Pecan pie rolls

Pecan pie rolls

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(1 ratings)

Prep: 20 mins Cook: 35 mins plus proving

More effort

Serves 10

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal509
  • fat20g
  • saturates7g
  • carbs71g
  • sugars30g
  • fibre3g
  • protein10g
  • salt0.9g
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Ingredients

  • 400ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 cinnamon stick
  • ½ orange, zest only, finely grated
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 500g strong white flour, plus 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 shortbread finger biscuits
  • 100g pecans, chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g dark brown sugar
  • 3 tbsp maple syrup
  • 2 tsp ground cinnamon
  • 25g butter, chilled or frozen
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg beaten, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tbsp golden caster sugar

For the icing

  • 5 tbsp icing sugar
  • ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

Method

  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. 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. 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. 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, until golden. Transfer to a wire rack to cool.

  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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Comments, questions and tips

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mikeryan82
8th Jan, 2017
5.05
These are great! Most of the times given are accurate, however I made these using a mixer with a dough hook and extended the kneading time till it became smooth and elastic (about 15 mins)
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