Fig & Walnut Cinnamon Roll with Orange Glaze
INGREDIENTS
Main
500g Bake King Bread Flour
3 Teaspoons (8g) Active Dried Yeast
2 Eggs
50g Caster Sugar
200ml Lukewarm Milk
80g Butter, Melted
¼ Teaspoon Sea Salt
Filling
60g Unsalted Butter, Melted
1/2 Cup Brown Sugar
1.5 Tablespoon Ground Cinnamon
50g Walnut, Toasted and Roughly Chopped
6 Dried Figs (Optional), Thinly Sliced
Orange Glaze
1 Cup Icing Sugar, Sieved
Zest of 1 Orange
2 Tablespoon Freshly Squeeze Orange Juice
¼ Teaspoon Vanilla Extra (Optional)
Fig & Walnut Cinnamon Roll with Orange Glaze
- Bread dough: Add yeast into lukewarm milk and set aside for 10 minutes or until foaming.
- Combine sieved bread flour, sugar, salt, egg and melted butter into the mixing bowl attached on the mixer.
- With the dough hook at low speed, gradually pour in yeast mixture and mix until mixture comes together to form smooth and elastic dough.
- Place dough into a large oiled bowl, cover with damp cloth or cling wrap and set aside at warm place to proof for 60 minutes or until doubled in size.
- Punch and roll dough approximately to 23cm x 35cm rectangle. Brush dough surface with melted butter then sprinkle evenly with cinnamon sugar, figs and walnuts.
- Roll up the dough tightly and divide equally into 12 portions then place them in a lightly greased baking dish. Cover with cling wrap and allow it to rise in a warm place for another 20 minutes or till doubled in size.
- Lastly glaze dough with beaten egg mixture (1 egg + 1 tablespoon cold milk) and bake in preheated 180°C oven for 25 minutes till golden in colour.
Note:
Orange Glaze: Mix all the glaze ingredients together until smooth then spoon it over onto the freshly baked cinnamon roll and serve. Remaining rolls can freeze well up to 3 months.
