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redefining the elegance + mysticism + romanticism of south asian cuisine
cinnamon rolls ** see below for South Asian variations
(makes 12 large rolls)
dough:
3/4 cup warm milk
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1 large egg + 1 egg yolk
1/4 cup unsalted butter, melted
3 cups AP flour/ or bread flour for chewier texture
3/4 tsp salt
***if you use 1/2 cup of sourdough starter, use only 1tsp of yeast, reduce milk by 1/4cup and reduce flour by 1/2 cup
Filling:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 TB ground cinnamon
1TB heavy cream brushed on top before baking
Cream Cheese Frosting:
4oz cream cheese, softened
1/4 cup unsalted butter
1 cup powdered sugar
1/2 tsp vanilla extract
pinch salt
1. Activate the yeast
Warm the milk to about 110degrees. Stir in yeast and the 1TB sugar. Let sit for 5-10min till foamy.
2. Make the dough.
Add the remaining sugar, melted butter, egg and egg yolk. Stir well.
Mix in flour and salt. Stir until a a sticky dough forms.
Knead by hand (8-10min) or with a mixer and dough hook (6-7 min) until smooth and elastic. Form into a ball and place in a greased bowl. Cover and let rise for 1-1.5hours or doubled in size.
3. Prepare the filling
In a small bowl, mix softened butter, brown sugar and cinnamon. Combine into a spreadable paste.
4. Assemble
Once the dough has risen, push it down and roll into a 12X18 inch rectangle. Spread filling evenly all over the dough. Roll up TIGHTLY from the long side into a log. Trim the ends and slice into 12 rolls.
5. Second Rise
place the rolls in a greased 9X13 pan, cover and let rise apprx 30-45min until puffy,
*for overnight rolls, cover tightly and refrigerate, and bring to room temp.1 hour before baking
6. Bake
Preheat oven to 350degrees. Bake rolls for 22-25 min until golden but still soft in center. Brush with butter when done.
7. Make the frosting
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and salt. Beat until fluffy. Spread over warm rolls so it melts slightly into the layers.
South Asian twist
replace brown sugar with grated jaggery (or 1/2 and 1/2)
add 1TB cadamom to the filling
use ghee instead of butter in dough and filling
add 1 tsp rose water to the dough
add pistachios to the filling
add rose water and touch pink to frosting
garnish top of rolls with edible rose petals and pistahcios
make chai blend for filling (cloves, ginger, nutmeg, black pepper)
replace milk in dough with chai tea
use shredded coconut in filling
use saffron threads on frosting and use condensed milk and coconut milk
flavor the dough with saffron milk
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