Pecan pie rolls

Combine cinnamon rolls and pecan pie in one delicious bake.

SERVES 10 PREP 20 mins plus about 2 hrs proving and cooling COOK 35 mins MORE EFFORT V

400ml milk

1 cinnamon stick

½ orange, zested

500g strong white bread lour, plus

4 tbsp and extra for shaping 50g unsalted butter

1 egg

50g caster sugar

7g sachet fast-action yeast vegetable oil, for kneading

For the illing

5 shortbread inger biscuits 100g pecans, chopped

100g dark brown soft sugar

3 tbsp maple syrup

2 tsp ground cinnamon

25g butter, chilled or frozen

1 egg, beaten

½ tbsp golden caster sugar

For the icing

5 tbsp icing sugar

½ tsp ground cinnamon

1 Put the milk, cinnamon stick, orange zest and 4 tbsp flour in a saucepan, whisk and bring to the boil. remove from the heat, add the butter and leave for 10 mins.

2 Sieve the milk mixture into a bowl, discarding the cinnamon stick. Beat in the egg, sugar and yeast, followed by the remaining flour and 11/2 tsp salt. Mix until you have a soft, very sticky dough, then cover and set aside for 10 mins.

3 Lightly oil a surface, tip out the dough and knead for 5-10 mins until it’s less sticky. Return it to the bowl, cover and leave to prove for 1 hr. Heat the oven to 220C/200C fan/ gas 7. Line the base and side of a 25cm loose-bottomed round cake tin with baking parchment.

4 Put the shortbread biscuits in a food bag and bash with a rolling pin until finely crushed. Tip these into a bowl and add the pecans, brown sugar, maple syrup and cinnamon. Lightly flour a work surface again, tip out the dough and roll it out to about 1cm thick. Grate the chilled butter over the dough and distribute evenly. Scatter the pecan mixture over, then roll the dough up tightly from one of the long edges. Cut into 2-3cm slices, then arrange these cut-side up in the prepared tin. Cover and leave to rest for 45 mins. Brush with the beaten egg, sprinkle with the caster sugar and bake for 20-25 mins. Cover with foil and bake for another 10 mins, then put on a wire rack to cool slightly.

5 Meanwhile, put the icing sugar and cinnamon in a bowl and slowly stir in water until the icing is the consistency of thick double cream. When the rolls are just warm, drizzle over the cinnamon icing.

PER SERVING 509 kcals • fat 20g • saturates 7g • carbs 71g • sugars 30g • ibre 3g • protein 10g • salt 1g

These delicious hybrid cinnamon rolls are made using an enriched dough. Like focaccia, the dough will be very sticky to start, so be patient when kneading. You can also make this without the pecans – just add a few more shortbread biscuits.