Description of this recipe: These Simnel Cinnamon Rolls are a delightful twist on the classic cinnamon roll, incorporating the flavors and traditions of a Simnel cake. Soft, buttery dough is swirled with a rich cinnamon-butter filling and a layer of sweet marzipan, studded with juicy raisins, and topped with toasted marzipan balls for a truly decadent treat. This recipe combines the comforting warmth of cinnamon rolls with the unique almondy goodness of marzipan, creating a memorable and festive pastry.
Why you will love this recipe: This recipe offers a unique and exciting baking experience, combining the familiar comfort of cinnamon rolls with the festive flavors of Simnel cake. You’ll love the satisfying process of making your own dough, the fragrant aroma that fills your kitchen as they bake, and the delightful combination of textures and flavors in every bite. The marzipan adds a layer of sweetness and almondy goodness that elevates these rolls beyond the ordinary, making them perfect for special occasions or simply a weekend indulgence. Plus, the recipe is adaptable to your schedule, allowing for both short and long proving times, making it a flexible and rewarding project for bakers of all levels. The golden syrup glaze adds a touch of shine and sweetness, making these rolls irresistible.
Introduction
Simnel cake is a traditional fruitcake eaten in the United Kingdom, Ireland and other countries with historical connections to them, most often during Lent and Easter. These Simnel Cinnamon Rolls cleverly marry the flavors of Simnel cake with the comforting format of cinnamon rolls. The resulting treat is a delightful fusion of textures and tastes.
The dough is enriched with eggs and butter, providing a soft, tender crumb that melts in your mouth. The filling is a symphony of cinnamon, butter, and sugar, creating a warm and inviting aroma as it bakes. The marzipan layer adds a distinct almond flavor that complements the other ingredients perfectly.
The marzipan balls on top are not only decorative but also add a delightful chewy texture and toasted almond flavor. The golden syrup glaze adds a final touch of sweetness and shine, making these rolls truly irresistible.
Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. The process is straightforward, and the results are well worth the effort. These Simnel Cinnamon Rolls are perfect for sharing with friends and family, and they’re sure to become a new favorite in your baking repertoire.
Ingredients:
For the Dough:
- 3 large eggs, beaten
- 125ml whole milk
- 7g sachet fast-action dried yeast
- 500g strong white bread flour, plus extra for dusting
- ½ tsp mixed spice
- 40g light muscovado sugar
- 100g unsalted butter, at room temperature, plus extra for the tin
- 100g raisins
- 1 tsp salt
For the Filling:
- 125g unsalted butter, softened
- 125g light muscovado sugar, sifted
- 1 tbsp ground cinnamon
- Pinch of salt
For the Marzipan and Glaze:
- 500g marzipan
- 2 tbsp golden syrup
- 2 tsp boiling water
Preparation:
Step 1: Making the Dough:
Begin by combining the eggs, milk, yeast, flour, mixed spice, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the ingredients come together to form a smooth dough. Continue beating for an additional 2 minutes. This step is crucial for developing the gluten in the flour, resulting in a soft and chewy texture. If you don’t have a stand mixer, don’t worry! You can achieve the same result by hand. Simply combine the ingredients in a large bowl and knead vigorously for 8-10 minutes until the dough is smooth and elastic.
Step 2: Incorporating the Butter and Raisins:
Gradually add the softened butter, 1-2 teaspoons at a time, while mixing on medium speed. This gradual addition allows the butter to fully incorporate into the dough, creating a rich and tender crumb. Once all the butter is incorporated, add the raisins and mix for 1 minute. The raisins will add a touch of sweetness and chewiness to the rolls. If you’re using your hands, slowly knead in the butter using your hands, followed by the raisins.
Step 3: Chilling the Dough:
Tip the dough out onto a lightly floured surface and flatten it into a square roughly 20 x 20cm. Cover the dough and chill it for 30 minutes to 2 hours. This chilling period is essential for relaxing the gluten in the dough, making it easier to roll out later. It also allows the flavors to meld together, resulting in a more complex and satisfying taste.
Step 4: Preparing the Filling and Marzipan Layer:
While the dough is chilling, prepare the cinnamon-butter filling. In a bowl, beat together the softened butter, sifted sugar, cinnamon, and a pinch of salt using an electric whisk until light and fluffy. This creates a fragrant and flavorful filling that will permeate the rolls as they bake. Set aside at room temperature.
Butter a roughly 30 x 20cm baking tin and line with baking parchment. This will prevent the rolls from sticking to the tin and make it easier to remove them after baking. Roll out 400g of the marzipan on a lightly floured surface into a rectangle the same size as the dough.
Step 5: Assembling the Rolls:
Roll the chilled dough out on a lightly floured surface to a roughly 40 x 30cm rectangle. Spread the cinnamon-butter filling evenly over the surface of the dough. Lay the rolled-out marzipan rectangle over the cinnamon-butter layer. With a long edge facing you, roll the dough into a tight log. This tight roll is key to creating the spiral layers in the finished rolls.
Step 6: Chilling the Logs and Cutting into Slices:
Cut the log in half to make two logs. Transfer the logs to a tray and freeze them for 15 minutes, or chill them for 30 minutes to 1 hour to firm up. This step makes it easier to slice the rolls evenly.
Cut the chilled logs into 12 equal slices. Arrange the slices, spiral side-up, in the prepared tin.
Step 7: Proofing the Rolls:
Leave the rolls to prove for 1 hour in a warm place, or for up to 24 hours in the fridge until they’re about a third larger in size and are touching at the sides. This proofing period allows the yeast to work its magic, creating a light and airy texture.
Step 8: Baking and Adding the Marzipan Balls:
Preheat the oven to 200°C (180°C fan/ gas mark 6). Bake the rolls for 20 minutes. While the rolls are baking, roll the remaining marzipan into 11 balls.
After 20 minutes, remove the rolls from the oven and place the marzipan balls on 11 of the rolls, leaving one plain (traditionally representing the apostles and Judas on a simnel cake). Bake for another 10-15 minutes until the rolls are golden brown and the marzipan balls are toasted.
Step 9: Glazing and Cooling:
Mix the golden syrup with 2 teaspoons of boiling water. Immediately brush the hot rolls (but not the marzipan balls) with the syrup glaze. This glaze adds a touch of sweetness and shine, making the rolls even more appealing.
Leave the rolls to cool slightly before serving warm or at room temperature.
COOKING Rating:
Medium
Serving Suggestions:
- Serve warm or at room temperature.
- Enjoy with a cup of tea or coffee.
- These rolls are perfect for breakfast, brunch, or a special afternoon treat.
- Serve them as part of an Easter celebration or any festive occasion.
- Pair them with a scoop of vanilla ice cream for a decadent dessert.
Tips:
- For the best results, use high-quality ingredients.
- Make sure your yeast is fresh for optimal rising.
- Don’t over-knead the dough, as this can result in tough rolls.
- Chilling the dough is essential for easy rolling.
- Proofing the rolls in a warm place will help them rise properly.
- Keep an eye on the rolls while they’re baking to prevent them from burning.
- The marzipan can be made a day in advance and stored in the refrigerator.
- The dough can be made ahead of time and stored in the refrigerator for up to 24 hours.
- For a richer flavor, use dark muscovado sugar instead of light muscovado sugar.
- Add chopped nuts, such as almonds or pecans, to the filling for extra texture and flavor.
- If you don’t have mixed spice, you can use a combination of cinnamon, nutmeg, and cloves.
- Store leftover rolls in an airtight container at room temperature for up to 2 days.
Prep Time:
45 minutes
Cook Time:
30-35 minutes
Total Time:
2 hours 15 minutes (including proving and chilling)
Nutritional Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)
Calories: Approximately 450-500 per roll Protein: 8-10g Sodium: 250-300mg
Conclusion
These Simnel Cinnamon Rolls are a delightful and unique treat that combines the best of both worlds: the comforting warmth of cinnamon rolls and the festive flavors of Simnel cake. With their soft, buttery dough, rich cinnamon-butter filling, sweet marzipan layer, and toasted marzipan balls, these rolls are sure to impress your family and friends. Whether you’re celebrating Easter or simply looking for a special baking project, this recipe is a winner. Enjoy the process of making these rolls, savor the delicious aroma as they bake, and indulge in the delightful flavors and textures that they offer. Baking these Simnel Cinnamon Rolls is a rewarding experience that will fill your kitchen with warmth and your heart with joy.
Questions and Answers about Simnel Cinnamon Rolls:
Q1: Can I make these rolls ahead of time?
A1: Absolutely! The dough can be made a day in advance and stored in the refrigerator. Simply wrap it tightly in plastic wrap to prevent it from drying out. You can also assemble the rolls and let them prove in the fridge overnight. This will allow the flavors to meld together even more, resulting in a more flavorful roll. Just be sure to bring the rolls to room temperature before baking.
Q2: Can I freeze these rolls?
A2: Yes, you can freeze these rolls. For best results, freeze them after they have been baked and cooled completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, thaw them at room temperature and then reheat them in the oven or microwave.
Q3: Can I substitute the raisins with another dried fruit?
A3: Of course! If you’re not a fan of raisins, you can substitute them with other dried fruits, such as currants, sultanas, or chopped apricots. Just be sure to use the same amount of dried fruit as the recipe calls for. You can also add a mix of different dried fruits for a more complex flavor.
Q4: What if I don’t have access to marzipan? Can I omit it?
A4: While the marzipan is a key element in Simnel Cinnamon Rolls, if you absolutely can’t find it, you could try making your own (there are many recipes online) or you could omit it. The rolls will still be delicious as cinnamon rolls. In this case, you might want to consider adding other elements, such as chopped nuts, to give added texture.
Q5: My rolls didn’t rise properly. What could have gone wrong?
A5: There are several reasons why your rolls might not have risen properly. First, make sure your yeast is fresh and active. Old yeast will not produce enough gas to leaven the dough. Also, be sure to prove the rolls in a warm place, as cold temperatures can inhibit yeast activity. Finally, make sure you haven’t over-kneaded the dough, as this can develop too much gluten, which can make the rolls tough and prevent them from rising properly.
