Cinnamon Bun Cookie Pops

Beat butter and icing sugar in a large bowl with an electric mixer until light and creamy. Stir in combined sifted flours in two batches then milk.
Cut dough in half; knead each half on a floured surface until smooth. Roll out each portion of dough between sheets of baking paper into 20cm x 23cm (8-inch x 9¼-inch) rectangles. Slide dough, still on paper, onto a tray. Refrigerate for 15 minutes or until slightly firmer. Remove top layer of paper.
Combine brown sugar, cinnamon, rind and ¼ cup of the pecans in a small bowl. Leaving a 1cm (½-inch) border, scatter brown sugar mixture over dough. Using paper as a guide, roll up each piece from one long edge. Transfer to tray; refrigerate for 15 minutes.
Preheat oven to 160°C/325°F. Line oven trays with baking paper.
Cut logs into 1.5cm (¾-inch) slices. Place slices, cut-side up, about 3cm (1¼ inches) apart on oven trays. Gently insert a lollipop stick 2cm (¾-inch) into base of each cookie.
Bake cookies for 20 minutes or until pale golden. Brush hot cookies with jam. Press remaining pecans on sides of cookies.
Spoon chocolate into a small resealable plastic bag; snip the tip of one corner and drizzle chocolate over cookies. Leave until chocolate is set.

Ingredients