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  • Writer's pictureMealsbymiri

Pecan Scrolls

This one's for the cinnamon roll fans and the pecan pie fans alike. These delicious fluffy scrolls with a caramell-y pecan filling are simply to die for, and perfect for cozy fall nights. I made these right before I had some friends over for a movie night and they all loved them! This is definitely a crowd pleaser and one that is quite easy to make if you already have gotten the hang of making cinnamon rolls.



500g all purpose flour

2tsp dry yeast

300g unsweetened soy milk

50g dairy free butter

60g granulated sugar

1.5 tsp cardamom

0.5 tsp fine table salt


160g chopped pecans

100g brown sugar

50g granulated sugar

1/2tsp cinnamon

100g unsalted butter (omit the extra added salt if using a salted butter)

1/2tsp fine table salt


Mix yeast, all purpose flour, sugar, salt, and cardamom in a bowl. Melt the butter in a saucepan and add soy milk to the butter. Bring to body temperature before pouring into the dry mix and kneading until a smooth dough has formed. Cover and leave to rest for at least 1-2 hours. Make your filling by creaming together the sugars, butter, salt and cinnamon to form a paste. Toast the pecans in a pan over low heat and give them a rough chop.

Once the dough has risen, knock the air out of the dough and add to a lightly floured surface.

Using a rolling pin, roll the dough into a rectangle about 35x50cm. Spread the butter mixture evenly across the dough and sprinkle on the chopped pecans. Roll the dough starting at one of the shorter edges, until it has formed a 35cm long log, slice the dough into 12 equal segments and place each scroll into an oven safe dish lined with parchment paper. Rest for another hour under a damp kitchen towel or cling film. Place the dish into a preheated oven at 180C for about 25-30 minutes or until the scrolls are golden and cooked through. Remove and leave the scrolls in the dish to cool. Serve them as is or drizzle over your favourite caramel sauce or maple syrup!

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