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Cook: 25 - 30 min


This makes one very wet and sticky dough before the first proof, but once its proofed, it becomes manageable. It’s best to use a stand mixer for this recipe or just be patient if you do it by hand. DO NOT add more flour!

  • Dough:
  • 4 ½ cup cake flour
  • 1/3 cup sugar
  • 10 g packet instant yeast
  • 94 grams (6 tbsp) butter, melted
  • 3 large eggs whisked
  • ¾ cup buttermilk, warmed to lukewarm
  • 1 cup raisins, optional
  • Filling:
  • 250 g butter, very soft
  • 1 cup brown sugar
  • 5 tsp cinnamon, to taste (I like to put a bit more)
  • Icing:
  • 250 g unsalted butter
  • 180 g soft cream cheese
  • 1 tbsp vanilla essence
  • 4 cups icing sugar, sieved

Add dry ingredients into stand mixer’s bowl. Add melted butter, whisked eggs and warmed buttermilk. Mix with paddle attachment till all is incorporated. Switch to dough hook and knead for 10 minutes approximately. If you are adding raisins, add them in the last couple of minutes of kneading. Dough should clear the sides of the bowl, but sticking to the bottom.

Place dough in a greased bowl, cover with cling film and let rise in a warm place till double size.
Grease the baking tin. I used an oven roasting tin, so that the roles have more space to grow.
Turn out dough on a floured surface and roll out approximately 40 x 30 cm rectangle. Smear the softened butter all over and then sprinkle the cinnamon and sugar on top of the butter. Leave a border clear.
Roll the dough up as tight as you can into a cylinder, starting from the long edge.
Cut 12 evenly sized rolls and place on your baking pan, evenly spaced and cut side down.
Cover in a proofing bag or with cling film.

Now you can either put the prepared rolls in the fridge till the morning when you need them. Just remove them from the fridge at least 1 hour before baking, so that they can reach room temperature and proof. Or place them in a warm place to proof for 1 or 1.5 hours till double in size and bake directly.
Bake in a preheated oven of 180°C for 25-30 minutes till golden and baked through. Do not let them get too brown.

Combine the softened butter and cream cheese in a bowl and whisk till smooth. Add the vanilla and 3 cups sifted icing sugar till well combined. Check consistency and add more icing sugar if too runny.
Experiment with flavors such as grated orange peel etc.
Generously frost the rolls as soon as they come from the oven.

Recipe and photo: Alida Siebert

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