- 30 minutes + resting
- 25 minutes
- 1 cup (250ml) full cream lukewarm milk
- 1/3 cup (75g) sugar
- 2 ¼ tsp (7g) dried yeast
- 2 large eggs, room temperature
- 4 cups (600g) bread flour, extra for dusting
- ¾ tsp salt
- 3 tsp ground cinnamon
- 2 tsp all spice or mixed spice
- 100g unsalted butter, soft
- 1 cup (160g) sultanas
- zest of 1 orange, or ½ cup candied citrus
- 120g unsalted butter, softened
- ¾ cup brown sugar, firmly packed
- 2 tbsp ground cinnamon
- 1/3 cup (75g) water
- 2 tbsp (40g) caster sugar
Cream Cheese Icing
- 1 tsp Queen Vanilla Bean Paste
- 100g cream cheese, softened
- 60g unsalted butter, softened
- ¾ cup (110g) icing sugar
Method - Dough
In a medium side bowl or jug, combine milk, sugar and yeast. Mix until well combined. Allow to sit in a warm spot until foamy (about 10-15 minutes). Add eggs, mix to combine.
In the bowl of a stand mixer fitted the dough hook attachment, or in a large bowl, combine the flour, salt and spices. Add yeast mixture, mixing until just combined. Add butter, mixing until incorporated. Add sultanas and orange zest. Knead for 8 minutes until smooth and slightly sticky.
Transfer dough ball to a well-oiled bowl, cover with cling wrap and allow the dough to rise in a warm place for 1-1 ½ hours, or until doubled in size.
Method - Filling
Combine butter, brown sugar, cinnamon and vanilla extract in a bowl, mixing to create a spreadable mixture.
Place dough onto a well-floured surface and roll out into a 60 cm x 40cm rectangle (doesn’t have to be exact). Spread filling over dough leaving a 1cm border around the edge of the dough
Starting on the long end, tightly roll up the dough into a log. Slice log into 12 slices (dental floss works a treat)
and place into a 33cm x 23cm (or similar size) baking tin. Cover pan and allow to rise in a warm place for 30-40 minutes or until doubled in size. Preheat oven to 180C (fan forced) then bake for 20-25 minutes.
Method - Glaze
While rolls are baking, combine sugar and water in a small saucepan and bring to the boil for 3-4 minutes. Brush glaze over rolls straight from the oven.
Method - Cream Cheese Icing
In a large bowl, mix together softened cream cheese and butter using a hand mixer or a whisk. Add icing sugar and Vanilla Bean Paste, mix until combined. Place into piping bag fitter with a 1cm round tip and pipe crosses onto warm rolls.