Custard Cinnamon Rolls

This Custard Cinnamon Rolls resembles the usual cinnamon roll but its filled with some custard mixture and topped with some honey coating.

Several weeks ago my daughter was sick and asked me to make one of her favourite bread which we buy at the supermarket, it’s called a custard bread. I don’t know the supermarkets recipe so I will have to guess how it’s made, there are several things I know though, the texture which is resembles a cinnamon roll, it filled with some custard mixture and topped with some white sugar coating. Having those in mind, I can use my cinnamon roll recipe and fill it up with custard from my wife’s Brazo de Mercedes recipe but make it a bit stiffer so when it’s rolled it won’t ooze out and this is how I made it.

Custard Cinnamon Rolls

★★★★★ 5 from 11 reviews

• Author: Raymund
• Prep Time: 1 hour 15 mins
• Cook Time: 15 mins
• Total Time: 1 hour 30 mins
• Category: Dessert
• Cuisine: Free Style

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Description

This Custard Cinnamon Rolls resembles the usual cinnamon roll but its filled with some custard mixture and topped with some honey coating.

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Ingredients

Scale 1x2x3x

Dough

• 4 cups flour
• 2 1/4 tsp active dry yeast
• 1/2 cup water
• 1/2 cup evaporated milk
• 1/2 cup brown sugar
• 1/3 cup margarine, melted
• 1 tsp salt
• 2 eggs

Filling

• 1 cup brown sugar
• 3 tbsp cinnamon
• 1/2 cup raisins
• 1/4 cup chopped dried apricots
• 1 cup condensed milk
• 4 egg yolks
• 1 tbsp flour
• margarine, softened

Others

• Honey

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Instructions

1. Dissolve the yeast in warm water. Set aside.
2. Mix together flour, sugar, and margarine, salt, eggs, milk and yeast mixture. Once evenly mixed knead the dough in a floured board. Form into a large ball then place in a bowl covered in cling wrap. Place in a warm place and let it rise for 1 hour or until it doubled in size.
3. Remove dough from the bowl, deflate and roll into a floured surface until it reaches 24 x 16 inches in dimension. The thickness should be around 1/4 inch.
4. Prepare the custard by mixing together condensed milk, egg yolks and flour. Place in a sauce pan then cook in low heat until if forms a stiff but spreadable custard. Turn heat off then set aside.
5. Prepare the filling by mixing brown sugar and cinnamon together.
6. Spread the softened margarine over the top of the flattened dough, sprinkle the cinnamon mixture, spread the custard then top with raisins and apricots.
7. Now start rolling starting on the 24 inch side until the end then cut into 2 inch slices. Place in a greased pan and set it aside for 30 more minutes letting it slightly rise again.
8. Bake for 10 minutes in a 200C pre-heated oven.
9. When rolls are cooked, glaze top with honey.

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