Ingredients
Dough
- 4 cups flour
- ⅓ cup sugar
- ½ tsp salt
- 1 packet instant or rapid rise yeast
- 1¼ cup milk (warmed to about 105ºF)
- 2 eggs (room temperature)
- ½ cup butter (melted)
Plum Jam
- 4 plums (pitted & chopped)
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 tsp ground cinnamon
- ¾ tsp nutmeg
Filling
- ⅔ cup brown sugar
- 1½ tbsp ground cinnamon
- ½ cup butter (very soft)
- Plum jam (minus 2 tbsp reserved for frosting)
Frosting
- 4 oz cream cheese (room temperature)
- 6 tbsp butter (room temperature)
- 2½ cups powdered sugar
- 2 tbsp milk
- 2 tbsp plum jam (optional, to swirl into frosting)
Instructions
- Prepare the dough: Warm the butter and milk together to about 105ºF and add to a stand mixer bowl. Combine 2 cups of flour with sugar, salt, and yeast in a separate bowl. Add this dry mix to the butter-milk mixture along with eggs, mixing with the paddle attachment until combined and slightly runny, about 2 minutes.
- Knead the dough: Add the remaining 2 cups of flour and switch to the dough hook attachment. Knead for 6-8 minutes until the dough firms up and pulls away from the sides forming a rough ball. Transfer to a floured surface and knead by hand for 4-5 minutes until smooth and elastic, passing the windowpane test.
- First proof: Roll the dough into a ball, place it in an oiled bowl, cover with a dish towel, and let it rise in a warm place for about 1 hour until doubled in size.
- Make plum jam: While the dough proofs, combine pitted chopped plums, brown sugar, white sugar, cinnamon, and nutmeg in a medium pot over medium-low heat. Simmer for about 25 minutes, stirring occasionally, until thickened and plums have broken down. Remove from heat and cool. Optionally blend or strain for texture preference.
- Roll out dough: Once doubled, roll the dough into a large rectangle approximately 15×20 inches. Leave one long edge clean.
- Apply filling: Spread softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top. Spread the plum jam over the buttered dough, reserving about 2 teaspoons for the frosting.
- Form rolls: Starting from the clean edge, roll the dough into a log, keeping the roll tight but not too tight to allow for rising. Slice the log into 12 even pieces.
- Second proof: Place the rolls in a greased 9×13 baking dish, cover, and let them rise for another hour until puffy and doubled.
- Bake: Preheat oven to 350ºF. Bake the rolls for 25-30 minutes until golden on top but still soft and slightly underbaked inside for gooeyness.
- Prepare frosting: Beat cream cheese and room temperature butter in a mixer until fluffy. Gradually add powdered sugar and mix until smooth. Thin with milk one tablespoon at a time if needed. Swirl in reserved plum jam if desired for flavor and color.
- Frost and serve: When rolls are warm but not hot, spread the frosting evenly over the top and enjoy your spiced plum cinnamon rolls fresh and slightly warm.
Notes
- Ensure milk and butter mixture is warm, not hot, to avoid killing the yeast.
- Test dough elasticity with the windowpane test to ensure proper gluten development.
- Adjust baking time slightly if your oven runs hot or cool; rolls should remain soft and gooey.
- You can blend your plum jam for a smoother texture or leave it chunky for more rustic flavor.
- Frosting can be swirled with plum jam or left plain depending on preference.
- For extra flavor, consider adding a pinch of clove or cardamom to the plum jam step.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
