Plum Cinnamon Rolls
These plum cinnamon rolls are made with a soft brioche bread dough, a homemade spiced plum jam and a cinnamon sugar filling. Finished off with a sticky sweet and naturally pink plum glaze.
Equipment
- 8" square baking tray
- stand mixer fitted with a dough hook
Ingredients
Ingredients for the Plum Jam
- 16 oz fresh plums stone removed and roughly chopped (leave skin on). 16oz is about 6 medium plums with the stones removed.
- 6 tablespoon light brown sugar firmly packed
- 1 tablespoon lemon juice or juice from 1 lemon
- 1 teaspoon ground cinnamon
Ingredients for the Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast or one packet
- 1 tablespoon granulated sugar or caster sugar. This will be divided in the instructions below.
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour
- 1 teaspoon salt
- 3 large eggs ideally at room temperature, one egg dividd into yolk and white
- ½ cup unsalted butter softened at room temperature and cut into small pieces
Ingredients for the Filling
- ¾ cup plum jam most of the quantity from the homemade jam in this recipe (reserving a couple of tablespoons for the glaze)
- 6 tablespoon unsalted butter softened at room temperature
- 2 teaspoon ground cinnamon
- ¼ cup light brown sugar firmly packed
Ingredients for the frosting
- 1 cup powdered sugar or icing sugar, no sifting necessary
- 2 tablespoon plum jam reserved from the homemade plum jam in this recipe or store bought
- 1 teaspoon vanilla extract
- 2 tablespoon heavy cream or double cream
Instructions
Instructions for Plum Jam
- Start by making your spiced plum jam. Place your roughly chopped plums (stone removed, but skins left on) in a saucepan with the sugar, lemon juice and cinnamon. Cook over a medium heat, stirring occasionally until the sugar dissolves.
- Bring the mixture to a boil and continue cooking for about 20 minutes. During this time the plums should begin to soften and break down a bit (see note) and the sauce should thicken.
- Pour the jam into a heatproof bowl and allow to cool completely. Once cool, cover and store in the refrigerator if making in advance.
Instructions for Dough
- Grease a mixing bowl with some butter and set aside.
- Sprinkle the yeast and 1 teaspoon of sugar over the yeast. Give this a stir and set aside for about 10 minutes to become foamy.
- Meanwhile, place the flour, bread flour, remaining sugar and salt in the bowl of a stand mixer fitted with a dough hook. Give this a quick stir.
- When the yeast is ready, pour this into the flour mixture, immediately followed by two of the eggs and one egg white. Reserve the remaining yolk for an egg wash when ready to bake.
- Turn the mixer onto a low setting and knead for about 15 minutes to bring the dough together. This will be sticky, but after 15 minutes it should be starting to pull itself from the sides of the bowl. (see note)
- With the mixer still on a low setting, add the butter a couple of small pieces at a time. Once these have all mixed into the dough, continue kneading for about 15 minutes until the dough is again pulling itself from the sides of the bowl.
- Scrape the dough into the prepared greased mixing bowl, cover with plastic wrap and place in the refrigerator for a slow proof overnight (or for about 8 hours).
Instructions for Filling
- After the dough's first proof, line your square baking pan with parchment paper. Set this aside while you prepare your filling and assemble the rolls.
- Start by mixing together the softened butter, cinnamon and sugar until you have a smooth flavoured butter paste.
- Remove the dough from the refrigerator and scrape out onto a well floured work surface.
- Press this into a rectangular shape and then roll out with a rolling pin to a large rectangle, about 12" wide by 15" long.
- Spread the butter mixture over the surface, leaving a small gap around the edges.
- Then spread the plum jam over the top. (see note)
- Roll the dough from the bottom to the top, forming a tight log.
- Using flavorless dental floss or thin kitchen twine, trim the ends of the log so that you remove the uneven and unfilled dough. This will be about an inch or so off of each end.
- Then use the floss to divide the remaining dough into 9 equal rolls. Place the rolls in your lined baking pan and cover with a clean kitchen towel to proof at room temperature for 2 hours (until doubled in size).
Instructions for Baking
- Preheat the oven to 350°F (175C/155C Fan).
- Using the reserved egg yolk, add a splash of milk (about half a tablespoon). Beat this together with a fork to make a quick egg wash.
- Brush your egg wash over the rolls and then place them in the oven to bake for about 25 minutes until risen and golden.
- Once baked, remove from the oven and allow to cool at room temperature for about 10 minutes while you make your glaze.
Instructions for Plum Glaze
- Stir together the powdered sugar, plum jam, vanilla and cream until you have a smooth glaze (this will have chunks of plum in it but the sugar should dissolve smoothly into the cream). (see note)
- Spread this over the warm rolls and serve.
Notes
Tips for Plum Jam
- The riper your plums the better for this recipe - under-ripened fruits will take longer to break down and may not soften as much. You should still have a delicious sauce, but it may take a bit longer.
- When cooking this quick jam, you're not looking for a specific temperature to be reached because it doesn't need to set (like a traditional jam). You just want it to thicken so that you've cooked out a good amount of the water. This will make it better for filling your rolls.
- You only need a light boiling, it doesn't need to be a high rolling boil. Cooking at too high a temperature may lead to the jam catching on the bottom and burning, so be sure to stir regularly to check its not sticking.
- Depending on the size of your mixer, you may find that you need to pause the kneading soon after the start to knock the flour into the centre of the bowl and avoid this pressing up the sides of the bowl.
- Brioche is a sticky enriched dough. Despite the kneading, it may still be sticking to the sides and especially to the base of your bowl. To check it is ready, you can press the dough lightly with your finger. It may be sticky, but it shouldn't leave much residue on your finger.
- For this recipe, the jam recipe will make approximately 1 cup of jam, depending on how long you've cooked this and therefore how thickened it has become. This is divided into two parts, with a large amount used in the filling and a small amount used in the frosting. I recommend reserving a couple of tablespoons for your frosting and then using the rest in the filling. This might mean that you use slightly more than the ¾ cup called for in this filling recipe.
- The plum glaze in this recipe is runnier than some of my other cinnamon roll frostings. If you'd like a thicker frosting, add more powdered sugar or use less cream.
Nutrition
Calories: 422kcalCarbohydrates: 54gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 290mgPotassium: 175mgFiber: 2gSugar: 34gVitamin A: 864IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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