Pecan cinnamon scrolls

160ml

a2 Milk™

2½ tbsp

caster sugar

2 tsp

dried instant yeast

450g

bread flour, plus extra to dust

1 tsp

salt

100g

chilled, unsalted butter

2

eggs, lightly beaten

Filling

1 tbsp

grounded cinnamon

½ cup

brown sugar, firmly packed

1½ cup

pecans

1½ tsp

salt

Syrup

1½ cup

pecans

½ cup

maple syrup

Remaining

melted butter

¼ cup

brown sugar, firmly packed

½ tsp

salt

Icing

1 cup

pure icing sugar, plus extra to dust

¼ cup

a2 Milk™

1. Combine 160ml of milk and caster sugar in a saucepan over low heat to warm slightly, then remove from heat. Transfer mixture into a small bowl, add yeast, stir to combine, then set aside for 5 mins or until frothy.
2. Sift the flour into the bowl of an electric mixer with 1 tsp of salt. Chop 100g of butter into 1cm cubes and add to the bowl. Rub butter into flour mixture until it resembles coarse breadcrumbs. Make a well in the centre and pour in the eggs. Knead the dough for 1 - 2 mins until combined. Then knead for a further 8 - 10 mins until dough is soft. Transfer dough to an oiled bowl, cover with a tea towel and stand in a warm place for 1 hour or until doubled in size.
3. Meanwhile, place cinnamon, ½ cup of brown sugar, 1 cup of pecans and 1½ tsp of salt in a food processor and whiz until finely chopped. Add another ½ cup of pecans and pulse until the pecans are roughly chopped.
4. Knock back* the dough on a lightly floured surface, then divide into 2 portions. Dust the tops with flour, then roll out on baking paper into two 24cm x 36cm rectangles. Melt remaining 150g butter and lightly brush a little over each rectangle. *Knock back refers to punching the dough to remove excess air that has occurred during rising.
5. With a long edge facing you, gently press half the pecan mixture into one rectangle, leaving a 3cm gap along the top edge. Working from the edge closest to you, roll up the dough, making sure to tighten the roll as you go. Using a blunt knife, seal the edge of the seam. Repeat with second rectangle and remaining pecan mixture. Place scrolls on baking tray, seam-side down, then chill for 30 mins to rest and firm.
6. Meanwhile, roughly chop the remaining 1½ cups of pecans, then combine two-thirds with maple syrup, remaining melted butter and remaining ¼ cup brown sugar.
7. Remove the rolls from the fridge and cut each into 8 slices. Evenly spread the maple-pecan butter into a 30cm deep baking dish, then sprinkle with ½ tsp salt. Arrange the slices, cut-side up, evenly around the dish with 2 - 3cm spaces between. Cover the dish with a plastic wrap and set aside in a warm place for 30 mins or until risen.
8. Preheat over to 180°C. Remove the plastic wrap and bake scrolls for 35 - 40 mins until golden and cooked through. Set aside to cool slightly.
9. To make icing, combine icing sugar and remaining ¼ cup milk in a bowl. Invert buns onto a platter so the pecan-caramel side is facing up.
10. Sprinkle over the reserved chopped pecans and drizzle with icing to serve.