Christmas breakfast rolls

Bite’s traditional recipe for Swedish cinnamon rolls has a Christmas makeover and, with the help of the Kenwood Chef Sense, becomes surprisingly easy to make on festive mornings.

Dough

300 ml	Milk
120 g	Butter
3 tsp	Active dried yeast
750 g	Plain flour
½ cup	Sugar
1 tsp	Salt
1 tsp	Cinnamon
1 tsp	Mixed spice
1	Egg, beaten

Filling

140 g	Butter, softened
½ cup	Brown sugar
1 Tbsp	Cinnamon
1 Tbsp	Mixed spice
½ cup	Cranberries (Main)
½ cup	Walnuts, chopped (Main)
½ cup	Raisins, soaked in hot brandy (or water) until soft (Main)

Directions

1. Bring milk almost to boil, then pour into the bowl of the Kenwood Chef Sense and stir in the butter until melted, using a wooden spoon. When this mixture is lukewarm, stir in the yeast to dissolve. Add remaining dough ingredients and, using the dough hook, knead at a slow speed for 10 minutes to make a soft ball of dough (adjust with a little water or flour if dough is too stiff or too sticky). Remove dough to a large bowl, cover and leave to rise at room temperature for an hour.
2. For the filling, place the butter, brown sugar, cinnamon and mixed spice in to the bowl of the Kenwood Chef Sense and beat using the K beater until well combined.
3. When the dough has risen, roll out on a lightly floured work surface to a 50cm x 20cm rectangle. Spread most of the butter mix evenly over the dough, (saving some for the top of the rolls) then sprinkle over the cranberries, walnuts and drained raisins.
4. Starting with the long edge, roll up the dough into a scroll. Cut into about 24 even pieces. Place each roll, cut side up, in a paper-lined large muffin tin or arrange them in two paper-lined brownie pans. Cover with a clean cloth and allow to prove for up to an hour or until doubled in size.
5. Brush the remaining butter mix over the top of the rolls. Bake at 200C for 25 minutes (50 minutes if using brownie pans) or until golden brown. Cool on a rack.