Jamaican Spice Bun Rolls

Its almost Easter in Jamaica and what I love to call 'Easter Bun Holiday'. There is so much Easter Bun to choose from Stout Buns, Yeast Buns and some thats neither.
So with my love for Buns and Cinnamon Rolls I decided to try a fusion. They are awesome. Give them a try and let me know if you love them too.

1 cup Water -- warm
4 1/2 cups All-purpose flour
3 ounces 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
2 1/2 ounces Whole butter -- softened
2 tsp vanilla
1/2 tsp almond extract
2 tbsp browning
2 tbsp finely chopped raisin and mixed peel

Cinnamon Filling:
1/4 cup Whole butter -- softened
3/4 teaspoon Cinnamon -- ground
1/3 cup Brown sugar
1 ounce Raisins

Plum Pudding Filling
4 oz flour
1/2 tsp baking powder
1/2 tsp mixed spice
4 oz lb breadcrumbs
4 oz butter
8 oz mixed fruit, soaked and pureed
1 cup milk

To finish:
1/3 cup Cinnamon Cream Cheese Glaze

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.
Yield: 12 Large Rolls

Cinnamon Cream Cheese Glaze:
4 ounces 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.

Plum Filling
Cinnamon Raisin Filling