Step by step…
I started by warming water, milk and butter in a pan until the butter melted. I removed it from the heat and added fast action yeast and sugar and covered it with a pan lid. I left it for 10 minutes.
In a large bowl I measured out strong bread flour, sugar and salt and stirred them together.
I poured the butter and milk mixture into the flour, followed by beaten eggs. I mixed it all together to form a dough.
I kneaded the dough for 10 minutes on a floured surface, then put it in an oiled bowl, covered it with cling film and left it to prove for 2 hours.
After 2 hours it had doubled in size.
I knocked the air back out of the dough and rolled it out into a rectangle approximately 40cm long by 30cm wide.
I melted butter and brushed it all over the dough.
I got sent some dried fruit from Whitworths recently and I thought cranberry and apricot would go perfectly together in the rolls. They come in convenient resealable packs too which made storing the leftovers so much easier for me.
In a bowl I mixed together dried apricot, dried cranberries, light brown sugar, cinnamon and orange zest.
I spread the fruit and sugar mixture out evenly over the dough, leaving about a 1cm strip empty at one end.
I rolled the dough up like a swiss roll, and then sliced it into 1cm wide pieces. I got 13 pieces from the dough. I arranged them in lined baking trays and covered them with cling film. I left them in a warm place for their second prove for 1 hour.
I baked the buns on 180C/350F/Gas Mark 4 for 30 minutes. I forgot to take a photo when they came out of the oven, but as soon as they were cool enough I pulled one apart and I was thrilled to see beautifully baked soft dough. This was a really great moment as I had put so much time into making the rolls!
I made icing using icing sugar and orange juice I zested earlier for the filling. I wanted to drizzle the icing, but for it not to be too runny, so I added a little bit of the orange juice at a time. I then drizzled it over the buns using a piping bag.
Eating these buns felt so good! When I sat down to eat one and all the waiting was over it felt so satisfying to dig in! The dough was lovely and soft, and the fruity filling gave them real flavour and character. I definitely won’t leave it so long again before I make more bread!
Recommended equipment & ingredients*
|Traybake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Stand mixer||Piping bags|
|Rolling pin||Silicone mat||Fast action yeast|
|Metal dough scraper|
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Cranberry & Apricot Cinnamon Rolls
- 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
Warm the water, milk and butter in a pan on a low heat until the butter melts
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
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
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
Knock the air back out of the dough and roll it out into a rectangle approximately 40cm long by 30cm wide
Brush the melted butter all over the dough
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
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
Bake the buns on 180C/350F/Gas Mark 4 for 30 minutes. Cool on a cooling rack
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