Festive Stollen Cinnamon Rolls by Allinson's

Total Time
3h 25m
- Prep Time
  3h 0m
- Bake Time
  25m
Serves
12

Skill Level
Easy
Dietary Needs
Veg
- Vegetarian
1 Review

5 star rating

These festive stollen cinnamon rolls are a twist on a timeless classic. There's nothing better than the smell of these freshly baked, warm spiced stollen cinnamon rolls in the run up to Christmas. Made in eight easy steps, this recipe will fast become a family favourite.

Method

MIX: Place the milk and butter for the dough in a small saucepan and heat through until the butter has melted. Remove from the heat and allow to cool to room temp. In a separate bowl mix together the flour, yeast, salt and sugar. Add the milk and butter liquid plus the egg to the dry ingredients and mix thoroughly with a wooden spoon.
KNEAD: Tip the dough onto a floured surface and knead for 10 minutes or use a stand mixer with the dough hook attachment for five mins.
RISE: Lightly oil a large bowl and place the dough inside. Cover with oiled cling film or a tea towel and leave to rise until doubled in size (around 2 hours).
CINNAMON BUTTER: Place the melted butter, light muscovado sugar, vanilla extract and 1 tbsp ground cinnamon in a bowl and mix together to form a loose paste. Set aside.
SHAPE: Once the dough has risen, knock back and knead in the half the dried fruit mix on a well-floured surface. Roll the dough into a large rectangle, approximately 30 x 45cm. Spread 2/3 of the cinnamon butter evenly over the dough and sprinkle over the remaining dried fruit and 35g toasted flaked almonds. Roll the marzipan into a long sausage shape, the same length as the dough. Place the marzipan at one of the long edges of the dough and roll the dough tightly. Cut the dough into 12 equal slices and place cut side up into a baking tray.
PROVE: Cover the dough with a tea towel or oiled cling film and leave to prove for 30 minutes. Preheat the oven to 180 degrees C (160 degrees C fan assisted). Brush the buns with the remaining cinnamon butter, if the butter has set then warm it up over a low heat. Sprinkle the 15g flaked almonds over the buns and gently press into the buns.
BAKE: Bake the rolls for approximately 25-30 minutes until golden. Once baked remove each bun individually (you might need to use a knife to cut them away from each other). Allow them to cool on a wire-rack and serve with a dusting of icing sugar and ground cinnamon.

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Christmas
Vegetarian

Reviews

29 November 2020

5 star rating

Made these and they are delicious

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500g Allinson's Strong White Bread Flour

This is versatile, everyday bread flour with a high protein content which helps to make the perfect loaf. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so can be used to produce a higher rise loaf. Good for white loaves, pizza dough and pasta.
7g Allinson's Easy Bake Yeast

Perfect to use in bread makers and hand baking this yeast, gives your dough a quick rise, eliminating the need to 'knock back.' The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it meets the liquid.
275ml Milk
50g Unsalted Butter
1 Medium Egg
75g Billington's Unrefined Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
1½ tsp Salt

200g Dried Mixed Fruits
100g Glace Cherries
200g White Marzipan
35g Toasted Flaked Almonds

2 tbsp Ground Cinnamon
120g Melted Butter
1 tsp Nielsen-Massey Vanilla Extract

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.
100g Billington's Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
20g Flaked Almonds
Dusting Billington's Unrefined Golden Icing Sugar

Festive Stollen Cinnamon Rolls by Allinson's

Total Time

Prep Time

Bake Time

Serves

Skill Level

Dietary Needs

1 Review

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Method

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Reviews

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Ingredients

For the Dough

For the Filling

For the Cinnamon Butter, Filling and Topping

Utensils