4 tablespoons softened butter, plus extra for greasing
250 g (8 oz) can croissant dough
6 tablespoons soft brown sugar
3 teaspoons ground cinnamon
75 g (3 oz) pecan nuts, roughly chopped (optional)
2 tablespoons icing sugar, for dusting
Lightly grease 2 baking sheets.
Unroll the croissant dough on a chopping board. Place the butter, sugar and cinnamon in a bowl and beat well with a wooden spoon until soft and well blended. Spread the cinnamon butter evenly over the croissant dough, right to the edges. Sprinkle over the chopped pecans, if using, then tightly roll up the dough.
Cut the log into 4 thick pinwheels and place well apart on the prepared baking sheets. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until well risen and golden. Serve warm, dusted with icing sugar.