If looking at this bake above isn't making you leap up to preheat your oven to bake, then maybe we could tempt you further. Picture this, cosied up by the fireplace, mulled wine in hand, about to tuck into warm stollen cinnamon roll.
There's nothing quite like the smell of freshly baked spiced stollen, especially in the run-up to Christmas.
Made of 8 simple steps, this easy stollen cinnamon roll recipe has been created by Allinson's with their strong white flour, for chewy dough that forms in beautiful pinwheel shapes.
On a roll? Then try our classic Cinnamon Rolls, perfect morning or evening - once you bake them, they'll be a Sunday morning staple in your kitchen.
17 ingredients7 steps
Vegetarian
Method
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Ingredients
MetricImperial
For the Dough
500gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake Yeast
275mlMilk
50gUnsalted butter (softened)
1Medium egg
75gBillington's Unrefined Golden Caster Sugar
1.5 tspSalt
For the Filling
200gDried mixed fruits
100gGlace cherries
200gWhite marzipan
35gToasted flaked almonds
For the Cinnamon Butter, Filling and Topping
2 tbspGround cinnamon
120gMelted butter
1 tspNielsen-Massey Vanilla Extract
100gBillington's light muscovado sugar
20gFlaked almonds
DustingSilver Spoon Icing Sugar
Utensils
Large mixing bowl
Stand mixer (not essential)
Baking tray
2 Baker Ratings
These are the best cinnamon rolls I've ever made and the dough is the lightest, tastiest I've ever managed to make! I'll make these again and again for sure. Thank you, Allinson's, for creating this recipe, (although my waistline won't thank you!).
