Makes: 12, 2.5 oz rolls
These are the ULTIMATE quarantine indulge! The buttery and custardy filling is a well deserved elevation of cinnamon rolls of the past. The glaze, made with rumchata is incredible. Sprinkle with coarse sea salt before serving will send your taste buds CRAZY.
For success, set ingredients out to come up to room temperature before starting.
DOUGH: 7 1/2 oz milk 1/2 oz yeast, active dry 1 egg 16 oz flour, bread flour preferably 2 oz light brown or organic cane sugar 3 oz butter, melted 1/4 oz baking powder 1/4 oz salt 2 tsp citrus juice (lime, lemon or orange) 1 tsp vanilla 1/2 tsp cardamom or citrus zest 1/4 tsp nutmeg
FILLING: 8 oz (2 sticks) butter, softened 2/3 cup light brown or organic cane sugar 2/3 cup coarsely ground almonds 1 egg 2 tsp cinnamon 1 tsp citrus juice 1 tsp vanilla extract 1/2 tsp cardamom or citrus zest 1/4 tsp nutmeg
GLAZE RECIPE BELOW.
(1) In large bowl, dissolve yeast in room temperature milk.
(2) Layer rest of ingredients in the bowl, in the order listed.
(3) Stir until becomes a “shaggy mass”. (Shaggy mass is just until the flour is coated by the moisture). Allow to rest for 3 - 5 minutes to allow the flour to hydrate before kneading. (4) Press the shaggy mass together and fold until no pieces of loose dough is left. Knead by folding towards you and pushing the dough away from you with the base of your palms. Knead for 5 mins, followed by the 3 minute rests. Repeat this knead and rest pattern for 3 times.
(5) Shape dough into a ball and place in a lightly greased bowl. Cover bowl with a hot damp dish towel. Place bowl in an place away from drafts. (A microwave turned off is perfect). Allow to double in size. About 1 hour.
(6) Preheat oven to 350F. Meanwhile, make the filling by whisking/combining all the ingredients for the filling together.
(7) Gently punch down dough and allow to rest under a damp towel for a few minutes to keep the dough in a relaxed state.
(8) Roll dough out into a rectangle about 15” length x 8” in width.
(9) Spread filling evenly leaving 1/2” on the longer side bare for sealing the dough. Roll the dough up, being careful not to apply too much pressure to prevent squishing out the filling.
(10) Cut into 12 even pieces with a serrated knife, using even pressure and long cutting strokes.
(11) Place evenly into a greased 9”x13” pan.
(12) Cover with damp, hot towel. Allow to just about double in size. About 40 min - 1 hr.
(13) Brush with eggs wash (1 egg, 1 tbsp water, pinch of salt). Bake for 30 - 40 min until golden brown and fragrant. The internal temperature should be 185F - 195F.
(14) Allow to cool for 3 to 5 mins before applying glaze. Glaze recipe below. Sprinkle with coarse salt. Enjoy!
GLAZE RECIPE: 1 cup confectioners sugar Pinch salt 1 tsp citrus juice 1 tsp cinnamon 1 - 3 tbsp milk or rumchata Whisk all ingredients until smooth. Adjust liquid to desired consistency.
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