25minutes cooking time
For the Dough
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 275m lMilk
- 50g Unsalted Butter
- 1 Medium Egg
- 75g Billington's Unrefined Golden Caster Sugar
- 1½ tsp Salt
For the Filling
- 200g Dried Mixed Fruits
- 100g Glace Cherries
- 200g White Marzipan
- 35g Toasted Flaked Almonds
For the Cinnamon Butter, Filling and Topping
- 2 tbsp Ground Cinnamon
- 120gMelted Butter
- 1 tsp Nielsen-Massey Vanilla Extract
- 100g Billington's Light Muscovado Sugar
- 20gFlaked Almonds
- Dusting Billington's Unrefined Golden Icing Sugar
- Large Mixing Bowl
- Stand Mixer (Not essential)
- Baking Tray
MIX: Place the milk and butter for the dough in a small saucepan and heat through until the butter has melted. Remove from the heat and allow to cool to room temp. In a separate bowl mix together the flour, yeast, salt and sugar. Add the milk and butter liquid plus the egg to the dry ingredients and mix thoroughly with a wooden spoon.
KNEAD: Tip the dough onto a floured surface and knead for 10 minutes or use a stand mixer with the dough hook attachment for five mins.
RISE: Lightly oil a large bowl and place the dough inside. Cover with oiled cling film or a tea towel and leave to rise until doubled in size (around 2 hours).
CINNAMON BUTTER: Place the melted butter, light muscovado sugar, vanilla extract and 1 tbsp ground cinnamon in a bowl and mix together to form a loose paste. Set aside.
SHAPE: Once the dough has risen, knock back and knead in the half the dried fruit mix on a well-floured surface. Roll the dough into a large rectangle, approximately 30 x 45cm. Spread 2/3 of the cinnamon butter evenly over the dough and sprinkle over the remaining dried fruit and 35g toasted flaked almonds. Roll the marzipan into a long sausage shape, the same length as the dough. Place the marzipan at one of the long edges of the dough and roll the dough tightly. Cut the dough into 12 equal slices and place cut side up into a baking tray.
PROVE: Cover the dough with a tea towel or oiled cling film and leave to prove for 30 minutes. Preheat the oven to 180 degrees C (160 degrees C fan assisted). Brush the buns with the remaining cinnamon butter, if the butter has set then warm it up over a low heat. Sprinkle the 15g flaked almonds over the buns and gently press into the buns.
BAKE: Bake the rolls for approximately 25-30 minutes until golden. Once baked remove each bun individually (you might need to use a knife to cut them away from each other). Allow them to cool on a wire-rack and serve with a dusting of icing sugar and ground cinnamon
These festive stollen cinnamon rolls are a twist on a timeless classic. There's nothing better than the smell of these freshly baked, warm spiced stollen cinnamon rolls in the run up to Christmas. Made in eight easy steps, this recipe will fast become a family favourite.
This recipe is courtesy of Baking Mad.com. https://www.bakingmad.com/