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Laura Fernandez

Cinnamon and Dehydrated Fruit Roles

Name: Cinnamon and Dehydrated Fruit Roles
Prep time: 360 min
Cook time: 360 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 tablespoons active dry yeast; 1/4 cups water; 1/2 cups milk; 1/3 cups sugar; 1/4 cups unsalted butter; 1 tablespoon vanilla essence; 1/2 tablespoons salt; 1 egg; 3 3/4 cups flour; 2/3 cups brown sugar, for the filling; 1/2 cups raisin, for the filling; 1/2 cups dehydrated apricot, chopped for the filling; 1/2 cups walnut, chopped, for the filling; 1 tablespoon cinnamon powder, for the filling; 2 tablespoons butter, (for the filling); 1 cup powdered sugar; 2 tablespoons milk, for the glaze

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A recipe for cinnamon rolls with a Christmas touch thanks to fruit, nuts and spices.

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Ingredients

10 portions

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Preparation

Dissolve the yeast in the hot water in a deep bowl and allow it to act for 5 minutes.

Add milk, sugar, butter, vanilla, salt and egg and mix well.

Add 3 1/2 cups of flour and mix to make a dough.

On a clean surface dusted with flour work the dough for 10 minutes, add the missing flour until the dough no longer sticks to the hand.

Place the dough in a greased refractory, cover and let it grow in a warm place for 1 hour.

To prepare the filling, mix the brown sugar, raisins, apricot, walnut and cinnamon.

Take the dough and make a rectangle of 40 x 20 cm. With a brush, paint the rectangle with the butter and place on the 1 1/2 cup of the filling, leaving a 1 cm wide border.

Starting at the long side roll the rectangle and seal with your fingers.

With a dental floss cut the rolls to make 24 pieces. Place on baking trays greased with vegetable spray. Cover the rolls with the remaining filling, cover and allow to grow at room temperature for 1 hour.

Pre warm the oven to 170 degrees Celsius.

Bake the rolls for 20 minutes or until golden brown.

Prepare the glaze by mixing the milk and the icing sugar and pour over the hot rolls. Serve