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
Prep:20 mins
Serves 10
400ml milk1 cinnamon stick½ orange, zest only, finely grated500g strong white flour, plus 4 tbsp and extra for shaping50g unsalted butter1 medium egg50g caster sugar1 sachet fast-action yeast1 ½ tsp saltoil for kneading
STEP 1Put 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.STEP 2Pour 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.STEP 3Lightly 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.STEP 4Put 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, then cover with foil and bake for another 10 mins. Transfer to a wire rack to cool.STEP 5While 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.
