Maple, Pecan and Cinnamon Scrolls

Difficulty: Medium

Makes: 12

Preparation time: 20 minutes

Cooking time: 30 minutes

Method

Turn on Proving Drawer.

Combine the yeast, milk and 2 teaspoons of sugar in a jug and stir to combine, set aside until the mixture foams.

Place the flour, remaining sugar and cinnamon in the bowl of an electric mixer fitted with a dough hook and gradually pour in the egg and yeast mixture.

Mix on low until the dough is combined, then increase speed and knead for about 5 minutes until you have a smooth and elastic dough.

Add the butter, one piece at a time, until all combined. Place in a lightly buttered bowl, cover with a damp cloth and place in the proving drawer (or warm place) for one hour until doubled in size.

Grease a 20cm x 30cm cake tin and preheat oven to 170°C Fan.

Knock back the dough and roll out on a floured surface into a 35cm x 40cm rectangle.

For the filling, combine the butter, sugar and cinnamon in a bowl and spread onto dough leaving a 1cm border.

Sprinkle evenly with pecans then roll up tightly from the longest edge closest to you.

Trim the edges and discard then cut into 12 equal pieces and place in prepared tin, cut-side up, and not touching.

Cover with cloth and return to proving drawer (or warm place) for another 30 minutes, or until the scrolls are touching. Bake for 30 minutes until golden and cooked through.

Meanwhile, for the glaze, place all ingredients in a medium saucepan over medium heat and simmer for 4-5 minutes until thickened, set aside to cool.

Cool scrolls in the tin for 10 minutes before transferring to a board. Serve scrolls warm, drizzled with glaze and topped with chopped pecans.

Recipe Presented by Falcon