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Cinnamon Rolls with Mixed Fruit Filling

Updated on January 20, 2020
lizmalay profile image

I love baking of all types: cakes, biscuits, donuts, cookies, pies, bread, scones, muffins, and much more!

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Perfect weekend breakfast. We enjoyed eating the cinnamon rolls with coffee. Perfect golden brown cinnamon rolls. Big bite! We can't get enough of the fruit filling inside the roll so we spread the top with raspberry jam. It was heavenly good!
Perfect weekend breakfast. We enjoyed eating the cinnamon rolls with coffee.
Perfect weekend breakfast. We enjoyed eating the cinnamon rolls with coffee.
Perfect golden brown cinnamon rolls.
Perfect golden brown cinnamon rolls.
Big bite!
Big bite!
We can't get enough of the fruit filling inside the roll so we spread the top with raspberry jam. It was heavenly good!
We can't get enough of the fruit filling inside the roll so we spread the top with raspberry jam. It was heavenly good!

Baking Challenge

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.

Recipe Inspiration

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.

Baking Technique

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.

Happy Baking!

Cook Time

Prep Time: 3-4 hours (including resting and proofing time)

Total Time: 5 hours

Makes: 12-14 cinnamon rolls (depend on the size)

Ingredients

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:

  • Honey
  • 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.

Directions

  1. In a pitcher, combine the warm milk, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes.
  2. In a small bowl, whisk the egg and egg yolk. Set aside.
  3. In a mixing bowl, combine the bread flour, salt, sugar, and cinnamon powder. Use a spatula or whisker to incorporate the ingredients.
  4. Combine the yeast mixture into the flour mixture.
  5. Use a hook attachment to mix the ingredients at a lower speed.
  6. Combine the lightly beaten egg into the mixture. Continue mixing at a medium speed.
  7. Pause the mixer to combine the butter into the mixture. Continue mixing until all is well-combined.
  8. 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).
  9. Transfer the dough into a greased large bowl.
  10. 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).
  11. Make the paste filling: In a small bowl, combine the melted butter, brown sugar and ground cinnamon. Mix well. Set aside.
  12. Poke the dough with a finger to let the air out.
  13. Shape the dough: Roll the dough out into a 14×8 inch rectangle. Spread the sugar paste on the dough.
  14. Use your hand to spread the fruit mixture on the dough evenly.
  15. 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.
  16. Preheat the oven to 375°F. Brush the rolls with egg wash and bake for 20-25 minutes.
  17. 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).
  18. Brush the warm cinnamon rolls with honey or apricot jam or sugar syrup and let them stand until set.
  19. Enjoy the cinnamon roll with a cup of coffee or tea.

Photo Guide

Click thumbnail to view full-size
In a pitcher, combine the warm milk, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes.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. Pause the mixer. Combine the softened butter. Continue mixing until all ingredients are well-combined. Transfer to the baking mat and knead until it smooth and forms a dough. Transfer the dough into a greased large bowl. Cover with a cling wrap. Dough after it has risen. Poke the dough to let the air out. Shape the dough: Roll the dough out into a 14×8 inch rectangle. Spread the paste on the dough.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.Brush the rolls with egg wash and bake for 20-25 minutes or until rich golden brown.Brush the warm cinnamon rolls with honey or apricot jam or sugar syrup and let them stand until set.Warm and scrumptious cinnamon rolls. Enjoy rolls with a cup of coffee or tea.
In a pitcher, combine the warm milk, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes.
In a pitcher, combine the warm milk, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes.
In a mixing bowl, combine the bread flour, salt, sugar, and cinnamon powder.
In a mixing bowl, combine the bread flour, salt, sugar, and cinnamon powder.
Use a spatula or whisker to incorporate the ingredients.
Use a spatula or whisker to incorporate the ingredients.
Combine the yeast mixture into the flour mixture.
Combine the yeast mixture into the flour mixture.
Use a hook attachment to mix the ingredients at a lower speed.
Use a hook attachment to mix the ingredients at a lower speed.
Combine the lightly beaten egg into the mixture.
Combine the lightly beaten egg into the mixture.
Pause the mixer. Combine the softened butter.
Pause the mixer. Combine the softened butter.
Continue mixing until all ingredients are well-combined.
Continue mixing until all ingredients are well-combined.
Transfer to the baking mat and knead until it smooth and forms a dough.
Transfer to the baking mat and knead until it smooth and forms a dough.
Transfer the dough into a greased large bowl. Cover with a cling wrap.
Transfer the dough into a greased large bowl. Cover with a cling wrap.
Dough after it has risen.
Dough after it has risen.
Poke the dough to let the air out.
Poke the dough to let the air out.
Shape the dough: Roll the dough out into a 14×8 inch rectangle.
Shape the dough: Roll the dough out into a 14×8 inch rectangle.
 Spread the paste on the dough.
Spread the paste on the dough.
Spread the fruit mixture on the dough evenly.
Spread the fruit mixture on the dough evenly.
Tightly roll up the dough and cut into 12-14 pieces.
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.
Place the rolls in a prepared pan. Loosely cover the rolls with plastic wrap or tea towel.
Brush the rolls with egg wash and bake for 20-25 minutes or until rich golden brown.
Brush the rolls with egg wash and bake for 20-25 minutes or until rich golden brown.
Brush the warm cinnamon rolls with honey or apricot jam or sugar syrup and let them stand until set.
Brush the warm cinnamon rolls with honey or apricot jam or sugar syrup and let them stand until set.
Warm and scrumptious cinnamon rolls. Enjoy rolls with a cup of coffee or tea.
Warm and scrumptious cinnamon rolls. Enjoy rolls with a cup of coffee or tea.

© 2020 Liza

Comments

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    • lizmalay profile imageAUTHOR

      Liza 

      3 weeks ago from USA

      I understood with your concerns, Alyssa. When I first started my enthusiasm for baking bread, I was so nervous. I was fearful of the dough not rising, dry, and dense. It took me a while to get used to it. Practise makes perfect :) So, I hope you'll try this recipe and do let me know how it turns out for you! Thank you for commenting.

    • Alyssa Nichol profile image

      Alyssa 

      3 weeks ago from Ohio

      Yes, I'm definitely a store bought can of cinnamon rolls type of gal! haha! When I see yeast as an ingredient, I run away as fast as I can. Your recipe not only looks delicious, but also doable! I'm going to save this and give it a try! Thank you!

    • lizmalay profile imageAUTHOR

      Liza 

      3 weeks ago from USA

      Thank you, Linda, for commenting. I appreciated it. I admit these rolls are one of the best I've done for my baking challenge at home. I almost tempted to do with different filling next week :)

    • lizmalay profile imageAUTHOR

      Liza 

      3 weeks ago from USA

      @Prantika, thank you for your courteous comment. Yes, these cinnamon rolls were tasty and so delightful to our palate. I had such a joyful time making these rolls at home. Sometimes, I was nervous baking baked goods during winter because I want to make sure the dough is well-risen. Oh, by the way, I hope you'll bake something before the winter ends. Happy Baking!

    • AliciaC profile image

      Linda Crampton 

      3 weeks ago from British Columbia, Canada

      These cinnamon rolls sound wonderful! I can almost smell the warm rolls in my mind. The written instructions and the photo guide are very useful.

    • Prantika Samanta profile image

      Prantika Samanta 

      3 weeks ago from Kolkata, India

      The rolls look fantastic and yummy. I do not know when I'm going to bake such delicious rolls, but I want to have them soon with coffee, perhaps before the winter bids adieu. Thank you for sharing the recipe. I am a foodie and your recipes tickle my taste buds.

    • lizmalay profile imageAUTHOR

      Liza 

      3 weeks ago from USA

      Thank you for commenting and being my best critique :)

    • Daniel Fontaine profile image

      Daniel Fontaine 

      3 weeks ago

      I had a few of these myself! They went perfectly with our morning coffee and made a wonderful breakfast.

    • lizmalay profile imageAUTHOR

      Liza 

      3 weeks ago from USA

      Thank you for your compliment, Liz. I second her too, although I don't know how much to get one. A proofing drawer always a great addition to have in the kitchen, especially if you are a devotee baker or into a baker thing. I want one after watching The Great British Baking Off on TV. I bet your friend's kitchen is incredible, Liz.

    • Eurofile profile image

      Liz Westwood 

      3 weeks ago from UK

      These look very professional. When a friend recently redid her kitchen, she wanted a proofing drawer, but it got scrapped due to going over budget.

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