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1
Preheat the Oven to 350F, Spray a 2-inch square cake pan with baking spray and set a side.
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2
Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set a side.
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3
In the bowl of a stand mixer fitted with the paddle attachment, mix the ricotta, buttermilk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the butter.
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4
Add the flour mixture and stir just until blended.
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5
Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough.
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6
If the dough is sticky, knead in a bit more flour.
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7
Roll the dough out to a 6-by-8-inch rectangle about 1/4 inch thick and brush with 1 1/2 tablespoons of the remaining butter.
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8
Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them.
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9
Sprinkle evenly onto the dough, reserving about 1 tablespoon.
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10
Starting at a short end, roll the dough into a log and pinch the seam to seal.
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11
Trim the ends and slice into 6 even pieces.
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12
Place them, cut side up, into the prepared cake pan with their sides just touching.
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13
Brush the tops and sides of each roll with the remaining 1/2 tablespoon butter.
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14
Sprinkle the tops with the reserved sugar mixture.
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15
Bake until the edges are golden.
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16
20 to 25 minutes.
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17
Cool slightly before serving, and drizzle with Glaze if desired.
