1 cup warm water
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
3 teaspoons active dry yeast
1 1/8 tablespoons dry milk powder
2 tsp mixed spice or 1 tsp each nutmeg and cinnamon
1/2 teaspoon salt
5 tbsp ounces softened butter
2 tsp vanilla
1/2 tsp almond extract
2 tbsp browning
2 tbsp finely chopped raisin and mixed peel
1/4 cup softened butter
3/4 teaspoon ground cinnamon
1/3 cup brown sugar
1/4 cup raisins
Plum Pudding Filling
1 cup flour
1/2 tsp baking powder
1/2 tsp mixed spice
1 cup breadcrumbs
1/2 cup butter
1 cup mixed fruit, soaked and pureed
1 cup milk
Cinnamon Cream Cheese Glaze:
1/2 cup cream cheese, room temperature
1 cup powdered sugar
2 tbsp butter, room temperature
1/2 teaspoon vanilla extract
1/2 tsp cinnamon
Cold Milk, as needed
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Thin with milk if too thick. Spread glaze on rolls.
Combine all the dough ingredients in a large mixer bowl fitted with a dough hook. Knead the dough until it is smooth, approximately 6 to 8 minutes.
Place on a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl, cover and ferment until doubled; 1-2 hours.
Punch down the dough and roll it out on a lightly floured surface. Shape into a rectangle, approximately 18 inches × 30 inches (45 centimeters × 75 centimeters).
To make the cinnamon filling, spread the softened butter over the surface of the dough.
Combine the cinnamon, brown sugar and raisins and sprinkle this mixture over the butter, covering the dough evenly.
To make plum pudding filling, combine all ingredients and cover dough evenly. You do not need to use all the plum filling. It can be frozen for later use as a filling or steamed for a delicious plum pudding.
Starting with the longer side, roll the dough into a spiral. Cut into 12-pieces, each approximately 1-1/2 inches (3.7 centimeters) thick.
Cinnamon Raisin Filling
Plum Pudding Filling
Place the rolls close together, cut side up, on a paper-lined sheet pan and allow them to rise until doubled about 1 hour.
Allow to proof
*Bake at 300°F (150°C) oven until golden brown and done, approximately 30 minutes.
Cool slightly, then top with Cinnamon Cream Cheese Glaze.