Butterscotch and Pecan Cinnamon Scrolls

  • Prep Time
    20 mins
  • Cook Time
    35 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse



  • 3 cups self-raising flour
  • 3 teaspoons caster sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 ¾ cups thickened cream


  • 100g unsalted butter, room temperature
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons ground cinnamon
  • 70g pecans, roughly chopped


  • 1 tablespoon milk, for brushing
  • ½ cup pure icing sugar
  • 1 tablespoon milk, extra


Step 1
In a bowl sift together the flour, caster sugar and cinnamon. Add the thickened cream, stir to combine. Turn dough out onto a lightly floured surface and knead for one minute or until mixture comes together. Roll out into an approximate 24cm by 35cm rectangle.

Step 2
For the filling, beat together the butter, brown sugar, vanilla and cinnamon with electric beaters until pale and creamy.

Step 3
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.

Step 4
Spread the buttercream over the rolled out dough, sprinkle the chopped pecans on top. Roll the dough into a log. Cut into 12 equal portions. Place the scrolls into a lightly greased Large Weber Q Ware Frypan, arranging them 1cm apart.

Step 5
Using a pastry brush, brush the scrolls with the milk.

Step 6
Once the barbecue has preheated, make adjustments to the burner control(s) if required for the baking setting. Place the scrolls on and cook for 30-35 minutes.

Step 7
While the scrolls are cooking, make the icing glaze. In a small bowl whisk the icing sugar and 1 tablespoon of the extra milk.

Step 8
Once the scrolls are cooked, remove from the barbecue and set aside for 5 minutes to cool slightly. Finish with a drizzle of the icing glaze. Serve warm or at room temperature.