Method

• 1.
  Whisk yeast, milk and 1 tsp caster sugar in a bowl until combined. Set aside in a warm place for 5 minutes or until frothy.
• 2.
  Place flour, remaining 50g caster sugar and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. With the motor running on low, gradually add the yeast mixture and eggs. Knead on low speed for 10 minutes or until smooth and elastic. Add the butter, 1 piece at a time, until combined. Place dough in a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 1-1 1/2 hours until doubled in size.

• 3.
  Meanwhile, grease a deep 25cm x 33cm baking pan.
• 4.
  For the glaze, place all the ingredients in a saucepan and bring to a simmer over medium heat. Cook for 8 minutes or until thickened. Remove from heat and set aside to cool slightly. Pour two-thirds of the glaze into the prepared pan, reserving remaining to serve, and swirl pan to completely cover base. Set aside to cool completely.
• 5.
  For the filling, combine butter, brown sugar, maple syrup and cinnamon in a bowl.
• 6.
  Knock back dough and roll out on a lightly floured surface to a 35cm x 40cm rectangle. Brush with the butter mixture, leaving a 1cm border, then scatter evenly with pecans and sultanas.
• 7.
  Working from the long edge closest to you, roll up the dough to form a tight cylinder. Using a serrated knife, trim the ends of the roll and discard, then cut dough into 15 equal pieces. Place the scrolls, cut-side up and not touching, in the prepared pan, in 5 rows of 3. Cover with a clean tea towel and set aside in a warm place for 1 hour or until risen and buns are touching.
• 8.
  Preheat the oven to 180°C.
• 9.
  Bake buns for 30 minutes or until golden and cooked through. Remove from the oven and cool in the pan for 10 minutes.
• 10.
  Remove from pan and serve scrolls warm drizzled with reserved glaze.