Chocolate Pecan Cinnabon (yeast Free) recipe by Ruhana Ebrahim

Ingredients

• (Yeast Free)
• 180g butter/baking margarine
• 4 cups self-raising flour
• ¼ teaspoon salt
• Milk (as needed)
• 60g butter (softened)
• ½ cup brown sugar
• 2 tablespoon cinnamon powder
• 2 slabs Bournville dark chocolate (grated)
• 100g chopped pecan nuts
• Melted butter
• White chocolate
• 1. Rub the butter into dry ingredients and form crumbs.
• 2. Add milk as needed to form a soft dough. (Do not over knead).
• 3. Divide dough into 2 portions. Roll on lightly floured surface. Roll into 2 rectangles (approx 20cm x 40cm).
• 4. Spread on butter for filling.
• 5. Spread on sugar, chocolate and pecans.
• 6. Roll into swiss roll shape, even out the logs of dough.
• 7. Cut into 3cm thick slices.
• 8. Place on a greased baking sheet, drizzle over honey and melted butter.
• 9. Place in preheated oven at 190degC and bake for 15min or until risen and lightly golden.
• 10. Allow to cool and drizzle over melted white chocolate.