miso maple-glazed cinnamon scrolls
- 1 x quantity cinnamon scrolls dough mixture (see link to recipe in step 1 )
- 1 x quantity cinnamon filling (see link to recipe in step 1)
- 1½ cups (180g) chopped pecans
miso maple glaze
- ⅔ cup (160ml) pure maple syrup
- ⅔ cup (160g) firmly packed brown sugar
- 1 tablespoon white miso paste
- 150g unsalted butter, chopped
- Prepare the cinnamon scrolls recipe to the end of step 3.
- Lightly grease a 22cm x 32cm (8½ inch x 12½ inch) slice tin.
- To make the glaze, place the maple, sugar, miso and butter in a saucepan and stir over low heat until smooth. Pour 1 cup (250ml) of the glaze into the prepared tin, reserving the rest.
- Roll the scroll dough out on a lightly floured surface to a 25cm x 60cm (10 inch x 24 inch) rectangle. Spread with the cinnamon filling, leaving a 1cm (½ inch) border. Sprinkle with pecans. Starting from one long edge, roll up the dough tightly to enclose filling. Trim ends and slice into 12 pieces. Arrange scrolls in the tin, cut-size up, and cover with a damp tea towel. Stand in a warm place until doubled in size.
- Preheat oven to 180°C (350°F). Bake scrolls for 25–30 minutes or until golden and cooked through. Cool in tin for 5 minutes. Warm the remaining glaze and pour over hot scrolls. Makes 12
Photography: Chris Court
© DONNA HAY GROUP
