These cinnamon rolls have all the flavours of panettone and can be made the day before and proofed overnight in the fridge, so you can bake them on Christmas morning
| Created by | Spinneys |
| Prep time | 30 minutes |
| Proofing Time | 1 hour |
| Cook time | 20 minutes |
| Serves | 12 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Hard |
| Calories | 258 |
| Fat | 12g |
| Saturates | 7g |
| Protein | 2g |
| Carbs | 35g |
| Sugars | 29g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTake the bread flour, dry yeast, milk, lemon, orange, 75g white sugar, eggs, salt, vanilla extract and candied mixed peel and add to the bowl of a stand mixer fitted with a dough hook. Combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when pressed. Cover the dough and leave to rise in a warm place until doubled in size (approx. 1 hour).
Place the raisins and sultanas in a bowl. Pour over the boiling water and allow to stand. Combine the butter, 100g sugar and cinnamon to form a paste. Set aside.
Knock down the dough and knead it lightly to press out the air then roll out into a 20cm x 30cm rectangle. Spread the dough with the butter mixture and add the drained raisins and sultanas. Roll up the dough tightly (from the longer side) to form a sausage then slice into 2cm thick wheels. Grease a 20cm x 30cm baking dish. Pack the rolls into the baking dish and cover loosely with cling film. Allow to rise in a warm place until doubled in size.
When the rolls have proofed, preheat the oven to 180°C, gas mark 4. Bake for 20-30 minutes until golden.
Brush the rolls with the honey while they are still hot and serve.
