Maple Pecan Cinnamon Swirls

It’s another snowy, ice rain kind of day here in Ontario. I sure hope Winter will not stick around for too much longer ;))

In Switzerland you will find a pastry called Nusschnecken, a cinnamon bun style pastry filled with ground hazelnuts or almonds and are pretty flat compared to a traditional cinnamon bun. I think this is the first time I’ve tried copying the shape and I really liked how it turned out. Filled with ground pecans, maple syrup, orange zest and a touch of cinnamon-so good!
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Maple Pecan Cinnamon Swirls

Ingredients:

  • 400 g white spelt flour
  • 1/4 tsp salt
  • 1 tbsp quick instant yeast
  • 1 tbsp maple syrup
  • 80 g butter, melted (+ 80 g melted butter for brushing dough)
  • 250 ml warm milk

Filling:

  • 300 g ground pecans
  • 5 tbsp maple syrup
  • 1 1/2 tsp cinnamon
  • 1 organic orange, zest only
  • 200 ml milk

-For dough: In a large mixing bowl or your standard mixer, combine flour, salt and yeast, add melted butter, honey and warm milk. Knead to form a soft dough. Cover and let rise at room temperature for about 1 hour or double in size.

-For filling: Mix all ingredients together, set aside.

-Line 2 baking sheets with parchment paper. Preheat oven to 350F/180C.

-On a floured surface roll dough out thinly into a large rectangle. Brush with the melted butter, ( leave some for brushing the swirls before baking). Spread the filling evenly onto dough. Starting from the longer side, roll dough up tightly. Cut into 2 cm thin swirls/buns. Lay onto prepared baking sheets, leaving some space between. Brush with remaining melted butter, let rise another 15 minutes. Bake in preheated 350F/180C oven for 40 minutes or until golden brown.

-I brushed the warm swirls with a maple butter and orange icing. You can use a regular icing if desired (icing sugar and orange juice).

-Makes about 25 swirls.

-Ground hazelnuts, almonds, or walnuts can be used instead of pecans.

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Have a wonderful week!

Ursula

 

 

 

 

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22 thoughts on “Maple Pecan Cinnamon Swirls

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