
I love a cinnamon roll, but being the distracted shopper that I am, I picked up ground cumin instead of cinnamon. Luckily I realised this before making the filling (let’s face it, it would be disgusting). After rifling through the cupboards I founds some ground ginger and decided to take a gamble and these actually turned out really well. So these are perfect for those of you who hate cinnamon, but feel free to substitute with cinnamon if you love it. The orange also gives a nice hint of freshness.

This is a relatively straight forward recipe based on a recipe from Sally’s Baking Addiction. Her recipe doesn’t use orange, so if its not your thing you can leave it out. Some cinnamon roll recipes involve proving the dough over night etc, I like this recipe as the dough only needs to prove once. These are delicious with a coffee but are also ideal if you making brunch and will disappear in 5 minutes.

Ingredients
For the dough
400 Grams Plain flour
50 Grams Sugar
1/2 Tsp Salt
45 Grams Butter
180 ml Milk
2 & 1/4 Tsp Dried yeast (or 1 sachet)
1 Egg
For the filling
45 Grams Butter (very soft)
Zest of 1 orange (save the rest of the orange, as you’ll be adding the juice to your icing)
65 Grams Brown Sugar
1 Tbsp Ground ginger
For the icing
115 Grams Cream Cheese
30 Grams Butter
80 Grams Icing sugar
Juice from half the orange you zested


Makes 10-12
Method
- For the dough, add the flour, sugar, and salt to a bowl and set to one side
- In a bowl in the microwave, or in a pot on the stove gently melt the butter in the milk until it is warm to the touch but not hot (you will be adding yeast to this, and if it’s too hot it will kill the yeast). Whisk in the yeast until it is dissolved
- Pour the milk mix and egg into to the dry ingredients and stir well until you get a soft dough. You can then use the dough hook in a stand mixer to knead the dough or turn it out onto a well floured surface and knead for 5 minutes
- Lightly grease a large bowl and put the dough in the bowl and rest for 10 minutes
- While the dough is resting combine the ginger, orange zest and brown sugar for the filling
- Once the dough has rested, roll it out into a rectangle about 14 x 8 inch or 36 x 20 cm. Spread the softened butter for the filling evenly across the rolled out dough, and sprinkle evenly with the cinnamon mix
- Roll the dough into a long log (should be 14 in or 36cm long), cut into 10-12 equal slices. Grease a large baking dish (I find metal baking dishes are best for this, but use what you have) and place the slices of dough in the dish (cut side up). Cover with a tea towel and allow to rest for 60-90 minutes in a warmish area until the dough has doubled in size
- Preheat your oven to 190 degrees (Celsius), bake the rolls for 25-30 minutes (cover loosely with kitchen foil if they are browning too quickly)
- To make the icing, add the ingredients to a bowl, and whisk until thoroughly combined. Spread the icing evenly over the warm rolls with a spatula. (when cooled these can be stored in an airtight box in the fridge for up to 5 days, but trust me they won’t last that long)