The best cinnamon rolls are the ones that come straight out of your oven, filling the house with the incomparable homeyness of baked bread and cinnamon. This variation of the traditional roll incorporates two of BC’s best-known fruits: Granny Smith apples and Fraser Valley cranberries. Served warm on a Sunday morning, these make the perfect weekend brunch treat.Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.
ingredients
Dough
Filling
directions
For dough, sprinkle yeast over warm water with 1 tsp (5 mL) sugar and let stand until foamy, 5 to 10 minutes.
Add remaining sugar, flour, buttermilk, salt and egg yolks, and stir until well combined. Transfer mixture to an electric mixer with a dough hook and beat in butter, a few pieces at a time, on medium speed until smooth and elastic, about 5 minutes.
Scrape dough from side of bowl and cover bowl with plastic wrap. Set bowl in a warm place for 1 hour or until dough has doubled in size.
For filling, stir together cranberries with apples in a small bowl. In a separate bowl, stir together brown sugar, cinnamon and cardamom.
Grease a 9 x 13 in (23 x 33 cm) baking pan. Transfer dough onto a floured surface and roll out into a 16 x 12 in (40 x 30 cm) rectangle. Brush dough with melted butter, leaving an unbuttered ½ in (12 mm) border on long sides. Sprinkle fruit filling evenly over buttered area and then sprinkle sugar mixture evenly over filling. Roll up shorter side of dough, like a jelly roll, and pinch to seal edge firmly. Cut into 12 even pieces and arrange, cut sides down, in baking pan. Cover loosely with plastic wrap and let buns rise in a warm place for 45 to 50 minutes or until they have doubled in size.
While buns are rising, preheat oven to 350º F (175º C). Bake buns in middle of oven until golden, about 25 minutes. Transfer buns to a rack and cool slightly before serving.