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Pecan pie rolls

Pecan pie rolls with icing sugar and tea

Pecan pie rolls

Name: Pecan pie rolls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Ingredients: 400ml milk; 1 cinnamon stick; ½ orange zest only, finely grated; 500g strong white flour plus 4 tbsp and extra for shaping; 50g unsalted butter; 1 medium egg; 50g caster sugar; 1 sachet fast-action yeast; 1 ½ tsp salt; oil for kneading; 5 shortbreads finger biscuits; 100g pecans chopped; 100g dark brown sugar; 3 tbsp maple syrup; 2 tsp ground cinnamon; 25g butter chilled or frozen; 1 egg beaten, to glaze; ½ tbsp golden caster sugar; 5 tbsp icing sugar; ½ tsp cinnamon

Miriam Nice

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Serves 10

More effort

Prep: 20 mins

Cook: 35 mins

plus proving

A star rating of 4.2 out of 5.5 ratingsRate

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Can’t decide between cinnamon rolls and a pecan pie? Why not have both in one bite! This spiced bake is delicious served warm with a drizzle of icing

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400ml milk
1 cinnamon stick
½ orange

zest only, finely grated
500g strong white flour

plus 4 tbsp and extra for shaping
50g unsalted butter
1 medium egg
50g caster sugar
1 sachet fast-action yeast
1 ½ tsp salt
oil

for kneading

For the filling

5 shortbreads

finger biscuits
100g pecans

chopped
100g dark brown sugar
3 tbsp maple syrup
2 tsp ground cinnamon
25g butter

chilled or frozen
1 egg

beaten, to glaze
½ tbsp golden caster sugar

For the icing

5 tbsp icing sugar
½ tsp cinnamon

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Nutrition: per serving

kcal509
fat20g
saturates7g
carbs71g
sugars30g
fibre3g
protein10g
salt0.9g

Method

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.
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.
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.
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.
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.

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A star rating of 4.2 out of 5.5 ratings

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