Sticky Pecan Bites

I know Ihave been posting a lot of dessert lately, but these little cinnamon buns
are so good that I just have to tell you about them. And since it is January and pretty cold out, a little cinnamon warmth cannot  do any harm, right? They come together in the time you need to preheat the oven. There is no yeast involved, so the dough doesn't have to rest and they are best when enjoyed warm and straight from the oven.

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• Sticky Pecan Bites
• (Alice Medrich)
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• 24 Pecan Halves
• 1 cup (4.5 oz) unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt, plus additional for sprinkling
• ¾ cup heavy cream
• ½ cup (3.5 oz) packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, very soft
• 1 Mini Muffin Pan with 24 cups or 2 Mini Muffin Pans with 12 cups
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Preheat the oven to 400°F. Position a rack in the lower third of the oven. Lightly grease a mini muffin pan (with 24 cups or 2-12 cups)

Place a pecan half in  each muffin cups, top side down. Combine the flour, baking powder, and 1/4 teaspoon salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. 

Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough has formed; it should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm up. 

Meanwhile, mix together the sugar and cinnamon.

On a lightly floured surface, with a rolling pin, roll the dough to a rectangle 12 by 7 inches and 1/4-inch thick. Spread the dough with the soft butter, and sprinkle with a generous pinch of salt and the brown sugar, leaving a 1/ to 1/4 inch border. Starting at one long side, roll the dough tightly. Cut the dough crosswise into 24 equal pieces. Place each piece in a muffin cup, cut side up.

Bake for 12-15 minutes, until well browned. Immediately turn the cookies out onto a sheet of parchment on a heatproof surface. Serve warm out of the oven.