- Prep time
- 1 hour. Total (including rises): 4 hours 30 mins
- Cooking time
- 25 mins
- Serves 12
- 240ml whole milk
- 135g dark brown soft sugar
- 2 tsp mixed spice
- ½ tsp ground cinnamon
- 2 sachets instant yeast (7g per sachet)
- 115g unsalted butter, softened to room temperature, cut into 4 pieces
- 2 large eggs, lightly beaten at room temperature
- ½ tsp salt
- 563g strong white bread flour, plus more for surfaces
- 2 tsp oil for bowl
- 1 jar Winter Warming Marmalade, at room temperature
- 100g unsalted butter, very soft/room temperature
- 55g full fat cream cheese
- 250g icing sugar
- 2 tbsp double cream
- 2-3 tsp orange extract (taste for desired flavour)
Grease a large bowl using 2 tsp of oil, set aside.
Heat milk to just below boiling point to scald. Remove from heat and cool to room temperature (must still be warm).
In a stand mixer, using the dough hook attachment, combine all dry dough ingredients. Add eggs, followed by the warm milk. Mix at a medium speed for 10 minutes.
Quickly switch to a high speed to gather all dough mixture together, before tipping onto a lightly floured surface. (Dough will be soft).
Knead dough into a ball and place into a large, greased bowl. Cover tightly with cling film and move to a warm spot to prove for 2 hours, or until double in size. (Tip: Take a medium sized glass bowl, fill with boiling water, put inside a cold oven and place bowl of dough inside the oven and close. This creates the ideal rising environment during proving).
Whilst dough is proving, grease and line a 20 x 30cm baking tin (ideally loose bottomed).
Once doubled in size, knock back the dough (punch down to release the air). Tip onto a lightly floured surface.
Gather into a neat ball and using a lightly floured rolling pin, roll dough into a 50x35cm rectangle, making sure the dough is smooth and evenly thick as possible. (Tip: If the dough keeps shrinking back. Stop and cover it lightly with cling film and allow to rest for 10 minutes).
Place the rectangle of dough with a long edge facing you. Spread the softened butter all over the dough, ensuring you go right to the edges. (Tip: the softer the butter, the easier to spread!).
Spoon over jar of Winter Warming Marmalade (reserve 1 tbsp for dressing) and spread over the top of the butter.
Starting from the long edge furthest away, roll the pastry towards you, keeping the dough as tight as possible as you roll (make sure the seal is on the bottom).
Take a sharp knife and trim the ends (roughly 1-2 inches each side).
Cut the rolled dough in half, then halve your two half again (leaving you with 4 quarters). Slice each quarter into 3 equal slices and place on their cut side into the lined baking tin.
Cover the rolls tightly with cling film and allow to rise until doubled in size (approx. 1 hour).
Pre-heat the oven to 180°C (fan). Once doubled, remove cling film and place in oven for 25-30 minutes, or until lightly golden on top. (Tip: If after 15 minutes they appear to be quickly darkening, cover with tin foil to prevent burning).
Remove tin from oven and place on wire rack to cool as you prepare the frosting.
In a medium bowl, using a hand-held or stand mixer (fitted with paddle or whisk attachment), beat the cream cheese on a medium speed until smooth and creamy.
Add double cream and sifted icing sugar. Switch to high and beat for 1 minute.
Add orange extract and beat on high to combine. (Taste for desired orange flavour).
If frosting is too soft, add icing sugar to stiffen until desired consistency is reached.
Spread the icing over warm rolls in swirls and serve immediately. Alternatively, dress rolls when cool.
Dust with cinnamon and decorate with reserved Winter Warming Marmalade.