Serves a Crowd

Nutella & Pecan Swirl Biscuit Buns

July  2, 2011
1 Rating
Author Notes

Living in the South, I am a big fan of scones and biscuits. I am always thinking of new ways to reinvent biscuit dough, either sweet or savory. Here is a recipe for biscuit buns with Nutella, pecans and mini chocolate chips. The technique is quite the same as making a biscuit. What is a biscuit bun? Simply a sweet biscuit rolled up around a sweet filling. The smooth Nutella filling firms up into a chocolate fudge confection as it bakes. The taste complete with the toasted pecans and mini chocolate chips is quite heavenly.
Lorraine Fina Stevenski

  • Serves 12
Ingredients
  • Biscuit Dough:
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into 8 pieces
  • 1/2 cup half and half, cold
  • 2 teaspoons vanilla extract
  • Filling/Topping:
  • 1/2 cup finely chopped toasted pecans
  • 1/2 cup mini chocolate chips
  • 1/2 cup Nutella
  • 1/2 cup sugar
In This Recipe
Directions
  1. 1. Preheat the oven to 375 degrees. Line 2 half sheet pans with parchment paper. 2. MAKE THE BISCUIT DOUGH: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 3. Using a pastry blender, cut in the butter until coarse crumbs form. 4. Make a well in the middle of the flour mixture. Add the half and half and vanilla extract with a wooden spoon or spatula and stir just until dough comes together. 5. Turn the dough out on a lightly floured surface. Gently gather any loose crumbs into the dough mixture and fold over JUST a few turns forming into a ball. 6. Roll the dough into a 1/2" thick rectangle on a lightly floured surface. Use more flour if necessary on the board and your hands to keep dough from sticking. Keep the dough cold! 7. MAKE THE FILLING: In a medium bowl, toss together the pecans and mini chocolate chips. 8. PUT IT ALL TOGETHER: Spread the middle of the dough with the Nutella and sprinkle with the pecan/chocolate chip mixture evenly. Leave the top and bottom of the dough with no filling at least 2 inches from each edge. Roll up in a log, starting from the long side. Pinch the seam to seal in the filling. Roll the log to form an evenly round log shape. With a sharp floured knife, cut the dough into twelve 1-inch thick slices, flatten slightly with the palm of your hand and then dip in sugar. Arrange 6 to each cookie sheet. Bake for 10-15 minutes or until light golden brown. Cool to firm up before serving.

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    8 Reviews

    bakerloo December 24, 2013
    Dough doesn't quite turn out the way it is meant to. On the second batch I tried reducing the half and half going in and it seemed to make a difference.
     
    Author Comment
    Lorraine F. December 24, 2013
    bakerloo: The dough will react to the environment you are in. Cold, hot, humid, dry...Also the brand of flour you use will make a difference too. I always use King Arthur Flour when baking. This dough is much like a biscuit dough and should not be kneaded too much. Always have more flour on hand to keep the dough workable. I am in Florida where it is always warm, but keep my house pretty chilly and dry. That is probably why the recipe works OK for me as is. But there is always flour on the counter as I work the dough too. I hope you finally got good results.
     
    fiveandspice August 10, 2011
    Oh my! These look wonderful! What a treat!
     
    singing_baker August 8, 2011
    say whaaat?!? you had me at nutella!
     
    sexyLAMBCHOPx August 8, 2011
    sexy lookin' morsels!
     
    mrslarkin August 8, 2011
    mmm....i'd be first on line for these!!
     
    Waverly August 8, 2011
    YUM
     
    lapadia August 8, 2011
    These look and sound great, Lorrainesfav! Scones are BIG at the fairs in the NW, I can picture these selling fast!