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Butterscotch and Pecan Cinnamon Scrolls
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Weberholics
Butterscotch and Pecan Cinnamon Scrolls
Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
Servings
12
Difficulty
Medium
Ideal for
Charcoal
Ingredients
Dough
3 Cups self-raising flour
3 Teaspoons caster sugar
1 1/2 Teaspoons ground cinnamon
1 3/4 Cups thickened cream
Filling
100g Unsalted butter, room temperature
3/4 Cup brown sugar
1 Teaspoon vanilla exctract
3 Teaspoons ground cinnamon
70g Pecan, roughly chopped
1 Tablespoon milk, for brushing
1/2 Cup pure icing sugar
1 Tablespoon milk, extra
Method
Step
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.
Step
2
For the filling, beat together the butter, brown sugar, vanilla and cinnamon with electric beaters until pale and creamy.
Step
3
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.
Step
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.
Step
5
Using a pastry brush, brush the scrolls with the milk.
Step
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.
Step
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.
Step
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.
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TAUPO
TURANGI
KINLOCH
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Wanaka
Invercargill
Taupo Service + Detailing Centre
TT Haines Hunter HQ
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