Cinnamon pecan scrolls

Instructions

1. Preheat oven to 240°C. Lightly spray a 12-hole 1/3-cup (80ml) capacity muffin tin with oil.
2. Sift flour and 2 tablespoons icing sugar into a large bowl. Add buttermilk and stir with a butter knife until a soft dough forms. Turn the dough onto a lightly floured surface and knead until just smooth.
3. Roll out the dough on a lightly floured surface to form a 28cm x 24cm rectangle. Sprinkle with the brown sugar and cinnamon. Roll the dough up from 1 long side and cut the roll crossways into 12 even pieces. Place the scrolls, cut-side up, in the prepared tin. Lightly brush the tops with 1 teaspoon of milk. Sprinkle with the pecan.
4. Bake for 12 minutes or until browned. Transfer the scrolls to a wire rack and set aside for 5 minutes to cool.
5. Meanwhile, sift the remaining icing sugar into a medium bowl. Stir in the remaining milk and the vanilla until smooth. Drizzle the icing over the scrolls and set aside for 5 minutes to set. Serve warm.