Difficulty: **
I love Cinnamon rolls, winter is here and you need those calories to protect you from the cold weather, or that's my excuse? Anyway I took a cinnamon roll recipe and I tried to put a spin on it, inspired by Stollen bread, I take and soak rum raisins and candied orange peel and soak them for at least one week. Then I use spices to scent the dough and I cover it with a vanilla butter and icing sugar glaze. The dough can be done by hand or it can be done with mixing machine.
Rum Raisins:
250 g raisins or sultanas or mix dry fruits with orange peel.
375 ml Dark rum
1 orange juice and zest
Place the raisins in a jar or container that can be closed, zest the orange and add the juice to the raisins and top with rum to cover. Soak them for at least 1 week.
Spiced Dough:
This dough is very similar as Brioche, is rich and buttery. This recipe will give you about 12 rolls.
400 g Flour
75 g butter
130 ml milk
2 eggs
65 g sugar
5 g salt
5 g instant yeast or 12 g of fresh yeast
1 g mixed spice
1 g ginger
1 g cinnamon
1 lemon zest
2 tbsp of milk
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Extras:
butter
icing sugar
Vanilla sugar
First get ready where you are baking, you can use a 1.5 inch deep tray 7 by 7 inch. Use butter spray or apply a thin layer of butter. Cover the bottom of caramel.
Caramel Sauce:
The dough: Sift together all dry ingredients, warm the milk and dissolve the yeast in it. Is important not to heat the milk over body temperature. Add the milk to the dough and the eggs.
Done by hand: add the butter at this point, try to form a dough, add flour as need it. Try to work the dough, making sure there is no lumps of butter, work the dough until is not sticky any more. Let it rest in a bowl for one hour in the fridge.
Done by machine: use the hook to kneed the dough, once the dough is form add the butter and let it work for about 10 minutes until the dough is not sticky and is shiny. Let it rest for one hour in the fridge.
Once it has rest, flour a surface where you can roll it, make a rectangle about 3mm thick, spread soft butter or it can be cream cheese, or jam; gently sprinkle vanilla sugar, and add a nice layer of rum raisins. To roll take it longwise and try to remove any excess of flour so the walls can stick together. Cut it into about 12 pieces. Place them on top of the caramel, and let them proof for about 45 min. to 1 hour.
Bake it for 10 min. at 180°C, after turn the temperature to 160° C and cook for about 10 to 15 min. To make sure is cook between the rolls, open to see the colour of the dough, it should look light golden brown.
To make the Glaze:
Melt 50 g of butter, add one tbsp of vanilla sugar and 50 g of icing sugar, whisk until in has turn into a shiny glaze and the butter is not separate. Brush it on top and let it cool down.
And the most important... Enjoy!!!!
I love Cinnamon rolls, winter is here and you need those calories to protect you from the cold weather, or that's my excuse? Anyway I took a cinnamon roll recipe and I tried to put a spin on it, inspired by Stollen bread, I take and soak rum raisins and candied orange peel and soak them for at least one week. Then I use spices to scent the dough and I cover it with a vanilla butter and icing sugar glaze. The dough can be done by hand or it can be done with mixing machine.
Rum Raisins:
250 g raisins or sultanas or mix dry fruits with orange peel.
375 ml Dark rum1 orange juice and zest
Place the raisins in a jar or container that can be closed, zest the orange and add the juice to the raisins and top with rum to cover. Soak them for at least 1 week.
Spiced Dough:
This dough is very similar as Brioche, is rich and buttery. This recipe will give you about 12 rolls.
400 g Flour
75 g butter
130 ml milk
2 eggs
65 g sugar
5 g salt
5 g instant yeast or 12 g of fresh yeast1 g mixed spice
1 g ginger
1 g cinnamon
1 lemon zest
2 tbsp of milk
----------
Extras:
butter
icing sugar
Vanilla sugar
Caramel Sauce:
100 g sugar
10 g glucose
30 g butter
300 g Double Cream
Pinch of salt
Start a dry caramel in
a pan 10 times bigger than the amount of sugar, glucose and pinch of salt, in a
small pan heat up the cream; when the caramel is starting to foam add the cream
in two parts, add the butter, mix carefully with a wooden spatula bring it to a
boil and pass it through a chinois or a fine sieve. Cool it down.
The dough: Sift together all dry ingredients, warm the milk and dissolve the yeast in it. Is important not to heat the milk over body temperature. Add the milk to the dough and the eggs.
Done by hand: add the butter at this point, try to form a dough, add flour as need it. Try to work the dough, making sure there is no lumps of butter, work the dough until is not sticky any more. Let it rest in a bowl for one hour in the fridge.
Done by machine: use the hook to kneed the dough, once the dough is form add the butter and let it work for about 10 minutes until the dough is not sticky and is shiny. Let it rest for one hour in the fridge.
Pre heat the oven at 180°C.
Once it has rest, flour a surface where you can roll it, make a rectangle about 3mm thick, spread soft butter or it can be cream cheese, or jam; gently sprinkle vanilla sugar, and add a nice layer of rum raisins. To roll take it longwise and try to remove any excess of flour so the walls can stick together. Cut it into about 12 pieces. Place them on top of the caramel, and let them proof for about 45 min. to 1 hour.
To make the Glaze:
Melt 50 g of butter, add one tbsp of vanilla sugar and 50 g of icing sugar, whisk until in has turn into a shiny glaze and the butter is not separate. Brush it on top and let it cool down.
And the most important... Enjoy!!!!
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