Cinnamon rolls

Makes approx 12

For the Filling:

113 gram softened unsalted butter 1/4 cup light brown sugar (light muscovado) 1 tablespoon cinnamon 1/2 cup or more raisins 1/2 cup or more pecans… roughly chopped

Prepare the dough:

After it has risen, roll it out on a floured board in a rectangle 1cm thick. Spread on the softened butter.

Sprinkle on the brown sugar, cinnamon, raisins and pecans.

Gently roll the dough fairly tight (as you would a carpet). Cut the roll into slices 4 cm thick. Place these on a well buttered baking tray cut side up, leaving space around them to rise.

Cover with a tea towel and leave to rise in a warm place for 20 mins.

Pre – heat oven to 180c or 165c if fan forced.

Place in oven and cook for 20 mins or until golden. Rolls can be glazed with an egg wash if desired:

Beat an egg with 2 tablespoons cold water or milk. Brush on top of the rolls before baking.

CINNAMON ROLLS – DAIRY AND EGG FREE:
With a far lower level of fat, these are best eaten as soon as they come out of the oven.

1 package active dry yeast 1/2 cup water – blood temperature 3/4 cup oat milk – remove 2 tablespoons and replace with 2 tablespoons macadamia oil (this is to fatten up the milk) 1 tablespoon honey 2 cups – 260gm unbleached plain spelt flour 1 cup – 145gm whole meal plain spelt flour 1 cup raisins or sultanas 1/4 cup apple or pear juice 1/4 cup water 3 – 4 teaspoons cinnamon 1 apple – unpeeled and grated

Prepare the dough:
Dissolve the yeast in the warm water and allow to proof. Add the oat/macadamia oil mix and honey. Add the flour and mix through. Turn the dough onto a lightly floured board and knead for 10 mins or so unto smooth and soft.

Return to bowl, cover and leave in a warm place to rise for 50 mins.

Prepare the filling:
Combine the raisins/sultanas, juice and water in a saucepan. Bring to the boil and simmer for 2 mins or until the fruit is soft, plump and the liquid is totally absorbed. Add the cinnamon and grated apple. Allow to cool.

Prepare the rolls:
Prepare the dough: After it has risen, roll it out on a floured board in a rectangle 1cm thick.

Gently spread on the filling.

Gently roll the dough fairly tight (as you would a carpet). Cut the roll into slices 4 cm thick. Place these on a well -buttered baking tray cut side up, leaving space around them to rise.

Cover with a tea towel and leave to rise in a warm place for 20 mins.

Pre-heat oven to 180c or 165c if fan forced.

Place in oven and cook for 20 mins or until golden. Rolls can be glazed with an egg wash if desired:

Variations: Just about any dried fruit will work. Chopped walnuts or pecans make a delicious addition, also apple butter gently spread on before the filling will make a softer and moister roll.