60 g butter (plus extra for greasing)

150 ml milk

2 eggs

430 g strong white bread flour (plus a little extra for kneading)

2 tsp instant dried yeast (or 1 sachet)

50 g sugar (we like brown to complement the other flavors)

1 tsp salt

Filling:

160g pecans

1-2 tsp ground cinnamon

5 cardamom pods (crushed, seeds ground & husks removed)

2 tbsp soft dark brown sugar

100ml maple syrup

250g cream cheese, at room temperature

1. Melt the butter, then whisk in the milk and eggs. In a large bowl, sift the flour and mix with the sugar, yeast and salt. Add the milk mixture and stir to form a sticky dough. Rest for 5 minutes.

2. Turn out onto a floured surface and knead for 5–10 minutes until smooth and elastic. Place in a buttered bowl, cover, and leave to rise in a warm spot for 1 hour, or until doubled.

3. Meanwhile, chop the pecans to your size preference and mix with cinnamon, cardamom, sugar and 60ml of the maple syrup.

4. Roll the risen dough into a rectangle about 25 x 30 cm. Use your hands to pat the sides into shape. Spread with cream cheese, scatter over the nut mixture and roll up tightly from the short side.

5. Slice into 8–12 pieces and arrange in a greased 20 cm round, or 20 x 30 cm tin. Cover and proof for 30 minutes, until the dough no longer springs back when pressed.

6. Bake at 200°C for 10 minutes, then reduce to 170°C and bake for 20–25 minutes, until golden and risen. They should sound hollow when tapped to ensure they're cooked through.

7. Brush the warm rolls with the remaining maple syrup and enjoy warm.