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Cranberry & Apricot Cinnamon Rolls

Servings 13

Ingredients

  • 125 ml Water
  • 125 ml Milk
  • 100 g Butter
  • 1 sachet Fast action yeast
  • 1 tbsp Caster sugar
  • 550 g Strong bread flour
  • 40 g Caster sugar
  • 1 tsp Salt
  • 2 Eggs large
  • 25 g Butter melted
  • 100 g Dried cranberries
  • 100 g Dried apricot, chopped
  • 1 Orange
  • 75 g Light brown sugar
  • 2 tsp Cinnamon
  • 200 g Icing sugar

Instructions

  1. Warm the water, milk and butter in a pan on a low heat until the butter melts
  2. Remove it from the heat and add the fast action yeast and tbsp of sugar, cover it with a pan lid and leave for 10 minutes
  3. In a large bowl stir the strong bread flour, remaining sugar and salt together. Pour the butter and milk mixture into the flour, followed by the eggs. Mix together to form a dough
  4. Knead the dough for 10 minutes on a floured surface, then put it in an oiled bowl covered with cling film and leave it to prove in a warm place for 2 hours
  5. Knock the air back out of the dough and roll it out into a rectangle approximately 40cm long by 30cm wide
  6. Brush the melted butter all over the dough
  7. In a bowl mix together the dried apricot, the cranberries, light brown sugar, cinnamon and the orange zest. Spread the mixture evenly over the dough, leaving about a 1cm strip empty at one end
  8. Roll the dough up starting at the opposite end from the 1cm gap, then slice into 1cm wide pieces. Arrange them in lined baking trays and cover with cling film. Leave them in a warm place for their second prove for 1 hour
  9. Bake the buns on 180C/350F/Gas Mark 4 for 30 minutes. Cool on a cooling rack
  10. Once they are completely cool, make the icing by mixing the icing sugar and about 2/3 juice of the orange, add a little bit of the orange juice at a time until you have a thick but spreadable consistency. Drizzle it over the buns using a piping bag or a spoon