Tuesday, November 23, 2021

Fruity Cinnamon rolls

 This time, our cinnamon rolls are packed with fruits and lovely cinnamon fragrances.


Cinnamon is one of the spices that I really like and I love to use it in baking. But for many people when talking about cinnamon, cinnamon roll is the first one that they will think about. 
I made (and post) some recipes before, most of them are simple recipes with butter, sugar, and cinnamon as a filling. But today, we will make it more special.

We use brioche-style bread (a bread that has a load of egg and butter) so refrigerating the dough before filling helps shape the bread easier.

I think that refrigerating the dough makes us manage the time better too. As you can prepare the dough today in the evening and bake it tomorrow to get freshly baked bread.

This soft bread is packed with vanilla and orange zest, while the filling contains dried fruits and nuts to make the rolls more delicious.

As I use an individual pan, the baking time is quite short but if you use a 24x24 cm. pan you will need a longer baking time. 


Fruity Cinnamon rolls
Makes 12 (6x6 cm pieces)




Bread dough
285 g ................... All-purpose flour
27 g .................... Granulated sugar
3 g ...................... Instant yeast
3.6 g ................... Salt
............................ Zest from 1 orange
125 g ................... Milk
1 .......................... Egg (60 g)
1 .......................... Egg yolk (20 g)
1/2 tsp ................ Vanilla extract
60 g ..................... Unsalted butter

Filling
30 g ..................... Raisins
30 g .................... Dried cranberries
30 g .................... Candied orange peel
70 g .................... Hot water
35 g .................... Walnut (Finely chopped)

Cinnamon butter
55 g .................... Brown sugar
2 tsp.................... Cinnamon powder
1/4 tsp ................ Salt
60 g .................... Unsalted butter (Room temperature)

Icing
60 g .................... Icing sugar
15-20 g ..............  Milk



Put the flour, yeast, and sugar into a bowl and whisk to combine.

Put the salt and orange zest into the bowl and whisk to combine.

Pour the milk, egg, and egg yolk into the bowl.

Mix until combined.

Knead for 7-8 minutes.

Knead until the dough passed the windowpane test.

Put the butter into the dough.

Knead for 7-8 minutes more.

Brush a bowl with unsalted butter. Let it rise for 1 hour.

Brush a pan with unsalted butter. Pat the dough and fold the dough from both sides to the center.

Roll the dough.

Cover and refrigerate for at least 12 hours

Before shaping, brush 12 of 6 x 6 cm pans with butter (or use 24 x 24 cm pan).

Put raisins, dried cranberries, and candied orange peel into a bowl. Pour the hot water into the bowl and leave it for at least 30 minutes.

Mix the brown sugar, salt, cinnamon powder, and butter together until fully combined.

Roll the dough into a 30 x 22 cm.

Spread the cinnamon butter over the dough.

Lightly squeeze the water from the soaked dried fruits.

Place the soaked dried fruits and walnuts over the cinnamon butter.

Roll the dough and cut it into 12 equal pieces.


Let it rise for  45-50 minutes

Preheat an oven to 180℃. Using upper and lower heat.

Bake in 180℃  Preheated oven for 15-20 minutes. You may need a longer baking time for 24x24 cm.

Let it cool completely.

Mix the icing sugar and milk together.

Drizzle the icing over the cinnamon rolls and let the icing set before serving.



Fruity Cinnamon rolls

 

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