3h 16 servings


¼ cup warm water

10g active dry yeast (instant)

1t sugar

1/3 cup sugar

¾ cup milk

50g Lurpak butter, plus extra for greasing

3 large free-range eggs

1T orange zest, finely grated

1t salt

4 cups flour (and extra for dusting)



2 – 3 cups Christmas fruit mince

1T ground cinnamon

+- 40g Lurpak butter, softened, kept separately



 115g Lurpak butter

¾ cup Muscovado (dark brown) sugar

1 cup cream

¼ cup golden syrup (maple flavoured is a nice option)

1tsp vanilla extract

pinch of salt



¼ cup cream cheese

½ cup ising suga

1 tsp vanilla extract

a few tablespoons of milk as needed



To make the dough:

 Combine the water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer and set aside for around 5 minutes to dissolve and become frothy.

Add the rest of the ingredients to the bowl, but only 3 of the 4 cups of flour. Fit a paddle attachment and lightly mix until just combined.

Change to a dough hook attachment and mix. While this is going, slowly add the remaining 1-cup of flour, and continue to mix until you have a smooth dough, about 5 minutes.

Shape the dough into a large ball and grease the mixing bowl with butter. Roll the ball in the butter to coat all sides. Place the ball in the greased bowl, cover with plastic cling wrap and set aside in a draft free, warm area to rise for about 1 – 2 hours. You want it to double in size. If it is cool, this could take up to 4 hours.

Tip the dough onto a floured surface and roll into a rectangular shape about 45cm long and 30cm wide.

Brush / spread the softened butter over the entire surface and sprinkle the cinnamon filling evenly over this.

Spread the Christmas fruit mince evenly over the surface area

Starting from the longest edge, roll the dough and filling up until you have a long log. Keep the join seam underneath.

Trim the edges of the roll and then cut it into 16 even pieces.


To make the topping:

Melt the butter in a small pot over medium heat, and then add all the other ingredients except the salt. Bring this mixture to the boil and then reduce the heat to medium. Simmer until the sauce comes together and is golden brown with a nice sheen, about 3–4 minutes.

Pour ¾ of the glaze into baking pan (about a 23cm x 32 cm), or ovenproof dish, and swirl this around to evenly coat the bottom and some of the sides. Set the rest aside.

Place the 16 cut slices of roll on top of the caramel allowing some space in between for expansion during proving. Cover with a tea towel and allow to prove in a warm spot for about an hour.

Pre heat the oven to 180 C / 350 F and bake the buns for 35 minutes until golden brown. If necessary, and to prevent over browning, loosely cover the tray with tin foil from about half way through.

Remove from oven and spread the remaining glaze over the buns followed by the ¼ t of salt sprinkled. Allow to cool in the pan on a cooling rack. Tip out onto a large serving place and serve warm or at room temperature.


To make the frosting:

Mix the cream cheese frosting by mixing all the ingredients together adding a splash of milk to loosen the texture. You want this to have a little give. Drizzle this over the buns.

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