Butterscotch and Pecan Cinnamon Scrolls

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Butterscotch and Pecan Cinnamon Scrolls

  • Prep Time
    20 Minutes
  • Cook Time
    35 Minutes
  • Total Time
    55 Minutes
  • Servings
  • Difficulty

Ideal for

  • Charcoal

  • Weber Q

  • Gas


  • 3 Cups self-raising flour
  • 3 Teaspoons caster sugar
  • 1 1/2 Teaspoons ground cinnamon
  • 1 3/4 Cups thickened cream
  • 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


  • Step 0
    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 1
    For the filling, beat together the butter, brown sugar, vanilla and cinnamon with electric beaters until pale and creamy.
  • Step 2
    Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.
  • Step 3
    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 4
    Using a pastry brush, brush the scrolls with the milk.
  • Step 5
    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 6
    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 7
    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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