Pecan cinnamon scrolls

Dough

1. Combine the 160ml a2 Milk® Full Cream and caster sugar in a small saucepan over low heat. Warm until just lukewarm (about 37°C). Remove from heat.
2. Transfer to a small bowl. Add the yeast and stir to combine. Set aside for 5 minutes or until frothy.
3. Sift the flour into the bowl of an electric mixer fitted with a dough hook. Add 1 tsp salt.
4. Chop 100g margarine into 1cm cubes and add to the flour. Rub margarine into flour until the mixture resembles coarse breadcrumbs.
5. Make a well in the centre. Add the yeast mixture and beaten eggs. Mix on low speed for 1-2 minutes until combined.
6. Increase speed to medium. Knead for 8-10 minutes until the dough is soft and smooth.
7. Transfer dough to an oiled bowl. Cover with a tea towel and leave in a warm place for 1 hour or until doubled in size.

Pecan Filling

1. Meanwhile, add the cinnamon, 1/2 cup brown sugar, 1/2 cup pecans, and 1/4 tsp salt to a food processor. Whiz until the pecans are finely chopped. Set aside.

Shaping

1. Punch down the dough on a lightly floured surface. Divide into 2 portions.
2. Roll one portion into a 24cm x 30cm rectangle. Dust with flour as needed.
3. Spread 75g softened margarine evenly over the dough, leaving a 3cm gap along the top edge.
4. Press half the pecan filling firmly over the margarine.
5. Starting from the long edge closest to you, roll the dough up tightly, keeping it taut as you go. Seal the edge with a blunt knife.
6. Repeat with the second portion of dough.
7. Place both rolls on a baking tray, seam-side down. Chill for 30 minutes until firm.

Maple-Pecan Base

1. Roughly chop 1 cup pecans. Combine with the maple syrup, 50g melted margarine, 1/4 cup brown sugar, and 1/4 tsp salt. Mix well.
2. Spread evenly into a 30cm square deep baking dish.

Assembly

1. Remove rolls from the fridge. Cut each into 8 slices (16 total).
2. Arrange slices cut-side up in the dish, leaving 2-3cm space between each.
3. Cover with plastic wrap. Leave in a warm place for 30 minutes or until slightly risen.

Baking

1. Preheat oven to 180°C (160°C fan-forced).
2. Remove plastic wrap. Bake for 35-40 minutes until golden and cooked through.
3. Set aside to cool slightly.

Icing and Serving

1. Whisk together the icing sugar and 1/4 cup a2 Milk® Full Cream until smooth.
2. Invert the buns onto a platter so the maple-pecan base is facing up.
3. Drizzle with icing and sprinkle with reserved chopped pecans. Serve warm.