Cinnamon and pecan scrolls
Fill your kitchen with the sweet aroma of these freshly baked cinnamon scrolls. Packed with crunchy pecans and homemade butterscotch sauce, you won’t be able to resist.
Note: + 30 mins cooling & 1 hour 20 mins standing time
- 1 cup (250ml) warm milk
- 2 tsp (7g) dried yeast
- 1 tbs caster sugar
- 3 cups (450g) plain flour
- 1/2 tsp salt
- 1 Coles Brand Australian Free Range Egg, lightly whisked
- 80g butter, softened
- 1/2 cup (110g) brown sugar
- 2 tsp ground cinnamon
- 3/4 cup (90g) finely chopped pecans
- 1/2 cup (80g) icing sugar
- 50g butter
- 1/3 cup (75g) brown sugar
- 2 tbs maple syrup
- 1 tbs thickened cream
- 1 tsp ground cinnamon
Combine the milk, yeast and caster sugar in a bowl. Set aside for 5 mins or until foamy.
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.
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.
Preheat oven to 200°C. Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy.
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.
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.
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.
Place the icing sugar in a small bowl. Add enough water to make a runny paste. Drizzle over the top of the scrolls.