Cinnamon Scrolls

Cinnamon Scroll Dough

Mix yeast and 1 teaspoon of sugar with lukewarm milk, let stand in warm place for 5 mins till frothy.

Sift flour, salt and remaining sugar into bowl, rub in butter until mixture resembles fine breadcrumbs. Or process in food processer.

Add egg yolks and yeast mixture, to the flour bring together to form a soft dough.

Shape into a rectangular and wrap air tight wrap, refrigerate for 1 hours.

Roll out dough on a lightly floured paper surface to approximately 30 cm x 50 cm rectangle.

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Pecan Nut Filling

Whisk egg whites until soft peaks form, add the sugar slowly to the beaten egg white and continue whisk for several minutes.

Chopped the pecan nuts till they are quite small pieces.

Fold into pecan nuts and cinnamon into the beaten egg whites.

Spread the pecan filling over the bottom 2/3rds of the dough.

Using the paper roll up the dough from the bottom edge, into a swiss roll encasing the filling.

Slice into 12 even slices place slices cut side up into a lined 26cm round cake tin.

Let it rise in a warm place for approximately 1 hour.

Bake in moderate oven for 30 minutes, until golden brown.

When cool drizzle with icing.

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