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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 Closed lid 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 / Closed lidDough mode

  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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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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