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Butterscotch and Pecan Cinnamon Scrolls

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Butterscotch and Pecan Cinnamon Scrolls

Yields1 Serving
Cook Time40 minsTotal Time1 hr

Dough
 3 cups self-raising flour
 3 tsp caster sugar
 1.50 tsp ground cinnamon
 1.75 cups thickened cream
Filling
 100 g unsalted butter, room temperature
 0.75 cup brown sugar
 1 tsp vanilla extract
 3 tsp ground cinnamon
 70 g pecans, roughly chopped
 1 tbsp milk, for brushing
 0.50 cup pure icing sugar
 1 tbsp milk, extra

1

In a bowl sift together the flour, caster sugar and cinnamon. Add the thickened cream, stir to combine. Turn dough out onto a lightly floured surface and knead for one minute or until mixture comes together. Roll out into an approximate 24cm by 35cm rectangle.

2

For the filling, beat together the butter, brown sugar, vanilla and cinnamon with electric beaters until pale and creamy.

3

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.

4

Spread the buttercream over the rolled out dough, sprinkle the chopped pecans on top. Roll the dough into a log. Cut into 12 equal portions. Place the scrolls into a lightly greased Large Weber Q Ware Frypan, arranging them 1cm apart.

5

Using a pastry brush, brush the scrolls with the milk.

6

Once the barbecue has preheated, make adjustments to the burner control(s) if required for the baking setting. Place the scrolls on and cook for 30-35 minutes.

7

While the scrolls are cooking, make the icing glaze. In a small bowl whisk the icing sugar and 1 tablespoon of the extra milk.

8

Once the scrolls are cooked, remove from the barbecue and set aside for 5 minutes to cool slightly. Finish with a drizzle of the icing glaze. Serve warm or at room temperature.

Category, , , Cuisine

Ingredients

Dough
 3 cups self-raising flour
 3 tsp caster sugar
 1.50 tsp ground cinnamon
 1.75 cups thickened cream
Filling
 100 g unsalted butter, room temperature
 0.75 cup brown sugar
 1 tsp vanilla extract
 3 tsp ground cinnamon
 70 g pecans, roughly chopped
 1 tbsp milk, for brushing
 0.50 cup pure icing sugar
 1 tbsp milk, extra

Directions

1

In a bowl sift together the flour, caster sugar and cinnamon. Add the thickened cream, stir to combine. Turn dough out onto a lightly floured surface and knead for one minute or until mixture comes together. Roll out into an approximate 24cm by 35cm rectangle.

2

For the filling, beat together the butter, brown sugar, vanilla and cinnamon with electric beaters until pale and creamy.

3

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.

4

Spread the buttercream over the rolled out dough, sprinkle the chopped pecans on top. Roll the dough into a log. Cut into 12 equal portions. Place the scrolls into a lightly greased Large Weber Q Ware Frypan, arranging them 1cm apart.

5

Using a pastry brush, brush the scrolls with the milk.

6

Once the barbecue has preheated, make adjustments to the burner control(s) if required for the baking setting. Place the scrolls on and cook for 30-35 minutes.

7

While the scrolls are cooking, make the icing glaze. In a small bowl whisk the icing sugar and 1 tablespoon of the extra milk.

8

Once the scrolls are cooked, remove from the barbecue and set aside for 5 minutes to cool slightly. Finish with a drizzle of the icing glaze. Serve warm or at room temperature.

Butterscotch and Pecan Cinnamon Scrolls
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