Step 1
Combine the milk, yeast and caster sugar in a bowl. Set aside for 5 mins or until foamy.
Step 2
Place the flour and salt in a large bowl. Make a well in the centre. Add the milk mixture and egg and stir until a sticky dough forms. Turn onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside for 1 hour to rise.
Step 3
Meanwhile, to make the butterscotch sauce, combine the butter, brown sugar, maple syrup, cream and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 mins or until mixture boils and thickens. Set aside to cool.
Step 4
Preheat oven to 200°C. Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy.
Step 5
Grease and line the base of a 22cm (base measurement) springform pan with baking paper. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spread with one-third of the cinnamon mixture. Fold a short side of dough over two-thirds of the filling. Fold remaining side over. Roll out to a 30cm x 40cm rectangle. Spread with half the remaining cinnamon mixture. Fold into thirds. Roll out to a 30cm x 40cm rectangle. Spread with the remaining cinnamon mixture. Sprinkle with pecans. Drizzle over one-third of the sauce. Starting from 1 long edge, roll up to enclose the filling. Cut crossways into 8 portions.
Step 6
Pour the remaining sauce over the base of the prepared pan. Arrange the rolls, cut-side up, in the pan over the sauce. Cover. Set aside for 15 mins to rise.
Step 7
Bake for 10 mins. Reduce oven to 180˚C. Bake, covering with foil if overbrowning, for 30 mins or until golden and cooked through. Set aside for 30 mins to cool. Remove from the pan.
Step 8
Place the icing sugar in a small bowl. Add enough water to make a runny paste. Drizzle over the top of the scrolls.