Ingredients
- 14 gr. sachets of fast-action yeast
- 500 ml lukewarm milk
- 3 large free-range eggs
- 650 gr. plain or light spelt flour , plus extra for dusting
- 200 gr. wholemeal flour
- 1 pinch of ground cinnamon
- 150 gr. unsalted butter, at room temperature
- 150 gr. caster sugar
- unrefined caster sugar
- 3 tablespoons apricot jam or runny honey
Filling
- 225 gr. dried cranberries
- 3 oranges
- 150 gr. unsalted butter, at room temperature
- 150 gr. soft brown sugar
- 6 teaspoons ground cinnamon
Method
- In a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then beat and add 1 egg and stir again.
- Sift together the flours, cinnamon and a small pinch of sea salt and add the butter, using your hands to crumble it.
- Add everything to the milk mixture with the sugar. Beat and add another egg, stirring to form a dough.
- Keep stirring until the dough comes cleanly from the edge of the bowl and knead on a floured surface for about 5′, or until smooth.
- Return it to the bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 30′.
- Chop the cranberries and finely grate the orange zest.
- Combine with the remaining filling ingredients in a bowl and leave to one side.
- Once the dough has risen, divide it in half, place each one on a lightly floured surface and roll it out to a 30cm x 40cm rectangle.
- Spread the filling over the top of each, then roll each piece of dough into a wide cylinder.
- Cut them into 2,5 cm slices.
- Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly.
- Cover with oiled clingfilm and leave to rise for 20′.
- Preheat the oven to 220 ºC.
- Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar.
- Bake in the oven for 15 – 18′, until golden brown, then leave to cool on a wire rack.
- Brush with warmed apricot jam or honey to glaze.
- Serve warm or cold.