Recipe with FRUCHTSTOFF

Cinnamon Rolls with Plum Filling

Cinnamon rolls with an extra layer of fruit from FRUCHTSTOFF Plum smell wonderfully of autumn and Christmas. The jam and preserve with 67% fruit and 10% honey complements the butter and cinnamon in the filling.

⏱ Preparation 40 min · Resting/chilling time 75 min · Cooking/baking time 22 min · Total 2 hrs 17 min · 12 buns

Ingredients

Dough

• 500 g plain flour (Type 405)
• 1 cube fresh yeast (42 g)
• 50 g sugar
• 250 ml lukewarm milk
• 80 g soft butter
• 1 egg (size M)
• 1 pinch of salt

Filling

• 60 g soft butter
• 3 tbsp sugar
• 2 tsp cinnamon
• 1 jar FRUCHTSTOFF Plum (200 g)

Icing

• 100 g icing sugar
• 2 to 3 tbsp milk

Method

1. Mix the yeast with 1 tbsp sugar and half the milk, then leave to prove for 10 minutes in a well in the flour.
2. Add the remaining sugar, remaining milk, butter, egg and salt, knead into a smooth dough and leave to rise, covered, for 45 minutes.
3. For the filling, mix the softened butter, sugar and cinnamon together. Stir the FRUCHTSTOFF plum until smooth.
4. Roll out the dough on a floured surface into a rectangle of about 50 x 35 cm. Spread with the cinnamon butter and cover thinly with FRUCHTSTOFF plum.
5. Roll up the rectangle tightly from the long side and cut into 12 slices of equal thickness.
6. Place the slices with a little space between them on a baking tray lined with baking paper and leave to rise for 30 minutes.
7. Preheat the oven to 180 °C top/bottom heat and bake the buns for 20 to 22 minutes until golden brown.
8. Mix the icing sugar with milk to a thick, pourable icing and drizzle it over the cooled buns.

Tip: Cut the roll into slices using thread or dental floss – this keeps the buns nice and round.

Fruit spread used: View FRUCHTSTOFF Plum in the shop →

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