Sticky Maple & Pecan Scrolls

Prep time: 3 hours (includes rising time)
Cook time: 35 minutes
Makes: 15

INGREDIENTS

Dough
1 cup milk
⅓ cup brown sugar
3 tsp active dry yeast
3 ¾ cups plain flour
½ tsp cinnamon
1 tsp salt
1 size 7 Egg
85g unsalted butter, softened and cubed
⅓ cup cream, room temperature

Filling
100g unsalted butter, softened
¼ cup brown sugar
50ml maple syrup
1 tsp cinnamon
100g FreshLife Pecans, roasted and finely chopped
100g FreshLife Australian Sultanas

Glaze
100g unsalted butter, softened
1 cup brown sugar
1 cup cream
⅓ cup maple syrup
40g FreshLife Pecans, roasted and chopped

METHOD

  • Warm milk in the microwave until warm to the touch and pour into a small bowl with 1 teaspoon of the sugar and the yeast. Whisk and set aside in a warm place until the mixture looks foamy (around 5 minutes).

  • Place the flour, cinnamon, salt, and remaining sugar for the dough in the bowl of a stand mixer fitted with a dough hook. Mix briefly then, with the motor running, add the yeast mixture and egg.

  • Knead on low speed for 10 minutes or until a smooth dough forms. Add the butter, a piece at a time, until combined.

  • Once the dough is smooth and elastic, put it in a large greased bowl, cover with cling-wrap and leave in a warm place to rise for 60-90 minutes, until doubled in size.

  • Grease a deep 25x33cm baking pan. Combine all the ingredients for the glaze except the pecans in a saucepan over medium heat until the butter is melted. Stir until combined and sugar has dissolved.

  • Pour about two thirds of the glaze onto the bottom of the prepared pan and swirl so the glaze evenly covers the bottom. Add pecans to the reserved glaze and set aside.

  • Make the filling: Combine butter, cinnamon, maple syrup and brown sugar in a bowl until it is smooth and creamy.

  • Punch down the risen dough, then roll out on a lightly floured surface into a rectangle around 35x40cm.

  • Spread the butter mixture evenly over the dough, leaving a 1cm border on all edges. Sprinkle with the sultanas and pecans.

  • Starting at the long edge closest to you, start rolling the dough into a tight log. Use a serrated knife to cut the dough into 15 equal pieces, and place the pieces into the prepared pan. Place the pieces from the end of the log uneven side down.

  • Cover with a damp towel and let rise in a warm place for an additional hour. 

  • Preheat the oven to 180℃.

  • The risen rolls should be touching each other. Carefully pour over the cream (this helps the buns come out softer and moister).

  • Bake in the preheated oven for 35 minutes until golden-brown. Once cooked, remove from the oven, pour over reserved glaze with the pecans, and allow to cool for 10 minutes.

  • Remove from the pan and serve warm.

 
Side Dish, Baking, Desserts and Treats, LunchboxSuze QuinlanPecans, Sultanas