}); Black Cake Cinnamon Rolls - Propa Eats

Black Cake Cinnamon Rolls

Black Cake Rolls

Use your rum-soaked fruits to make your new favourite Christmas morning breakfast.

Posted by Propa Eats on Friday, December 22, 2017

Feel fully prepared and fully inspired for Christmas with our collection of festive recipes. Get ready for the feast with easy to follow advice on cooking ham, stuffing, desserts and all the extras. We have the mains, sides and desserts covered. All you need to do is eat, drink and be merry.

Black Cake Cinnamon Rolls

Cinnamon rolls are a staple for some on Christmas morning; black cake is a Christmas staple for all. Black cake is a Trini dessert made of fruits that are soaked in an insane amount of cherry brandy and rum. With all that booze, the cake becomes unbelievably moist and lasts for ages—that’s why it’s stored in ancient cake tins in every Caribbean home. Since both cinnamon rolls and black cake are so precious to us during the holidays, we decided to combine the two. Yeasty homemade dough is rolled and cut in the very same way cinnamon rolls are usually prepared, but sandwiched between all of those layers of dough is your favourite alcohol-soaked fruit.

Yields16 Servings
Cook Time2 hrs 15 mins

INGREDIENTS

For the dough
 ½ envelope yeast
 ½ cup warm water
 ½ cup warm milk
 3 ½ to 4 cups Jinca Foods gluten-free all-purpose flour
 ¼ cup sugar
 1 teaspoon salt
 1/3 cup butter, softened
 1 egg
For the filling
 ½ cup Carlton’s Choice prunes, pitted
 ½ cup Carlton’s Choice raisins
 ½ cup Carlton’s Choice currants
 ¼ bottle brandy
 ¼ bottle rum
 ¼ cup browning
 1 lime, zest
 1 teaspoon almond essence
 1 tablespoon vanilla essence
 ¼ teaspoon mixed spice
 1/8 teaspoon nutmeg, grated
For the glaze
 1 cup powdered sugar
 2 tablespoons milk

DIRECTIONS

1

Grease a large pie dish with softened butter and then sprinkle with a little brown sugar.

2

In small bowl, stir the yeast into warm milk and water. Allow to stand 5 minutes, or until dissolved.

3

In a medium bowl, combine the remaining dough ingredients: Jinca Foods gluten-free all-purpose flour, sugar, salt, butter and egg. Add the yeast mixture to the flour mixture and stir using your hand until combined.

4

On a flat, floured surface, knead the dough for about 10 minutes—adding more flour, if necessary. The dough should be soft but it should not stick to your hands or the table.

5

Shape the dough into a ball and place into a clean, greased bowl. Cover with plastic wrap, place in warm area and allow to rise one hour or until doubled in size.

6

In the meanwhile, place all the filling ingredients from the Carlton’s Choice prunes, raisins and currants to nutmeg into a blender or food processor. Pulse until combined but still a little chunky.

7

Preheat the oven to 350°F.

8

When the dough has doubled in size, place onto a floured surface and roll into a rectangle shape about ⅓- to ¼-inch thick, using a rolling pin.

9

Spread the filling over the top of the dough and roll lengthways, pinching the ends shut.

10

Carefully slide a piece of thread or unflavoured floss under the dough, then pull tightly on its ends, crossing over the dough, so it cuts 15 to 18 even rolls.

11

Place each roll into the pie dish, side by side, and rest for 10 minutes.

12

Bake at 350°F for 30 to 40 minutes or until golden brown.

13

In a small bowl, mix powdered sugar and milk until smooth. Drizzle the icing over the warm rolls to serve.

Ingredients

For the dough
 ½ envelope yeast
 ½ cup warm water
 ½ cup warm milk
 3 ½ to 4 cups Jinca Foods gluten-free all-purpose flour
 ¼ cup sugar
 1 teaspoon salt
 1/3 cup butter, softened
 1 egg
For the filling
 ½ cup Carlton’s Choice prunes, pitted
 ½ cup Carlton’s Choice raisins
 ½ cup Carlton’s Choice currants
 ¼ bottle brandy
 ¼ bottle rum
 ¼ cup browning
 1 lime, zest
 1 teaspoon almond essence
 1 tablespoon vanilla essence
 ¼ teaspoon mixed spice
 1/8 teaspoon nutmeg, grated
For the glaze
 1 cup powdered sugar
 2 tablespoons milk

Directions

1

Grease a large pie dish with softened butter and then sprinkle with a little brown sugar.

2

In small bowl, stir the yeast into warm milk and water. Allow to stand 5 minutes, or until dissolved.

3

In a medium bowl, combine the remaining dough ingredients: Jinca Foods gluten-free all-purpose flour, sugar, salt, butter and egg. Add the yeast mixture to the flour mixture and stir using your hand until combined.

4

On a flat, floured surface, knead the dough for about 10 minutes—adding more flour, if necessary. The dough should be soft but it should not stick to your hands or the table.

5

Shape the dough into a ball and place into a clean, greased bowl. Cover with plastic wrap, place in warm area and allow to rise one hour or until doubled in size.

6

In the meanwhile, place all the filling ingredients from the Carlton’s Choice prunes, raisins and currants to nutmeg into a blender or food processor. Pulse until combined but still a little chunky.

7

Preheat the oven to 350°F.

8

When the dough has doubled in size, place onto a floured surface and roll into a rectangle shape about ⅓- to ¼-inch thick, using a rolling pin.

9

Spread the filling over the top of the dough and roll lengthways, pinching the ends shut.

10

Carefully slide a piece of thread or unflavoured floss under the dough, then pull tightly on its ends, crossing over the dough, so it cuts 15 to 18 even rolls.

11

Place each roll into the pie dish, side by side, and rest for 10 minutes.

12

Bake at 350°F for 30 to 40 minutes or until golden brown.

13

In a small bowl, mix powdered sugar and milk until smooth. Drizzle the icing over the warm rolls to serve.

Black Cake Cinnamon Rolls
Chef Chelsae-Marie Lee Kong

Chef Chelsae-Marie is a die-hard ‘foodie', so the calling to be a chef felt natural to her. She prides herself on providing a customizable catering experience with local and exotic influences. She pushes new flavors and makes each offering original and memorable.

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