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Cinnamon and anise seed rolls

Cinnamon and anise seed rolls

You've probably noticed that I've been experimenting with quite a few variations of rolls lately. There's the delicate combination of anise seed and butter, the classic cinnamon and brown sugar, a blend of both, and even a decadent chocolate version. What makes this recipe so versatile is that the filling is entirely up to you. Swap, mix, and match whatever flavours speak to your palate. The possibilities are endless, and with the tender, yummy base sorted the fun is in making it your own.  

  • Serves 10 -12

  • Total (incl Prep 1H00M + Cook 0H20M)

Products used

Mexican vanilla beans, organic.

Mexican Vanilla Beans - box of 2

VEINTE SOLES

$25.00

Ingredients

600g all purpose flour

100g sugar

1/2 tsp salt

10g instant yeast

1/4 cup (60 ml) warm water

1/2 cup (120ml) warm milk

2 eggs

1/2 cup (120ml) buttermilk

90g butter, softened

2 tbsp (30ml) vegetable oil

1 tsp vanilla extract

1 tbsp anis seeds (optional)

Filling:

150g softened butter

75g brown sugar

75g white sugar

2 tbsp powdered cinnamon

Egg wash for brushing

To Finish:

For sugar dusted rolls:

100g melted butter

1/4 cup sugar to sprinkle over the top

For vanilla glazed rolls:

1 cup (120g) icing sugar

1/2 vanilla pod, seeds only

2 tbsp (30 ml) milk

 

  1. First, make the dough.  In a glass bowl mix yeast, warm water, warm milk and 30g of the sugar (2 tbsp).  Let it rest for 15 min or until you see bubbles on the surface.
  2. In a stand mixer fitted with the hook attachment, mix flour with sugar, anise seeds if using and salt on low speed until combined.
  3. Add in the egg, vanilla extract and oil to the milk mixture. Pour the milk mixture into the flour mixture. Mix everything together on low speed until combined
  4. Knead until the dough starts to pull away from the sides of the bowl and forms a ball around the hook. Around 15 minutes, the dough is ready when you can stretch a piece of dough between your fingers and see light through it without it breaking. This means the gluten has developed enough. If your dough breaks, knead for a few  more minutes and try again.
  5. Transfer the dough to a large lightly-oiled bowl and cover the bowl with a dish towel or plastic wrap. Let rise in a warm place until the dough has doubled in size, about 1 hour.
  6. For the filling: In a medium bowl, add the softened butter, brown and white sugar, and cinnamon. Use a silicone spatula to mix together until it makes a paste. Set aside.
  7. Once the dough has risen turn it onto a well-floured surface. Use a  rolling pin to roll it into a 30 cm long by 45 wide rectangle, with the wider side closest to you. Using a silicone spatula, spread the filling all the way to the edges of the dough.
  8. From the wide side closest to you, roll the dough into a tight log. Press the dough along the outside seam to seal everything together. Use a very sharp knife dental floss to cut the dough into 12 even rolls. Place the rolls in a 22 x 33 cm  pan lined with baking paper. Cover the pan with a kitchen towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 hr.
  9. Preheat the oven to 180C.  Remove the towel or plastic wrap and brush the rolls with egg wash (a mix of egg and milk).  Bake the rolls until they are golden brown,  about 30 minutes. Place the pan on a cooling rack to cool slightly, about 10 minutes.
  10. If you are making the vanilla glaze, mix the ingredients and pour over the cooled rolls to create a think layer. If you are making the sugar dusted rolls brush with melted butter and sprinkle sugar all over them. 

 

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Cinnamon and anise seed rolls

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