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

  1. Bread dough: Add yeast into lukewarm milk and set aside for 10 minutes or until foaming.

  2. Combine sieved bread flour, sugar, salt, egg and melted butter into the mixing bowl attached on the mixer.

  3. With the dough hook at low speed, gradually pour in yeast mixture and mix until mixture comes together to form smooth and elastic dough. 

  4. 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. 

  5. 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.

  6. 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. 

  7. 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.

 

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