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The KILIG Kitchen · Breakfast & Brunch
Giant Butter-Pecan Roll with Cinnamon Cream Glaze
VNF
Ingredients
- Pizza dough - 250 g
- Butter - 2 tbsp (30 g), melted
- Brown sugar - ¼ cup (50 g)
- Chopped pecans - ¼ cup (30 g)
- Salt - ¼ tsp (1 g)
- Golden syrup - 1 tbsp (15 ml)
- Glaze
- Powdered sugar - ½ cup (60 g)
- Cream cheese - 1 tbsp (15 g)
- Milk - 1 tbsp (15 ml)
- Cinnamon - ¼ tsp (1 g)
Method
- Roll dough into a rectangle; brush with butter, sprinkle sugar, pecans, and syrup.
- Cut into strips and coil into one large spiral.
- Cover with foil and Air Fry at 160°C for 15 min → uncover and cook 10 min more until golden.
- Drizzle with glaze while warm.
Chef's Notes
A bakery-style showstopper for brunch - buttery, nutty, and glossy.
Serving Suggestions
Serve warm with coffee or cream.