نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Panettone-spiced cinnamon rolls

Other 30 Mins Prep · 20 Mins Cook

Take the bread flour, dry yeast, milk, lemon, orange, 75g white sugar, eggs, salt, vanilla extract and candied mixed peel and add to the bowl of a stand mixer fitted with a dough hook. Combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when pressed. Cover the dough and leave to rise in a warm place until doubled in size (approx. 1 hour).
Place the raisins and sultanas in a bowl. Pour over the boiling water and allow to stand. Combine the butter, 100g sugar and cinnamon to form a paste. Set aside.
Knock down the dough and knead it lightly to press out the air then roll out into a 20cm x 30cm rectangle. Spread the dough with the butter mixture and add the drained raisins and sultanas. Roll up the dough tightly (from the longer side) to form a sausage then slice into 2cm thick wheels. Grease a 20cm x 30cm baking dish. Pack the rolls into the baking dish and cover loosely with cling film. Allow to rise in a warm place until doubled in size.
When the rolls have proofed, preheat the oven to 180°C, gas mark 4. Bake for 20-30 minutes until golden.
Brush the rolls with the honey while they are still hot and serve.