Serve these deliciously sticky, spicy and nutty scrolls straight from the oven. They are best eaten the day they are made – but leftovers aren’t generally an issue.






Skill level

Average: 3.5 (54 votes)


  • 350 g (2 ⅓ cup) strong bread or pizza flour, plus extra, to dust
  • 55 g (¼ cup) caster (superfine) sugar
  • 7 g (1 sachet) dried yeast
  • ½ tsp salt
  • 185 ml (¾ cup) milk
  • 30 g butter, cubed
  • 1 egg yolk, at room temperature
  • 1 tsp natural vanilla extract or essence
  • melted butter, to grease



  • 80 ml (⅓ cup) pure maple syrup
  • 50 g butter, melted
  • 55 g (¼ cup, firmly packed) brown sugar
  • 60 g (½ cup) pecans, toasted and coarsely chopped



  • 55 g (¼ cup, firmly packed) brown sugar
  • 2 tsp ground cinnamon
  • 20 g butter, melted
  • 100 g (1 cup) pecans, toasted and coarsely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Proving time 2½ hours

Standing time 5 minutes

To make the dough, combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 2–3 minutes, or until the butter has melted and the milk is lukewarm.

Remove from the heat. Use a fork to whisk in the egg yolk and vanilla. Add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.

Turn the dough onto a lightly floured bench top and knead for 8–10 minutes or until it is smooth and elastic and springs back when you push your finger into it.

Brush a large bowl with the melted butter to grease. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.

Brush a 22 cm round cake tin with melted butter.

To make the topping, combine the maple syrup, butter, brown sugar and pecans in a bowl. Pour into the tin to cover the base, spreading the pecans evenly. Set aside.

When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2–3 minutes or until smooth and elastic. Divide into 2 portions. Use a lightly floured rolling pin to roll out each portion to a 20 cm  x 30 cm  rectangle about 1 cm thick.

To make the filling, combine the brown sugar and cinnamon, breaking up any lumps. Brush both dough rectangles with the melted butter and sprinkle evenly with the pecans and the brown sugar mixture, leaving a 1 cm border. Use the rolling pin to gently roll the filling into the dough, pressing the pecans into the dough slightly.

Starting from the short end of one dough portion, roll up to enclose the filling. Repeat with the remaining dough portion. Cut each roll into 4 portions and place in the prepared tin (one in the centre and the remaining seven around the outside). Cover with a damp tea towel (dish towel) and set aside in a warm, draught-free place for 1½ hours or until doubled in size.

Preheat the oven to 180°C or 160°C fan-forced. Bake for 35–40 minutes or until golden and the scrolls sound hollow when tapped.

Leave to stand for 5 minutes before turning out. Serve warm or at room temperature.

They are best eaten on the day they’re made.


Recipe and image from BakeClass by Anneka Manning (Murdoch Books, $45 hbk).

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.