 1996 16:07:25 0400

From: Meg Antczak meginny@frontiernet.net