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Photo of Cinnamon pecan scrolls by WW

Cinnamon pecan scrolls

Total Time
35 min
20 min
15 min
Deliciously sweet scrolls filled with the perfect amount of cinnamon and pecans.


White self-raising flour

2 cup(s), (300g)

Icing sugar

½ cup(s), (80g)


1 cup(s), (250ml)

Brown sugar

¼ cup(s), (55g)

Ground cinnamon

3 tsp


¼ cup(s), (30g)

Reduced-fat milk

3 tsp

Vanilla bean extract

¼ tsp

Oil spray

1 x 3 second spray(s)


  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.