Autumn and Winter is lovely for its cozy covers, warm coats, soups and warm puddings. With the colder weather growing it is lovely to experiment with other flavours especially if it is filled with different spices and some citrus.
I decided to make these rolls and in my original recipe I just had Cinnamon as the flavour carrier however this time I added some Mixed spice as well and added some orange zest for a bit of depth in flavour. These rolls are warming and buttery. It is good on its own or with a nice cup of coffee or tea.
You can use a rectangle tin. I used two round 20cm tins just for a different shape so that it can be like a tear and share concept. I got 18 medium sized rolls out of this batch.
Ingredients for the rolls:
250ml full cream milk
10g instant yeast
500g white bread flour
60g unsalted butter, room temperature, cubed
40g caster sugar
2 large eggs
Zest of one large orange
1 egg , lightly whisked for the glaze later
Ingredients for filling:
200g unsalted butter, room temperature, softened
150g golden granulated sugar
1½tsp mixed spice
Ingredients for topping:
180ml cream cheese, softened
2 tbsp icing sugar
1tsp vanilla extract
- Line a baking tray or tray bake tray with parchment paper, making sure it is big enough to overlap the sides in order to lift out the rolls out carefully when finished (if you have a spring-form tin, then just cover the bottom with parchment paper).
- In a saucepan, warm the milk until tepid. (It should not be hot or cold when testing with a finger.)
- In a bowl that is used for an electric mixer. Mix the yeast and flour in a large mixing bowl and rub in the butter until the mixture resembles bread crumbs. Add the sugar, salt, eggs and milk and mix until dough starts to come together. Add in the orange zest and mix well until just incorporated.
- Knead the dough in an electric mixer with a dough hook, and knead on low speed for a few minutes until dough comes together and it is smooth and elastic. You can also knead the dough on a lightly floured surface by hand until the dough is smooth and elastic. (Be careful not to add too much flour on the surface, the dough needs to stay soft and will still be a bit sticky.)
- Place the dough in a lightly oiled bowl. Cover the bowl with two clean tea towels. Leave the bowl in a warm place far from any open windows and let the dough rise for 1 hour or until the dough has doubled in size.
- Preheat the oven to 220°C/ 200°C fan.
- When the dough has risen till double its size. Place the dough on a lightly floured surface and roll it out gently in a rectangle shape, about half centimetre in thickness.
- Mix together the filling ingredients until smooth and spread the mixture evenly on the dough.
- Roll the dough up from the longest side until it forms a large ‘sausage’ shape. Cut the roll into 2cm slices. Then place the cut rolls in rows into prepared tin, cut side up. The rolls will expand as they prove and bake so do not worry if there are gaps in-between rolls.
- Brush the rolls with the egg and leave to rise again for 15 minutes.
- Bake for 20 – 25 minutes (if they darken too quickly, cover the rolls with the dull side up of foil so that they won’t get too dark).
- While the rolls bake; mix together the cream cheese, icing sugar and vanilla paste (add a bit more icing sugar if you need more sweetness) and mix until it forms a sweet paste.
- Cool the rolls down in the tin for 5 minutes. Then lift out of the tin and place on a wire rack. Drizzle or spread the cream cheese mixture and cover all the rolls. Serve immediately. Or if serving later pop them on a low oven temperature just to heat them up slightly and serve warm.
Note: If you like your rolls without cream cheese just omit the topping part. It is lovely and buttery on its own. If you want something more indulgent I recommend drizzling your rolls with some caramel and top it off with chopped pecan nuts.
I hope you enjoy these!