Butterscotch Wheels

By Sara Bonisteel

Butterscotch Wheels
The New York Times; Sara Bonisteel/The New York Times
Total Time
50 minutes
Rating
4(44)
Notes
Read community notes

This recipe first appeared in “More Quick Breads,” a pamphlet from the Food News Department of The New York Times, published in 1954. The booklet was one of 15 produced by the section covering “easy-to-make” recipes on topics ranging from fish to party cakes. For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.

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Ingredients

Yield:10 to 12 rolls
  • 12tablespoons (1½ sticks) unsalted butter, divided
  • ½cup plus 1 tablespoon firmly packed light brown sugar, divided
  • ½cup pecans, coarsely chopped
  • 2cups cake flour, plus more for kneading
  • 1tablespoon baking powder
  • ⅛teaspoon salt
  • ½cup milk
  • ½teaspoon cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (11 servings)

286 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 136 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Melt two tablespoons butter in small pan over low heat. Add ¼ cup brown sugar and 1½ tablespoons water. Cook over low heat, stirring constantly, until mixture bubbles. Remove from heat and mix in pecans. Spread mixture into the bottom of an 8-inch-square ungreased baking dish.

  2. Step 2

    In a mixing bowl, combine flour, baking powder and salt. Cut 8 tablespoons butter into flour until it resembles coarse cornmeal. Add milk and stir until a soft dough forms.

  3. Step 3

    Turn out the dough onto a lightly floured board and knead for 30 seconds. Roll into 10-inch-by-12-inch rectangle about ¼-inch thick.

  4. Step 4

    Cream remaining butter with remaining brown sugar and the cinnamon until mixture is light and fluffy. Spread thinly over dough. Starting at a long end, roll up dough tightly, jelly-roll style, making an approximately 1½-inch thick log of dough. Cut roll crosswise into 1-inch slices; place flat in a baking dish with one of the cut sides down.

  5. Step 5

    Bake 20 to 25 minutes or until golden brown. Remove at once from dish and serve warm.

Ratings

4 out of 5
44 user ratings
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Leslie Stephen

Double inside spread. Cut into at least 10 rolls. Eight made the goo to dough ratio wrong.

Beth

Delicious and easy! Had no trouble cutting it half for the two of us. Good the next day after warming them in the oven for a short time.

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