Method

1. Pre-heat the oven at 200°C.
   
   
2. Mix flour, salt, baking powder and sugar thoroughly. Cut cold butter into the mixture and rub butter till it is crumbly in texture and each crumb is about the size of a pea. Make a well in the centre. Pour the milk in the well and mix to form a soft dough. Gather the dough to form a ball.
   
   
3. Flour the working surface. Flatten the dough and using a rolling pin, roll out the dough into a 16" x 8" rectangle.
   
   
4. Brush a little milk over the rectangle dough. Sprinkle cinnamon sugar over the dough, leaving a 1 inch margin along one length free from the toppings. Use a handheld grater to grate the orange for zest over the dough. Spread chopped pecan evenly over the dough.
   
   
5. Roll up the dough like Swiss-roll, pinching the ends together. Using a sharp knife, cut the dough into 1-inch rolls.
   
   
6. Place the rolls on a parchment/silicon-lined tray. Parchment/silicon liners are available at Cold Storage. Brush the top of the rolls with a beaten egg and place 2 pecans on each roll.
   
   
7. Bake rolls for 15-20 minutes until light golden brown. Transfer rolls onto cooling rack.
   
   
8. To make orange frosting, put icing sugar in a bowl and whisk in the orange juice to make a semi-thick frosting. Mix well. Pour the frosting into a piping bag with small plain nozzle. Or simply pour the frosting into a plastic bag, push the frosting towards one end of the bag and make a small snip at the corner. Drizzle orange frosting over each roll. Serve hot or warm.