Wholewheat Sweet Rolls with Mango Filling for #BreadBakers

We are baking with stone fruit for Bread Bakers this month. Our lovely host Mir, asked us to bake a bread with any kind of stone fruit, in any form, fresh, dried or juice. There are quite a few fruits to pick from like peaches, plums, apricots, nectarines and mango.

With so many fruits to choose from, I was initially confused on what fruit to choose and which bread to bake. But finally decided on baking these sweet rolls with fresh mango. I flavored them with a little bit of ground cardamom instead of cinnamon.

These sweet rolls are similar to cinnamon rolls. I used King Arthur's cinnamon rolls recipe as the base and mango filling recipe from Foodiva's Kitchen. I made the bread with 100% Wholewheat pastry flour which gave the rolls a wheaty color and slightly dense texture. Use all purpose flour or a combination of AP & WW pastry flour.

For the filling, fresh mango is cooked with little bit of sugar and cardamom. The same recipe can be made with other fruit jams like strawberry, raspberry or peach. Just make sure to go easy on the filling while making the rolls to make sure that it doesn't ooze out while baking.
After baking, the rolls are drizzled with a yummy glaze. These rolls stay fresh at room temperature for 2~3 dayswhen wrapped well.

Recipe adapted from King Arthur and Foodiva's Kitchen:

Wholewheat Sweet Rolls with Mango Filling

Ingredients:

For the Dough:
• 3cups Wholewheat Pastry Flour
• 2½tsp Instant Yeast
• 3tbsp Sugar
• 1¼tsp Salt
• 6tbsp Unsalted Butter, softened
• ⅞~1⅛cups Lukewarm Water
• ¼cup Nonfat Dry Milk
• ¼cup Potato flour (or use ½cup instant mashed potato flakes)
For Mango Filling:
• 1 Mango, peeled and diced
• 3~4tbsp Dark Brown Sugar (adjust according to the sweetness of your mango)
• ½~1tsp Ground Cardamom
For the Glaze:
• 1cup Confectioners Sugar
• ¼tsp Ground Cardamom
• 3~4tbsp Heavy cream (or 1~2tbsp milk)

Method:

1. Make the Dough: Combine all the dough ingredients in a large bowl or the bowl of the stand mixer. Mix and knead to form a smooth pliable dough, about 7~8 minutes on the stand mixer and 10~11 minutes by hand.
2. Transfer the dough into a lightly greased bowl, cover and set aside to rise for 1~2 hours or until it's nearly doubled in bulk.
3. Make the Filling: While the dough is rising, make the mango filling. In a heavy bottom saucepan, combine chopped mango and sugar. Cook on medium flame, stirring occasionally, until the mixture thickens and comes together. You can mash the mango to make a smoother filling or leave it as is for a chunky filling.
4. Make the Roll: Lightly grease 2 9" or 8" round cake pans and keep ready.
5. After the first rise, gently deflate the dough and working on a lightly greased work surface, roll it out into a 16"x12" rectangle.
6. Spread the mango filling on the dough leaving a 1" border on all sides. Roll the dough into a log the long way; it will stretch to about 20" long as you roll.
7. Using a serrated knife, slice the log into 16 equal size slices. Wiping the knife clean with a clean kitchen towel or paper napkin between slices will help in cutting even slices.
8. Space the rolls in the prepared pans, flatten them gently. Cover and let rise for 1½~2 hours.They should puff up and start to crowd each other.
9. Preheat the oven to 375°F. Brush the rolls with some milk and bake for 18~20 minutes or until the rolls are brown around the edges and golden brown across the center.
10. Make the glaze: Combine confectioners sugar and cardamom in a small bowl. Add enough heavy cream (or milk) to make a soft spreadable icing.
11. Remove the rolls from the oven and loosen the edges with a knife. Turn them out of the pan onto a rack. Spread with icing and serve.
12. If you want to serve the rolls later, then do not ice them. Cool them completely, wrap in plastic wrap and store at room temperature for up to 3 days. Bake them in a preheated 350°F for 10~15 minutes until they are nicely warmed. Spread icing and enjoy!!

#BreadBakers - Stone Fruit

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Bread with Walnuts by The Bread She Bakes
• Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum & Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.