To toast the pecans, roughly chop them and then spread out on a baking tray and cook in a preheated oven at 230 degrees C (450 degrees F), Gas mark 8 for 4 minutes. Allow to cool before using. To reduce the cooking time, place the buns on a baking tray, spacing them further apart. Bake 12 to 15 minutes, until golden on top and firm at the edges. Cinnamon scones: Instead of rolling up the dough and cutting it, you could make simple cinnamon scones. Roll the dough out until it is about 1 1/4- inches/3cm thick, then cut into 10 squares or rounds, each about 2 1/2-inches/6cm in diameter. Brush the tops with beaten egg, then dip the wet top into crunchy granulated sugar so that they are covered in an even layer. Place on a baking tray and bake in a preheated oven at 450 degrees F/230 degrees C /Gas mark 8 for about 10 to 15 minutes or until golden on top and sounding hollow when tapped on the base. Allow to cool, then split in half and serve with the cinnamon pecan filling spread on each half.