Cinnamon Pecan Biscuits

Preheat oven to 425 degrees. Whip the cream until stiff peaks form. In a separate bowl blend the flour, baking powder and salt. Gradually add to the whipped cream and blend until a firm dough forms. Knead on a floured surface for approximately 1 minute then roll into a rectangle approximately 9 x 12. Brush melted butter on top and sprinkle with Watkins Cinnamon and sugar. Roll up like a jellyroll and cut into 3/4 inch slices. Place close together in an 8 inch round cake pan sprayed with Watkins Cooking spray. Bake for 15 minutes or until tops of rolls are very lightly browned. While rolls bake, prepare topping by mixing together the topping ingredients. After rolls have baked 15 minutes, take them out of the oven and spread on the topping mixture. Return rolls to the oven and bake an additional 3 to 4 minutes longer or until topping starts to bubble. Remove from oven and serve warm.

From the kitchen of Linda Sikut, Watkins Independent Manager

12 rolls

15

1 Cup Whipping Cream

1 1/2 Cups All-Purpose Flour

4 teas. Watkins Baking Powder

1/2 teas. salt

2 Tbsp. melted butter

2 Tbsp. Watkins Cinnamon

1/2 Cup light brown sugar, packed

Topping:

1/2 Cup light brown sugar, packed

1/4 Cup finely chopped pecans

2 Tbsp. Whipping Cream

1/2 teas. Watkins Vanilla Extract

1/2 teas. Watkins Butter Pecan Extract