These rolls can be made with your favourite dried fruits. Mine included a medley of dry cranberries, blueberries, and apricot, and raisins. It's a nice change-up from traditional cinnamon rolls.
Ingredients (9 good size rolls or 12 smaller)
3/4 cup dried raisins / or mix dry fruit 150g
Hot water for soaking fruit to soften
1 cup milk, warmed 244g
2 1/4 tsp instant yeast 7g
1 egg (warmed up)
2 tbsp butter, melted 28g
1 tsp orange or vanilla extract 4g
4-5 tbsp white sugar 61g
3 cups all-purpose or plain flour 375g
1/2 tsp salt 3g
Filling:
6 tbsp very soft butter 84g
1/2 cup brown sugar 106g
1 tbsp cinnamon powder 8g
Frosting:
2 tbsp cream cheese, softened 28g
1 tsp orange extract 4g
3/4 cup powdered sugar 84g
Milk to thin
Instructions
Please read the Tips and Tricks below
Warm up milk to approximately 125F/51c or as suggested by your bread machine (75-80F). Warm up shelled egg, orange extract and add to the milk mixture. Add melted butter, sugar, salt, orange extract, and yeast. (Yes we are putting the yeast with the liquid to help boost the timeline.)
Add flour; you may need more or less than 3 cups! Hold back about 1/4 cup until you see how the dough ball is forming at the 5-6 minute mark. Tacky and smooth--not sticky. You may need to add a bit more than 3 cups.
Set your machine to dough setting.
Soak your dried fruit in very hot water. Once they are rather soft. Drain and tamp very dry. Set aside.
As soon as the kneading cycle is done remove the dough (DO NOT LET IT RISE IN PAN)and on a lightly flour-dusted clean counter roll out thin into a 12"x7" (30cm x 18cm) rectangle.
Spread the 1/2 cup of the raisins/dried fruits evenly. Use a rolling pin and press the fruit in the dough. Fold dough up into a small rectangle and reshape into a ball.
Roll out dough again into a rectangle approximately 15X10". Mix together butter, brown sugar, and cinnamon; spread evenly over the dough. Leaving a1"/2.5cm edge on the long side.
Sprinkle the remaining 1/4 cup of raisins/dried fruit over the butter/sugar mixture.
Roll the dough with the long side. Be sure the roll is firmly closed. Use a knife to tap a mark for evenly sliced rolls. Don't cut as you go! I believe that this recipe makes 9 cinnamon rolls. You can do 12 however they will be smaller.
Place in a lightly buttered 9x9 pan. (Or larger if you are doing a dozen.) Cover and set aside to rise. This will probably take 35-45 minutes. They end up nearly touching other. Do the poke test if needed.
Bake in a preheated 350F/177C oven for approximately 15-20 minutes. Always check early. Remove the pan and check. I've thought they weren't done and didn't realize the lighting is poor in ovens. You want a lightly browned color.
Mix frosting ingredients and drizzle on warm rolls.
Susy's Tips and Tricks
This recipe is different. Usually one doesn't proof the yeast; and give it a kickstart by adding it to warm milk. I do it for this recipe only. Instant and regular yeast can be used dry, but for this recipe I make an exception.
Warm up your egg by placing it shelled, in a warm cup of water. Don't leave eggs out to become room temperature. Food safety!
Poke test. Poke a little spot in the roll. The rolls are ready for the oven when it springs back slowly but retain a small indentation where you poked it. If no indentation forms, the dough is not ready; leave it to proof a little longer.
Cover your rolls as they rise. It's recommended that one covers with a tight fitting lid or plastic wrap. Why? KAF says that you want to produce humidity and warmth. Using a tea towel won't suffice. They have an article explaining with photos. Wow! You'd be surprised at the difference covered dough receives in terms of results. I use Saran plastic wrap; I reuse it many times. You can do what works best for you.
True cinnamon rolls are made with a sweet dough. Plenty of sugar and yes they are worth it. They also take longer to make. Sugar slow down the proofing of the dough. It does mean you get amazing flavour, but we don't all have time for that!
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