For the dough:

• 80g flour + 1 tbsp flour
• 1/2 tsp fast action yeast
• Pinch of salt
• 1 tbsp butter, room temperature
• 1 tbsp golden caster sugar
• 60ml whole milk

For the filling:

• 3 tbsp maple butter (M&S has a good one)
• 3 tbsp chopped pecans

Icing:

• 1 tbsp cream cheese
• 1 tsp maple butter
• 3 tbsp icing powder
• 1/4 tsp maple syrup
• 1/2 tsp whole milk
• 1 tsp chopped pecans

1. For the dough, gently warm the milk in a pan and stir in the butter until melted.
2. Add the yeast and sugar and leave to bloom for 5 minutes.
3. Add the 80g flour and a pinch of salt and bring together with a spoon. If it seems too wet, add the extra tbsp of flour. Either using a standing mixer or by hand, knead for ten minutes, until elastic and smooth. Place in a lightly oiled small bowl, cover and leave to rise for an hour (or until doubled in size)
4. Once your dough has risen, roll out to around 30cm long and 5cm wide.
5. Gently spread with maple butter, then sprinkle over the chopped pecans.
6. Roll lengthways into a tight swirl and place in a lightly oiled ramekin. Cover and leave to rise for 30 minutes, and whilst it’s rising, pre heat your oven to 170ºc.
7. Once the final rise is completed, bake for 25 minutes.
8. Whilst your maple roll is baking, prepare the icing. Add the cream cheese, icing sugar, maple butter, maple syrup and milk to a bowl and whisk until smooth.
9. Once your maple roll is ready, remove from the oven and allow to cool slightly, before spreading over your icing.
10. Enjoy whilst warm!