Christmas Sweet Rolls
A festive take on the classic cinnamon sweet roll, packed with sweet mincemeat, kumquats, cranberries, chopped nuts and cinnamon.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Servings: 14 -16 rolls
- 200 millilitres milk (1/2 cup and 1/3 cup)
- 75 grams unsalted butter (3/8 cup)
- 500 grams strong white bread flour (3 and 1/2 cups)
- 1 teaspoon sea salt flakes - crushed
- 2 tablespoons granulated sugar
- 1 large egg
- 1 7 gram sachet fast-action yeast
For the filling
- 150 grams sweet mincemeat (1/2 cup)
- 70 grams dried cranberries (1/2 cup)
- 65 grams mixed chopped nuts (1/2 cup)
- 12 whole kumquats - sliced
- 60 grams light brown sugar (1/2 cup)
- 2 teaspoons ground cinnamon
For the glaze
- 10 tablespoons icing sugar confectioners sugar
- 6 tablespoons maple syrup
Directions for the dough
Gently heat the milk and butter over a low heat until the butter has just melted then remove it from the heat and leave it until it is just lukewarm.
Mix the flour, salt and sugar in a large mixing bowl, or in the bowl of your freestanding mixer.
Gently beat the egg into the lukewarm milk mixture.
Add the yeast to the flour and mix it in, make a well in the centre of your flour.
Using your hand or the dough hook on your stand mixer and on a low speed work the liquid into the flour to get a soft but not sticky dough.
If working the dough by hand turn it out onto a floured surface and knead thoroughly for 10 minutes until smooth and pliable.
If using a stand mixer with a dough hook keep the mixer on a low speed and knead the dough for 4 minutes until you have a smooth and pliable dough.
Return the dough to your bowl / take the dough hook out and cover with clingfilm or a damp tea towel and leave to rise in a warm place for about 1 hour or until it has doubled in size.
After the first prove, punch the dough down and turn out onto a lightly floured surface. Roll or press the dough out to a rectangle shape about 24cm wide x 48cm long.
Get your sweet mincemeat and spread it all over the dough spreading it to every corner and edge. If you feel you need a little more feel free to add another couple of tablespoons. I found this to be the right amount.
Sprinkle your cranberries and chopped nuts evenly over the top of the mincemeat.
Thinly slice your kumquats, and evenly spread them over the filling. I found 12 to be the perfect amount but add as many or as few as you desire.
Mix the light brown sugar and cinnamon together and sprinkle evenly over the filling.
Taking the long edge roll it up as tightly as you can.
Take a sharp knife and slice the roll up into smaller rolls of about 1 and 1/2 inches thick.
Space them out, cut side up on a baking sheet leaving a little room (about 1/2 an inch) for them to swell. Cover them loosely with a damp tea towel or pop them in a plastic bag and leave them for the second proving for 30 to 45 minutes.
You are looking for them to have almost doubled in size and swollen to have filled in the gaps.
Towards the end of the second proving preheat your oven to 180C / 350F / Gas mark 4.
Uncover the tin and bake your rolls for 20 to 25 minutes. You are looking for your buns to be a good golden colour. If you feel they are starting to go too brown, cover with foil and continue baking until cooked.
Once baked take them out of the oven and run a round-bladed knife around the edges to loosen them. Then leave them to cool slightly.
If eating them fresh once they are cool enough to touch make the glaze. If enjoying them at a later time, make the glaze but don't put it on top of your buns until you have reheated them.
Really simple put your icing sugar in a small bowl then stir in your maple syrup, once smooth drizzle on top and enjoy.
These will make a wonderful warming aromatic Christmas breakfast, I hope you enjoy them. Merry Christmas :D