- 2 2/3 cups high grade flour (400g)
- 2 Tbsp brown sugar
- 1 Tbsp ground cinnamon
- 2 1/2 tsp instant yeast (8g)
- 2 tsp ground ginger
- 3/4 tsp salt
- 1 cup So Good™ Soy Milk Regular (250ml)
- 60g table spread
- 1/3 cup brown sugar
- 20g table spread, melted
- 1 1/2 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3 cup icing sugar (50g)
- 2-3 tsp So Good™ Soy Milk Regular
- Prepare dough by whisking flour, sugar, cinnamon, yeast, ginger and salt together in a large bowl. Combine milk and butter in a saucepan or microwave-safe bowl and heat gently until butter has melted and milk is warm (not hot). Pour into flour mixture and mix until you form a rough dough.
- Tip dough out onto a lightly floured surface and knead for 2 minutes (dough should still be soft and a little sticky). Place in a lightly oiled bowl, cover and leave in a warm place for 1-2 hours, until doubled in size.
- Stir all filling ingredients together in a small bowl. Line a large baking or roasting dish with baking paper.
- Roll dough out into a large rectangle about 5mm thick. Spread the filling on top, leaving a 1-2cm gap around the edges. Starting from one of the long sides, roll the dough into a log. Use a sharp knife to slice into 12 rolls. Arrange on prepared dish, leaving a little space between the rolls. Cover with a tea towel and leave in a warm place for 30-60 minutes, until almost doubled in size.
- Preheat oven to 160ºC fan bake. Bake rolls for 20-25 minutes, until golden and cooked through. Lift out onto a wire rack and leave to cool for 30 minutes.
- Make icing by whisking icing sugar and milk together. Drizzle over rolls. Serve warm.
- These rolls are best eaten on the day they are made.
- You can prepare the rolls the day prior, following the recipe up to the end of step 4. Instead of leaving in a warm place for the second rise, leave in the fridge overnight. Bring to room temperature in the morning, then proceed with step 5.
Saturated Fat (g)1
Dietary Fibre (g)2.3