Description
Cinnamon rolls that walk the line between sweet and savory: these fluffy-soft cinnamon rolls are flavored with cardamom and lots of cinnamon. Slather that luscious frosting all over the top! It’s just the right amount of sweet, with a nutty & tangy taste from the tahini and cream cheese.
Ingredients
Scale
DOUGH:
- 1 cup whole milk, at room temperature
- 1 stick (113 grams) butter
- 1 teaspoon vanilla extract
- Scant 5 cups (585 grams) all-purpose flour, plus more for dusting
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon kosher salt
- Pinch of ground cardamom
- 2–1/4 teaspoons instant yeast
- 2 large eggs, at room temperature
FILLING:
- 4 tablespoons (67 grams) butter, plus 2 tablespoons for greasing the baking dish, at room temperature
- 1 cup (213 grams) brown sugar
- 2 tablespoons ground cinnamon
- Pinch of kosher salt
TAHINI-CREAM CHEESE FROSTING:
- 4 tablespoons (67 grams) butter, at room temperatured
- 6 ounces cream cheese, at room temperature
- 1/4 cup tahini
- 2 cups (227 grams) confectioners’ sugar
- Pinch of salt
- 1 teaspoon vanilla extract
SWEET PISTACHIO DUKKAH:
- 1 tablespoon turbinado sugar
- 1 teaspoon sesame seeds (mix of black and white preferred)
- Pinch of flaky sea salt, such as Maldon
- 1 tablespoon finely chopped pistachios
- Edible rose petals, for garnish, optional
Instructions
- To prepare the dough: Combine the milk and butter in a small saucepan and bring to a bare simmer over medium heat, just to melt the butter. Allow to cool until just warm. Once cooled, add the vanilla extract.
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, salt, cardamom, and yeast, stirring to combine. Once combined, drizzle in the milk mixture and stir to mix. Add the eggs to the dough and begin kneading, starting on low speed and working up to medium. Knead for 7 to 9 minutes, until the dough is smooth and slightly sticky. Add a little more flour if the dough is too sticky. Place in an oiled bowl, flipping to oil the top. Cover with plastic wrap and let rise for 1 to 2 hours, or until puffy and doubled in size.
- Generously grease a 9 x 13-inch baking dish with softened butter. Combine the brown sugar, cinnamon and salt in a small bowl, stirring to mix. Turn the dough out onto a clean surface and roll it into a large 18 x 12-inch rectangle. Melt the 4 tablespoons butter and begin brushing on the surface. Sprinkle with the brown sugar mixture, spreading to coat the entire surface. Starting at the long end, begin rolling the dough into a cylinder, tucking it tightly as you go. Pinch the edges to seal the dough together. Cut into 12 even rolls and place them in the prepared baking dish. Cover with plastic wrap and refrigerate overnight (or let rise at room temperature until they’re puffy and touching each other).
- When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for 1 to 2 hours, until puffy and touching. Preheat the oven to 350°. Remove the plastic wrap and bake until the rolls are light golden brown, 30 to 35 minutes.
- While the rolls are baking, combine all of the ingredients for the frosting and beat together with a hand or stand mixer until smooth and fluffy.
- Let the rolls cool for about 5 minutes before slathering the frosting all over.
- Combine the turbinado sugar, sesame seeds, flaky sea salt and chopped pistachios and sprinkle on top of each roll. Garnish with edible rose petals, if desired.
Notes
Inspiration: Overnight Cinnamon Rolls with Tahini Cream Frosting and Pistachio Rose Dukkah on mynameisyeh.com
- Category: Bread-y Things, Breakfast