Cinnamon scrolls




  • ½ cup milk (125 mls)
  • ¼ cup caster sugar (55 g)
  • 2 tsps dried yeast
  • 2 ⅔ cups plain flour (400 g)
  • pinch salt
  • 2 eggs
  • 50 g unsalted butter melted
  • ⅔ cup pecans toasted, chopped (100 g)

Caramel glaze

  • 1 cup brown sugar (200 g)
  • ½ cup pure cream (125 mls)
  • 2 tblsps golden syrup


Simple sugar glaze

  • 1 1/2 cups of icing sugar
  • 3-4 tbsp milk
  • 1 tsp of vanilla (optional)

Cinnamon butter

  • 100 g unsalted butter chopped
  • ½ cup brown sugar (100 g)
  • 1 tblsp ground cinnamon


Grease a 24cm round cake pan. Line base and side with baking paper. Heat milk to lukewarm. Remove. Lightly whisk in sugar and yeast. Cover. Stand in a warm place for 20 minutes, or until frothy. Sift combined flour and salt into a large bowl. Make well in centre. Pour in yeast mixture, eggs and butter. Gradually stir into flour mixture until a dough forms. Turn out onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl. Cover. Stand in a warm place for 40 minutes, or until doubled in size. To make caramel glaze, combine all ingredients in a small pan. Stir until sugar is dissolved. Simmer for 3 minutes, stirring occasionally, or until slightly thickened. To make sugar glaze, gradually add milk to icing sugar in a small bowl and stir until smooth. Stir in vanilla if desired. Pour ½ cup of glaze over base of pan. To make cinnamon butter, beat all ingredients until fluffy. Turn dough out onto a lightly floured surface. Knead for 3 minutes. Roll out to a 30cm x 48cm rectangle. Spread with cinnamon butter. Top with half the nuts. Starting from the long side, roll up dough firmly to form a log. Place seam-side down. Trim edges. Cut into 12 slices, 4cm thick. Arrange slices, cut-side up, in pan. Cover. Set aside in a warm place for 25 minutes, or until doubled in size. Cook in a moderate oven (180C) for about 25 to 30 minutes, or until golden brown. Stand in pan for 5 minutes before turning out onto a plate. Pour remaining caramel glaze over warm scrolls. Top with remaining nuts.

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