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Toffee Pecan Scrolls



Equipment : 30cm (Length) x 22 cm (width) x 3.5 cm (depth) baking tin


5g Instant Yeast

85 g + 1 Tbsp. Castor Sugar

125 ml Full cream Milk

150 g Whole Eggs (3 eggs)

300 g White Baker's Flour

150 g Whole Wheat Baker's Flour

75 g Cake Flour

135 g Unsalted Butter (softened)

Note: If you do not want Whole Wheat baker's flour, you can simply substitute it for all White Baker's Flour. If you cannot find cake flour, simply use plain flour.


65 g Unsalted Butter

65 g Light Brown Sugar

4 g Cinnamon powder

2 g Nutmeg


65 g Pecan (chopped)

65 g Light brown sugar

40 g Golden syrup

2 g Salt


50 g Icing Sugar

15 g Milk

Heat the two together until sugar are fully dissolved.

Egg Wash

50 ml Full Cream Milk

1 Whole egg

Whisk the two together until combined. Set aside until ready to use.



For the Dough

1. Slightly heat up the milk to 27°C. Stir in 1 teaspoon of sugar and the instant yeast. Leave at room temperature until it turns frothy at the top. This can take around 10 to 30 minutes depending on the ambient of your kitchen.

2. Meanwhile, in a stand mixer bowl, mix together the remaining castor sugar, and flours. When the yeast is ready, stir in with the other ingredients together with all the eggs.

3. Mix at low speed for 3 minutes until all the ingredients are well combined. Turn up the speed to medium speed and keep mixing for around 5-7 minutes or until it passes the "window test" (Pinch out a piece of dough and gently stretch the dough with both hands. If you are apple to stretch it thin enough to see through without resistance in the dough that it breaks, it is ready)

4. Gradually add in the softened butter until they are well combined and the dough forms in to a smooth dough.

5. Transfers the dough on to a clean and lightly oiled bowl, cover with a damp tea towel and leave to bulk proof or until it double in size. This process can take up to 1- 2 hours.

6. Once the dough have doubled in size, lightly dust the workbench with plain flour, roll the dough in to a rectangle 30 cm x 40 cm. Spread the softened butter over the dough, then sprinkle in the cinnamon and brown sugar.

7. Lengthways, tighten the edges and start rolling the dough away from you to form a log.

Transfer over a parchment paper, roll and wrap the dough. Place in fridge for 30 minutes to firm up slightly.

Meanwhile, brush the sides of the baking pan with some oil to easy release after baking.

Prepare the toppings then spread them over the base of the baking tray and allow time to cool. (Read the Topping section for instructions)

8. Remove the cinnamon log and cut them in to 12 x 3 cm individual portion and spread them out on the baking tray allowing enough space for them to expand during proofing and baking.

Cover the cinnamon roll with a tea tower and leave in a warm place to final proof or until it increase 50% of it original size.

Meanwhile, pre- heat the oven to 180°C

9. Place into a preheated oven and bake for 20 to 30 minutes or until the top are golden brown in color.

10. Remove the cinnamon buns from the oven and very carefully tilt the pan over a wire rack. Be careful of drips that can be too hot and can cause burn.

Note: make sure you do not allow the buns to cool in the pan otherwise they will not release from the pan.

If you end up with an excess cinnamon roll, just bake them onto a baking tray with parchment paper as individual roll.


For the Fillings

Soften the butter. Meanwhile in a separate bowl, mix the sugar and spices together.


For the Toppings

Melt all the ingredients over a non stick pan and keep cooking over low heat until it starts to bubble and thicken slightly. Pour over the base of the pan that have previously been sprinkled with the chopped pecan nuts. Let it cool before placing the buns on top.


For the icings

Place the icing sugar and milk over a pot/pan over low heat until the sugar have fully dissolved. Once the buns are out from the oven and removed from the tin, drizzle the icing on top.

Step by Step on Rolling the Dough

Short videos


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