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) |
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Directions
- 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.
- 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.
- 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.
- 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.
- 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.
