Plum poppy seed cinnamon rolls

These Plum Poppy Seed Rolls are made with fresh red plums, giving them a stunning red colour and a light sweet and sour sauce. The plum filling also has a delicious mix of spices, which gives the recipe an autumnal touch and aroma. The dough is light, soft and not very sweet. Poppy seeds give it a very special flavour and personality. Juicy, sweet, sour … These rolls are everything you wish they were and more!

At home we have an absolute love for any type of rolls, especially those with cinnamon. This new filling that I have tried, taking advantage of the last fruits of the end of summer is a dream combination! I promise you that it is the perfect snack to have warm on one of these cold autumn afternoons with a very hot tea. The aroma of the filling will leave you astonished, I want my kitchen to always smell like that!

Experience has shown me that yeast dough is this: you either love it or you hate it. I am one of the first. Not only do I love to eat them, but I also love to prepare them.

But to be honest, I’ve never had a problem making yeast dough. And I find it difficult to imagine what reason there could be, why a yeast dough does not work. Of course, you must stick to the recipe and, above all, to the steps and some simple facts that I have wanted to collect here to help you solve the problems you may have with this type of dough.

1. Make sure the yeast you use is not expired! It seems silly, but if the yeast is not fresh or expired this will never work. The ingredients of the dough should be at room temperature. The milk / water should be warm so that the yeast can dissolve in it for 5 minutes and allow it to activate before working the dough.
3. Knead the dough vigorously for 5-8 minutes before it goes up. You can do the membrane test to make sure it is ready. Although I never do it, in my experience, kneading in a mixer for about 8 minutes is more than enough.
4. Yeast needs a certain temperature (not heat!) In order to develop its Driving force. About 30 degrees is perfect. That is why the dough rises better and faster in summer.
5. In winter, you can wrap the dough in a hot cloth or what I usually do is, preheat the oven to 50 degrees, then I turn it off and put the bowl in the oven off. It is important that you always place a clean kitchen towel and better if it is slightly damp on the bowl when you use the oven version so that the dough does not dry out.
6. A yeast dough takes time for it to rise and for the yeast to do what it is supposed to do: a loose, airy dough absorbing sugar and fermenting, that is, producing gas.
7. Yeasts need sugar to be activated. I do not know the biochemical reason behind this fact, but it works like this. Therefore, do not use sweeteners or any other sugar substitute because it will never work.
8. Follow the recipe to the letter, it goes without saying, but I have come across cases of many people who decide to substitute ingredients and only get failures and have to throw out the whole dough.

If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!

Sweet dreams,

Print Recipe

Plum poppy seed cinnamon rolls

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By Raquel Ramos – Serves: 8

Prep Time: 20 min + 120 min fermentation – Cooking Time: 50 min – Total Time: 3h 10 min

These Plum Poppy Seed Rolls are made with fresh red plums, giving them a stunning red color and a light sweet and sour sauce. The plum filling also has a delicious mix of spices, which gives the recipe an autumnal touch and aroma. The dough is light, soft and not very sweet. Poppy seeds give it a very special flavor and personality. Juicy, sweet, tart ... These rolls are everything you wish they were and more!

Ingredients

• FOR THE ROLLS:
• 510 g flour
• 50 g poppy seeds
• 100g sugar
• 50 g soft butter
• 240 ml of warm milk
• 7 g dry yeast
• FOR THE FILLING:
• 7-8 plums
• 60g sugar
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 3 Tbsp of water
• 1 Tbsp of cornstarch + 2-3 Tbsp of water
• TO DECORATE:
• Icing sugar for dusting
• Vanilla sauce

Instructions

1

Add the yeast to the milk with a tablespoon of sugar and mix. Let stand for 5 minutes. Put the rest of the ingredients in a large mixing bowl. Add the yeast milk and knead vigorously with the dough hook for about 8 minutes. Let the dough rise for 90 minutes, covered with a cloth in a place in the house that is warm.

2

Meanwhile, wash and pit the plums and cut them into thin slices. Simmer with the spices, sugar, and water in a small saucepan for about 8 minutes, stirring occasionally.

3

Dissolve the cornstarch with the water and, after the cooking time, pour in the plums, mix immediately, bring to a boil and remove from the heat. Let cool to room temperature.

4

Cover a pan, baking dish, or cast-iron skillet with parchment paper. Take the dough out of the bowl, knead it briefly once or twice and then roll it out on a smooth, clean and lightly floured work surface to approximately 20 "x 16".

5

Spread the cold plum filling evenly throughout the dough. Roll tightly from the long side, but without pulling or pushing. Bring the ends together slightly so that the roll has an even thickness.

6

Using a sharp knife, cut 7 - 8 pieces of equal size and carefully place them in the pan. Cover with a kitchen towel and let it rest for 30 minutes without additional heat to rise again.

7

Preheat the oven to 180ºC. Bake the rolls for 45-50 minutes. If they brown too much on the surface, you can cover them with aluminum foil and finish baking.

8

Let it warm slightly and sprinkle with icing sugar before serving.

9

They are best served with a vanilla sauce or vanilla ice cream and when the rolls are still a little warm.

10

To prepare the vanilla sauce, you can use an envelope of pudding or custard mix and double the amount of milk indicated in the instructions so that they are more liquid.