Cinnamon brioche rolls

🧂 Ingredients

• 50 g Currants
• 50 g Raisins
• 100 g Sultanas

  Golden raisins
• 1 Orange

  Juice only
• 50 g Candied mixed peel

  or candied orange peel
• 200 ml Milk
• 3 teaspoon Yeast

  Active yeast or instant yeast
• 420 g 00 Bakers flour

  High-grade or strong flour bread flour.
• 2 ½ teaspoon Ground cinnamon
• 1 ½ teaspoon Ground nutmeg
• ¾ teaspoon Ground allspice
• ½ teaspoon Ground Cloves
• ¾ teaspoon Salt
• 60 g Soft brown sugar
• 1 Egg
• 60 g Unsalted butter

  Chilled
• 1 Orange

  Zest only
• 1 tablespoon Canola Oil
• 150 g Butter

  Softened
• ½ teaspoon Ground cinnamon
• 40 g Soft brown sugar
• 60 g Butter

  Room temperature
• 125 g Cream cheese

  Room temperature
• 180 g Icing sugar / powdered sugar
• 1 teaspoon Vanilla essence
• 1 tablespoon Milk

Instructions

• 1 Grab a small bowl and add the currants, raisins and sultanas, squeeze in the
  juice of one orange and leave to soak.
• 2 In a small pot add the milk and heat until lukewarm (skin temp). Remove from the
  heat and add the yeast and set aside to activate.
• 3 Grab a large mixing bowl or kitchen mixer. Add the flour, spices, mixed peel,
  salt, the bowl of currants, raisins and sultanas with the juice, brown sugar,
  egg, milk yeast mix, oil and zest then grate in the chilled butter.
• 4 Incorporate all ingredients into a ball and knead for 5 minutes, or if you are
  using a mixer place with a dough hook on a low speed for 5 minutes until a dough
  has formed and is well kneaded.
• 5 Remove the dough from the mixing bowl and place into a clean greased bowl and
  cover with plastic wrap. Allow to prove in a warm place for 2 hours or until the
  dough has doubled in size.
• 6 While the dough if proving make the sweet butter cinnamon spread. Add the sugar
  and cinnamon to the softened butter and mix until well combined.
• 7 Once the dough has doubled in size, line a baking tray with grease proof
  (baking) paper. Remove the dough from the bowl and place onto the lightly
  floured bench.
• 8 Knock out the air and roll into a large rectangle (approx 40cm x 20cm)
• 9 Spread the sweet butter spread over the rolled out dough.
• 10 Then from the longer side roll evenly into a long log. Cut the rolled dough into
  9 equal slices.
• 11 Place the rolls on the baking tray, leaving a 2cm gap between each.
• 12 Set aside in a warm place, covered with a clean tea towel for the second proof.
  This should take around 40 minutes, or until doubled in size
• 13 While the dough is rising, preheat the oven to
  [https://atastykitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/temperature/oven-fan.svg]180
  °C (356 °F) (fan forced)
• 14 Place the baking tray into the oven and bake for 25 – 30 minutes or until golden
  brown.
• 15 Remove from the oven and allow to cool on a rack.
• 16 Add the butter, cream cheese, icing sugar and vanilla to a bowl, whisk until
  smooth. Add the milk to adjust the consistency.
• 17 Smother the cream cheese icing over the cooled rolls.
• 18 Serve and enjoy!

Nutrition Info