Sticky Maple, Cinnamon and Pecan Scrolls – Porotiti Marahihi Māpere, Hinamona me ngā Nati Pēkani.
These Sticky Maple Cinnamon Scrolls combine all the things I love. They have the base of a cinnamon scroll which can make any day brighter. They are then amplified by baking them on a bed of maple syrup caramel and toasted pecans. Once baked, flip these puppies over and allow the caramel to sink in to the porotiti (scrolls). Eat them warm just as they are or top them with the frosting found in my Sticky Gingerbread Scroll recipe. Yes, it is absolutely as good as it sounds.
My biggest tip here is to use a good quality maple syrup in this tohutao (recipe). The true flavour and subtle sweetness of the marahihi māpere (maple syrup) is really amplified if you do.
Can I take out the nati pēkani (pecan nuts) from this recipe?
Āe mārika – yes indeed, remove the nati pēkani (pecan nuts) completely if you want to. It is that simple. The porotiti (scrolls) will still taste exceptional.
I am new to making dough, do you have any tips?
First of all, nau mai, haere mai (welcome). Secondly, I completely understand if making dough freaks you out but I have you covered. If you need a few more tips, check out my post here on: how to knead dough.
Check out some more pokenga (dough) recipes here:
Love the idea of sticky scrolls but want a deeper spiced flavour? Try my Gingerbread Scrolls! Or do you prefer a coconut vibe? Then try these delicious Coconut Buns (Pani Popo), they are one of the most popular recipes on my pae tukutuku (website).
Maybe you want to try some no-knead recipes? Take a look at my No-knead Bread Buns or try their cheesy cousin; Cheesy No-knead Bread Buns. Check out all of my other bread recipes here.
Videography and photography by Sarah Henderson.
Sticky Maple and Pecan Scrolls
Ingredients
The Sweet Dough – Te Pokenga Reka
- ¾ C (185 ml) miraka (milk)
- ½ C (125 ml) wai wera (hot water, from the tap)
- ¼ C (50 g) huka hāura (brown sugar)
- 4 small tsp (12 g) īhi horo (instant yeast)
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 1 tsp wanira (vanilla)
- 1 hēki (egg, size 6)
- 1 ½ tsp tote (salt, fine)
- 80 g pata kūteretere (softened butter)
The Maple Syrup Caramel – Te Karamea Marahihi Māpere
- 100 g pata (butter)
- ⅓ C (65 g) huka hāura (brown sugar)
- ½ C marahihi māpere (maple syrup)
- ¼ tsp tote (salt, fine)
Pecan Nuts – Nati Pēkani
- ¾ C (70 g) nati pēkani (pecan nuts)
The Cinnamon Butter – Te Pata Hinamona
- 70 g pata kūteretere (softened butter)
- ⅓ C (65 g) huka hāura (brown sugar)
- 1 tbsp wanira (vanilla)
- 2 tbsp hinamona (cinnamon)
Cream Cheese Frosting – Te Pani Reka Kirīmi Tīhi (Optional)
- 200 g kirīmi tīhi (cream cheese, room temperature). The cream cheese needs to sit on the bench for at least 30 minutes to come to room temp.
- 2 tbsp puehu huka (icing sugar)
- 1 tsp wanira (vanilla)
- ⅔ C (170 ml) kirīmi (cream)
Instructions
The Sweet Dough – Te Pokenga Reka
- Add the miraka (milk), wai wera (hot water) and the huka hāura (brown sugar) to large bowl. Give it a good stir with a whisk until the sugar has dissolved.
- Sprinkle the īhi (yeast) on top and stir until combined. Leave it for 10 minutes to activate if you are using Surebake yeast and five minutes if you are using instant yeast.
- Add in the puehu parāoa (flour), wanira (vanilla), hēki (egg), tote (salt) and pata kūteretere (softened butter). Stir it all together with a bread and butter knife until roughly incorporated.
- Lightly flour your bench and tip the dough on to the table. Knead this dough for 12 – 15 minutes with your hands. Alternatively, use a stand mixer and knead the dough with a dough hook for 10 minutes. You know the dough is ready when it is smooth and shiny in appearance and it springs back when touched.
- Place it in to a large, clean bowl. Cover and leave to rise for 1 hour, 45 minutes. As it rises make your sticky maple syrup caramel.
The Maple Syrup Caramel – Te Karamea Marahihi Māpere
- Add the pata (butter), huka hāura (brown sugar), marahihi māpere (maple syrup) and tote (salt) to a frying pan or pot. Bring to a simmer over low to medium heat for 5 minutes.
- Remove from the heat and pour straight in to the base of a 30cm x 25cm tray with 2.5cm high sides.Note here: Try to use this size tin or slightly smaller if you need to. It is better to bake the scrolls closer together than too spaced apart.
Pecan Nuts – Nati Pēkani
- Chop the nati pēkani in to rough pieces. Place in to a dry frying pan and gently toast them over low to medium heat . As soon as they are toasted, sprinkle them on to maple syrup caramel.
The Cinnamon Butter – Te Pata Hinamona
- Add the pata kūteretere (softened butter), wanira (vanilla) and hinamona (cinnamon) to a medium bowl. Using a whisk stir it all together until smooth.
The Assembly – Te Mahi Porotiti
- Once the dough has risen for 1 hour and 45 minutes, tip it on to a lightly floured bench.
- Gently roll it in to a 45cm x 30 cm rectangle. Once rolled, flip the dough horizontally so the longest side is facing you.
- Spread the pata hinamona (cinnamon butter) all over the dough. Gently roll it up. Once it is rolled, press it in from both sides so the log is the same thickness all the way along.
- Mark the log of dough with a knife in to 12 equal pieces. You can measure it or just eyeball it.
- Place the scrolls directly on to the karamea (caramel), making sure the scrolls are equally spaced out. Press each scroll down with your hand to press them in to the caramel.
- Cover with a tea towel and rise the scrolls again for 40-45 minutes. As they rise, pre-heat the oven to 170 °C, bake setting.
- Bake the risen scrolls in the oven for 30 minutes, in the lower half of the oven.
- As they are baking, line a large baking tray or chopping with baking paper.
- Remove the cooked scrolls out of the oven and tip them straight on to the tray or board. Remove the top tray and sure you scrape all the leftover caramel from the tin on top the scrolls. Look at the gooey scrolls that you have created. Best eaten immediately!
- If you need cream cheese frosting with your cinnamon scrolls, I also have you covered!
The Cream Cheese Frosting – Te Pani Reka Kirīmi Tīhi
- Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Mash it with a for until smooth. Add the kirīmi (cream) in two parts, whipping after each addition with a whisk. Once it is smooth, they are ready.
- Flip the scrolls out as per the tohutohu (instructions) above. Serve each one on a plate and dollop the pani reka (frosting) on top of the warm scrolls. Luxury at its finest!
Kia ora, this recipe was absolutely divine. So easy to follow!
Ohhhhh yess Anagrace, so stoked that you made this babe!
So delicious , whole tray vanished in 2 minutes, love all your recipes Naomi, you are amazing, its like a therapy for me making them specially the cakes 😍😍
What an awesome image of your whānau digging in to these scrolls.
So glad they were enjoyed and thank you for the support!
Ngā mihi, Naomi