1/3 cup room temperature butter
3/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/3 cup chopped pecans or walnuts
2 cups flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup cold butter
2-3 tablespoons maple syrup or liquid brown sugar (optional)
1 cup milk or buttermilk

Cream together 1/3 cup of room temperature butter with brown sugar and cinnamon. Set aside.

In a separate mixing bowl mix flour, sugar, baking powder and salt. Cut in 1/4 cup of cold butter, pressing with a fork or pastry blender until mixture is crumbly. Form a well in the center of the mixture. Pour milk into well, stirring in the flour mixture from the inside edges until a soft dough is formed.

Turn out onto a clean work surface sprinkled lightly with flour. Knead 8-10 times. Pat out into a rectangle about 1/2" thick. Spread brown sugar mixture evenly and sprinkle with chopped nuts.

Roll up in a spiral, jelly-roll style and pinch the edges to seal well.

Slice into 12 1 inch wide pieces across the spiral. If sticky buns are desired, pour 2-3 tablespoons of maple syrup or liquid brown sugar into bottom of baking pan. Place each circle into a greased 8"x8" pan. Drizzle with a spoon of melted butter. Sprinkle with a little cinnamon and white sugar, if desired (optional).

Bake at 425°F for 15-20 minutes or until golden brown.

Run a knife along edges to loosen. Invert onto tray while still hot.

Tip: For lighter buns, use buttermilk instead of milk. If using buttermilk, add 1/2 teaspoon baking soda and use 1 teaspoon less baking powder.

Submitted By: CM