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Pecan pie rolls

Ingredients

  1. Step 1 400ml milk
  2. Step 2 1 cinnamon stick
  3. Step 3 ½ orange , zest only, finely grated
  4. Step 4 500g strong white flour , plus 4 tbsp and extra for shaping
  5. Step 5 50g unsalted butter
  6. Step 6 1 medium egg
  7. Step 7 50g caster sugar
  8. Step 8 1 sachet fast-action yeast
  9. Step 9 1 ½ tsp salt
  10. Step 10 oil for kneading
  11. Step 11 5 shortbreads finger biscuits
  12. Step 12 100g pecans , chopped
  13. Step 13 100g dark brown sugar
  14. Step 14 3 tbsp maple syrup
  15. Step 15 2 tsp ground cinnamon
  16. Step 16 25g butter , chilled or frozen
  17. Step 17 1 egg beaten, to glaze
  18. Step 18 ½ tbsp golden caster sugar
  19. Step 19 5 tbsp icing sugar
  20. Step 20 ½ tsp cinnamon
Pecan pie rolls
Calories: 509 Carbohydrate: 71 g Protein: 10 g Fat: 20 g
Cook time: 55 minutes Prep time: 20 minutes Total time: 75 minutes Servings: 10

TAGS

Dessert Treat Baking Brunch Cinnamon Cinnamon roll Dough Indulgent Miriam Nice Pecan pie Sharing Vegetarian

Directions

  1. Step 1 Put the milk, cinnamon stick, orange zest and 4 tbsp flour in a saucepan, whisk well and bring to a boil. Take the pan off the heat and add the butter and leave to cool for 10 mins.
  2. Step 2 Pour the milk mixture into a bowl and discard the cinnamon stick. Beat in the egg, sugar and yeast, followed by the remaining flour and salt. Mix to a soft and very sticky dough, cover and leave for 10 minutes.
  3. Step 3 Lightly oil a worktop and knead the dough for 5 mins, then put the dough back in the bowl, cover, and leave the dough to rise for an hour. Heat oven to 220C/200C fan/gas 7. Line the base and sides of a 25cm loose bottomed round cake tin with baking parchment.
  4. Step 4 Put the shortbread biscuits in a food bag and bash with a rolling pin until they're very finely crushed. Tip into a bowl and add the pecans, sugar, maple syrup and cinnamon. Lightly flour the worktop and roll the dough to about 1cm thick. Grate the chilled butter over the dough and distribute evenly. Scatter the pecan mixture over it, roll it up tightly and cut into 2-3cm slices. Lay these cut side up in the tin, cover and leave for 45 minutes. Brush with beaten egg, sprinkle with sugar and bake for 20-25 mins, then cover with foil and bake for another 10 mins. Transfer to a wire rack to cool.
  5. Step 5 While the rolls cool put the icing ingredients in a bowl and slowly add enough water until it becomes the consistency of thick double cream. When the rolls have cooled but are still warm drizzle the cinnamon icing over the top.