Cinnamon Rolls with Mixed Fruit Filling
As baking is one of my preferred fun things to do during winter, I have challenged myself to face something that I never did before. Over the weekend, I braved myself to make cinnamon rolls. In the past, I had a store-bought dough where I just unboxed, removed the plastic, placed in the oven, and baked it. Voila! After twenty minutes, I have perfectly round cinnamon rolls on a tray waiting for me. Easy right? But, the process of making homemade cinnamon roll is quite challenging—but it's a doable challenge.
For this recipe, I took some inspirations from the raisin bun and swirl cinnamon bread I have made before. Both are my personal's favorite. The ingredients of the cinnamon roll are quite similar to the cinnamon bread. I noticed that I used the same type of flour, yeast, and of course, a lot of cinnamon. What's special about this cinnamon roll is the filling. For the filling, I decided to incorporate glace red cherries, dried cranberries, raisins, and orange zest. I soaked them for a few hours (or you can soak it overnight) in the orange juice to get the flavor immersed together.
Like the previous bread-making, I have used a stand mixer to mix the ingredients until it's formed a dough. However, I also have used a traditional method that is kneading the dough by hand. Both are equally good for bread-making. For this recipe, I've used both techniques; a stand mixer to incorporate the ingredients and knead the dough for a few minutes by hand before it rose for about two hours. By the way, don't forget to brush the top of the rolls with egg wash before putting them in the oven. This is what helps give that lovely golden color when they finish baking.
The Result: Soft and Delicious Sweet Rolls
Call it cinnamon rolls or buns. These 14 cinnamon rolls I made are perfectly soft and delicious! I was astounded at the result. Now, I'm delighted to announce I have overcome another baking challenge that I've longing to accomplish. These sweet rolls are the best to enjoy with a cup of coffee or tea.
By the way, I decided to omit the icing on the top, and I have brushed with a simple sugar glaze. To keep them fresh, cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
Prep Time: 3-4 hours (including resting and proofing time)
Total Time: 5 hours
Makes: 12-14 cinnamon rolls (depend on the size)
For the yeast mixture:
- 1 cup warm whole milk
- 1 1/2 tablespoons active dry yeast
- 1 tablespoon granulated sugar
For the dough:
- 1 large egg plus egg yolk, room temperature (lightly beaten)
- 50 grams butter, softened
- 2 teaspoons salt
- 4 cups bread flour, plus 1-2 tablespoons for kneading
- 5 tablespoons sugar
- 2 teaspoons ground cinnamon
For the filling:
- 1 cup mix dried fruits (I used dried cranberries, raisins, glazed red cherries, and 2 tablespoons orange zest)
- 1/2 cup dark brown sugar
- 3 tablespoons melted butter
- 2 teaspoons ground cinnamon (you can add more if you want)
For the egg wash:
- One large egg yolk (beaten)
For the glaze:
- Sugar syrup
- Apricot jam
- Icing Frosting
Note: You can brush baked cinnamon rolls with honey, sugar syrup, apricot jam or make your own icing frosting. I decided to make a simple sugar glaze (water and castor sugar) because I like the shinning effect on the rolls.
- In a pitcher, combine the warm milk, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes.
- In a small bowl, whisk the egg and egg yolk. Set aside.
- In a mixing bowl, combine the bread flour, salt, sugar, and cinnamon powder. Use a spatula or whisker to incorporate the ingredients.
- Combine the yeast mixture into the flour mixture.
- Use a hook attachment to mix the ingredients at a lower speed.
- Combine the lightly beaten egg into the mixture. Continue mixing at a medium speed.
- Pause the mixer to combine the butter into the mixture. Continue mixing until all is well-combined.
- Transfer the mixture into a cleaned surface or baking mat. Use your hand to knead the mixture until smooth and forms a dough. Add a tablespoon of flour if the dough is very sticky. (It didn't take long to form the dough as the machine has done a decent job).
- Transfer the dough into a greased large bowl.
- Cover the bowl with a cling wrap and set aside at a warm place. Let the dough risen or double the size. (At least 2 hours).
- Make the paste filling: In a small bowl, combine the melted butter, brown sugar and ground cinnamon. Mix well. Set aside.
- Poke the dough with a finger to let the air out.
- Shape the dough: Roll the dough out into a 14×8 inch rectangle. Spread the sugar paste on the dough.
- Use your hand to spread the fruit mixture on the dough evenly.
- Tightly roll up the dough and cut into 12-14 pieces. Place the rolls in a prepared pan. Loosely cover the rolls with plastic wrap or tea towel. Let the shaped rolls rise for an hour or more.
- Preheat the oven to 375°F. Brush the rolls with egg wash and bake for 20-25 minutes.
- Insert a toothpick in the center of roll and if it comes clean, it is cooked. (The rolls should be golden to dark brown on top and fully baked in the center of the coil).
- Brush the warm cinnamon rolls with honey or apricot jam or sugar syrup and let them stand until set.
- Enjoy the cinnamon roll with a cup of coffee or tea.
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© 2020 Liza