Ingredients

• 1/2 cup dried currants
• 2 tablespoons brandy
• 3/4 cup firmly packed light brown sugar
• 1/4 cup honey plus additional for glazing the buns if desired
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 cup chopped pecans
• Cream biscuit dough,
• 2 teaspoons cinnamon

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Instructions

1. In a small bowl let the currants macerate in the brandy and 1/4 cup hot water for 20 minutes, or until they are softened, and drain them. In a saucepan heat 1/4 cup of the brown sugar, 1/4 cup honey, and butter over moderately low heat, stirring, until the sugar is melted. Pour the mixture into an 8 1/2-inch round cake pan, and sprinkle the pecans over it. Roll the dough into an 18- by 10-inch rectangle on a lightly floured surface, force the remaining 1/2 cup brown sugar through a coarse sieve evenly over the dough, and sprinkle the cinnamon and currants over the brown sugar. Beginning with a long side roll up the dough tightly, jelly-roll fashion. Cut it into 1-inch slices with a sharp knife, and fit the slices cut side up in one layer in the pan, pressing them down gently. Bake the buns in a pre-heated 425 degree F oven for 20 minutes, or until a tester inserted in the dough comes out clean. Run a thin knife around the edge of the pan, invert the buns onto a plate, and invert them onto a platter so that the plain side is up. Brush the top with the additional honey, heated, if desired. (Or, if you prefer not to use the honey glaze, invert the buns directly onto a platter, sticky side up.);