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Enjoy your tea with these cinnamon filled sweet rolls.
- 1tbsp active dry yeast
- 450g all purpose flour
- 2tbsp caster sugar
- 1tsp salt
- 60ml luke warm water
- 180ml warm milk
- 80g unsalter butter
- 1 large egg
- 1tsp grated orange zest
- 80g icing sugar (sifted)
- 3tbsp orange juice (optional)
- For the filling:
- 50g caster sugar
- 1tsp ground cinnamon
- Chopped dry fruits (optional)
Dissolve the yeast in luke warm water or until frothy. Read the package instructions for details.
In a large bowl, sift the flour , caster sugar and salt. Make a well in the center and add the yeast mixture , milk and half portion of butter, beaten egg and orange zest.
On a floured surface knnead the dough until smooth. Add more flour if the dough is sticky.Shape the dough into a ball and put it in a greased bowl. Cover it and place it in a warm place for 30 to 45 minutes or until the dough reaches double its bulk.
Grease an 9 in round cake tin. Knock the dough to deflate. On a lightly floured surface, roll out the dough into a 12*8 in rectangle.
For the filling, combine sugar, chopped dry fruits and cinnamon in a bowl. Brush the dough with remaining butter and sprinkle the filling evenly on the dough surface.
Roll up the dough and pinch the edges to seal. Using a sharp knife cut the dough into 1 in pieces. Arrange the pieces in the cake tin and allow it to rise for another 30 minutes.
Preheat the oven to 375 degrees F. Bake the buns for 30 to 40 minutes. Once baked, transfer the buns to a wire rack to cool.
Combine the icing sugar and orange juice with little water to make smooth sauce consistency. Drizzle the icing over the buns and allow it to set.