3 ~ 4tablespoonsDark brown sugar (adjust according to the sweetness of your mango)
½ ~ 1teaspoonsGround cardamom or cinnamon
Make the Dough:
In a a large bowl or the bowl of the stand mixer, combine flour, yeast, sugar, salt, potato flour, dry milk powder, butter and water. Mix and knead to form a smooth pliable dough, about 7~8 minutes on the stand mixer and 10~11 minutes by hand.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.
Lightly grease 2 9" or 8" round cake pans and keep ready.
After the first rise, remove the dough from the bowl onto a lightly floured work surface. Gently deflate the dough and roll it out into a 16"x12" rectangle.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.
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. 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.
Make the glaze:
Combine confectioners sugar and cardamom in a small bowl. Add enough heavy cream (or milk) to make a soft spreadable icing.
Bake the Sweet Rolls:
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.
Remove the rolls from the oven and loosen the edges with a knife. Turn them out of the pan onto a rack. Spread with glaze and serve. If you don't want to serve the rolls right away, then do not glaze them.
To 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.
If you want a tender, most traditional cinnamon rolls, then use purpose flour in this recipe.
White whole wheat flour is a fine substitute but pastry flour gives these whole wheat mango bread rolls a nice soft crumb.
Potato flour makes the sweet rolls moist and improves their shelf life. You can substitute with ½cup instant mashed potato flakes. You can also omit it all together and increase the flour, but make sure to adjust the amount of liquid added in the recipe accordingly.
Dry milk powder also makes the bread soft. You can substitute with milk but make sure to adjust the liquid quantity in the recipe.
Make sure not to spread too much jam on the dough. Go easy otherwise it will ooze out while baking.
These mango bread rolls stay fresh at room temperature for 2~3 days when wrapped well.
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!!
These whole wheat sweet rolls can be frozen. Do not glaze them. Cool the rolls completely, wrap them in plastic wrap or foil and place in a freezer safe ziploc bag. They can be frozen for up to 2 months. Bake at 350°F for 10~15 minutes or until they are nicely warmed. Spread icing and enjoy!!
These stuffed sweet rolls 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.