Cinnamon and Orange Breakfast Rolls

The cost of food just keeps going up and up, but thankfully with over 600 different products in the Sainsbury's Basics range I can still afford good ingredients that don't compromise on quality and ethics.

"Well we believe that no matter what your budget, you should have access to quality food that doesn’t cost the earth. That’s why the products you’ll find within our basics range are both kind to your budget and responsibly sourced. So whether it’s eggs from cage-free hens for a Victoria sponge, Fairtrade bananas chopped up on homemade pancakes or pole-and-line-caught Tuna in a pasta bake, you’ll find it all in our lowest priced basics range." 

With more and more of us trying to be thriftier with our weekly shopping, Sainsbury's have challenged bloggers to create a recipe showcasing some of their Basics range products.

These rolls are perfect for breakfast - although they do take a while to prove so maybe best for leisurely Sunday mornings.  They're also great for an afternoon snack or lunchbox.

The smell of the cinnamon and orange dough baking in the oven is heavenly, and I guarantee you won't wait til they're cooled before tearing one off.  The citrus zest in the mixed fruit, together with the orange juice makes for a really fruity flavour and moist texture.

Ingredients:

Dough -

250g Basics plain white flour
40g caster sugar
2 teaspoons dried yeast
20g soft butter
pinch of salt
1 tsp ground cinnamon
100ml Basics orange juice
Warm water

Filling - 

30g soft butter
100g Basics mixed dried fruit

Glaze-

1 egg, beaten
1 tbsp caster sugar
1 tsp ground cinnamon

1. Soak the mixed fruit in orange juice for an hour at least.  Then drain and reserve the juice.
2. Mix together the flour, sugar, yeast, butter, salt and cinnamon.  Use your orange juice and make up to 150ml with warm water then add it to the dry ingredients.
3. Bring together to form a dough, then tip out onto a floured surface and lightly knead.
4. Return the dough to the bowl and cover with a clean tea towel and leave to prove somewhere warm for an hour.
5. Generously flour your surface and roll out the dough to a rectangle shape around 1.5 cm thick.
6. Spread the softened butter over the rolled out dough and sprinkle the soaked fruit evenly over.
7. Carefully roll up the dough along the long edge so you have a swiss roll effect.  I use a long knife or palette knife to help.
8. Slice into rolls about 4-5 cm thick.
9. Arrange in a greased baking tray or cake tin.  Don't worry if they don't fill the tin at this stage, just arrange them evenly.
10. Pre-heat the oven to 190 degrees C.
11. Cover again with a clean cloth and leave in a warm place for a further 45mins-1 hour to rise.
12. Brush on beaten egg all over the top, then bake for 20-25 mins until golden brown.
13. Remover from oven and while still hot sprinkle with a mix of cinnamon and sugar.

Disclosure: I was sent a selection of products from the Sainsbury's Basic range for the purposes of this review.