Cinnamon Scrolls - Adapted from a Cindy O'Meara recipe

[JulieO]

I have been asked in a PM to direct them to this recipe that they’ve seen mentioned before on the forum, one I adapted from a Cindy O’Meara recipe.
After being unable to find it anywhere myself, I’ve re-posted it.

I’ve only ever made these once and that was back in 2009 when I was a newbie, so hopefully the recipe will still work out okay today.

CINNAMON SCROLLS
620g plain flour 
2 tsp dried yeast
240g milk  (I used reduced fat)
75g raw sugar 
80g butter
1 tsp sea salt
2 lightly beaten eggs
melted butter for basting

TOPPING
80g brown sugar
80g butter
50g pure maple syrup 
45g walnuts or pecans  (I used pecans)     
100g raw sugar 
3 tsp ground cinnamon

Place milk, sugar, butter and salt in TM bowl.  Heat on 37°C/2-3 mins/speed 2, or until butter has just melted. Allow to cool for a couple of mins if too warm.

Add flour, eggs and yeast to mix and combine 20 secs/speed 3 – 4. 
Then 15 secs/speed 2.

Knead 2½ mins/Interval speed.  Remove to a lightly oiled bowl, cover in clingwrap and put in a warm place until doubled in size.  Prepare topping.

Topping
Place whole nuts in TM bowl and chop 1 second/speed 7.(certainly pecans wouldn’t want any more than this, not sure about walnuts).  Remove from the bowl and put aside.  (Don’t worry about getting every speck out of the bowl as they will be mixing with the next step anyway).

Place brown sugar, butter and maple syrup into TM bowl.  Cook for 1 min/80°C/speed 4 or until melted.  Spread over the base of a 30x25cm pan. (you will be putting the dough on top to bake)

If wanting to make some to freeze, divide the syrup between 3 x 20cm square tins and sprinkle the nuts over each lot.

Sprinkle the chopped nuts evenly over sugar syrup and set aside. Mix together raw sugar and cinnamon and set aside.

Once dough is ready, divide the mixture into two and roll out into ovals of approximately 50 x 35cm.

Brush the surface of the dough with melted butter.
Sprinkle half the cinnamon mixture evenly on each of the dough ovals. Brush around the edge of the dough with more of the melted butter to help stick together.
Roll up dough lengthwise, seal the long edge and then slice into 4cm wide pieces.

*Place the rolls on their cut sides in the pan(or pans if some are going into the freezer), lined with topping mix.  Cover pan with a clean tea towel, place in a warm spot and leave to rise until nearly doubled in size ( about 40 mins)  Preheat the oven to 180C (160C if fan forced).

Place cinnamon rolls into oven and bake for 30mins (22 ½ if fan forced).  I finished off under the grill for a min or so to brown off a little more.

*If freezing:
Place 4 of the rolls into each tin, cover lightly with a tea towel and allow to rise until doubled in size.
The ones you are freezing; cover with oiled clingwrap and cover again. 
Place in freezer and when required, remove straight to a preheated oven and bake.

[judydawn]

I found it here on Taste.com Julie - maybe that's the only place it was posted.