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Hot Buttered Rum Cinnamon Pecan Scrolls


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Ingredients

8 portion(s)

Filling

  • 30 grams Butter
  • 100 grams brown sugar
  • 45 grams castor sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 100 grams pecans
  • pinch salt

Scroll Dough

  • 60 grams Butter
  • 520 grams plain flour
  • 40 grams castor sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 240 grams buttermilk
  • 1mL rum aroma, or 2 tablespoons Rum
  • 10 grams melted butter, for brushing on scrolls

Icing

  • 40 grams cream cheese, softened
  • 20 grams buttermilk
  • 110 grams icing sugar
  • 1/4 teaspoon ground cinnamon
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Recipe's preparation

    Filling
  1. Place butter in TM bowl and melt for 3 mins / 60 degrees / Speed 1. 

     

  2. Add all remaining filling ingredients and crush with  tubro / 2 times 1 sec. Set aside. 

  3. Scroll Dough
  4. Preheat oven to 180C. Grease and flour a 22cm springform tin (or similiar). Place butter in TM bowl and melt for 3 mins / 60 degrees / Speed 1. 

  5. Add all remaining dough ingredients and mix for 10 secs / Speed 4. Then knead for 1min / 

  6. Place dough on ThermoMat and roll out to make full rectangle. 

  7. Place filling across the dough. 

  8. From the long edge, roll the dough up into a firm log. 

  9. Using your spatula, cut the log into 11-12 pieces. Take each piece on it's side and lay in a circle filling the tin. Brush with melted butter and bake in oven for 25-30mins or until golden brown. 

  10. Icing
  11. Place the cream cheese and icing sugar in the TM bowl and mix for 5 secs / Speed 3. 

  12. Add buttermilk and cinnamon and mix for 30 secs / Speed 3. Scrap down sides and repeat if neccessary. 

  13. Remove scrolls from oven and allow to cool in tin for 5 mins. Then remove scroll from tin, ice and serve whilst warm. 

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Accessories you need

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11

Tip

I used Rum Aroma which is VERY strong. They come in 2mL tubes and I only used half of one. If you don't like rum flavour, reduce or only use a little 'real' rum. 

 

I used pecans, but you could substitute in other nuts. 

 

Leftovers are nicest warmed in the microwave or oven. 

 

You can prepare and leave in fridge or freezer to bake at a later stage (if freezing, allow to defrost to room temperature... results not as good as fresh but still tasty!)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Perfect for morning tea, a

    Submitted by Eddie29 on 7. February 2016 - 18:52.

    Perfect for morning tea, a big hit in our house.

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  • these are delicious a big

    Submitted by MoizD68 on 13. August 2014 - 14:59.

    these are delicious tmrc_emoticons.) a big hit with the family!!

     

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  • These scrolls are delicious

    Submitted by Christine E on 22. June 2014 - 14:05.

    These scrolls are delicious Shelley, thanks! tmrc_emoticons.) We love the flavour of the filling in particular!  I only had half the quantity of pecans, so for the other half I added mostly macadamias.

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  • PS - Original recipe on

    Submitted by shelleyjkemp on 1. February 2014 - 13:58.

    PS - Original recipe on Bakingdom website. This recipe is a variation and tweaked!
    http://bakingdom.com/2013/12/no-rise-hot-buttered-rum-cinnamon-rolls.html

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