Non-laminated doughs are certainly a lot easier to work with than laminated.
This is a sweet dough roll that can be filled with a number of different combinations to make anything from British Chelsea buns, to American cinnamon buns to good old Aussie coffee scrolls.
It has a tender crumb due to the amount of butter and eggs used.
The process isn’t anywhere near as long or arduous as laminated doughs:
- Mixing – very quick and easy using an electronic mixer
- First fermentation – 1.5 hours in the mixing bowl
- Shaping – rolling out the dough, filling it and then rolling up again. Cut into individual rounds.
- Final proof – 1.5 hours in the baking tray
- Bake – 30 mins
I went for an American classic using maple syrup, pecans and cinnamon to create a gooey, sticky, delicious mess.
I’m a big fan of apple and walnut scrolls from my local bakery so will try that at some point as well.
This would be a great recipe to use if you were hosting a brunch because you could make up a big batch of dough and then fill with a range of different flavours.
My husband loves cheesymite scrolls (Vegemite and cheese) so that will also be on the list to try!
Sticky pecan cinnamon buns
7g sachet dried yeast
75g (1/3 cup) caster sugar
125ml milk, lukewarm
375g (2 ½ cups) strong white flour
125g butter, cut into cubes
1 tsp salt
2 tsp cinnamon
85g brown sugar
60g melted butter
60g melted butter
¼ cup maple syrup
50g brown sugar
50g pecans, roughly chopped
Combine the yeast, milk and 1 tbsp sugar in a bowl and set aside for five minutes.
Beat in the egg yolks, then add the flour, remaining sugar and salt. Fit your electronic mixer with the dough hook and mix on a low speed until a dough forms. With the mixer still running, add the butter one cube at a time then knead on a medium-high speed for 8 minutes.
Place cling film over the bowl and set aside for 1.5 hours or until the dough has doubled in size.
Meanwhile, blitz together the cinnamon, brown sugar and pecans until you have a fine crumb.
Roll the dough out into a 20cm-30cm rectangle. Using a pastry brush, paint a layer of butter across the rolled out dough. Sprinkle on the ground cinnamon, sugar and pecans then press gently into the dough with a rolling pin.
Roll the dough up tightly like a Swiss roll, then carefully cut into 12 small rolls.
Mix together the second lot of melted butter, maple syrup and sugar then pour half over the bottom of a 30x20cm baking dish. Place each of the 12 rolls into the baking dish, leaving around 2cm space between each one.
Leave to proof for another 1.5 hours, then bake for 180C for 30 minutes.
Cool for 10 minutes, then top with the last of the topping and sprinkle across the pecans.
If you want a final sugar hit, drizzle with glace icing made from icing sugar, milk and a dash of melted butter.