Best 5 Persian Cinnamon Roll Recipes

HOMEMADE PERSIAN ROLLS

Steps:

• Stir yeast and sugar into warm water, allow to stand for 10 minutes - it should get very bubbly.
• In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
• Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
• Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
• Line a couple of baking sheets with parchment paper, set aside.
• Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 12 x 18" or so.
• Use a pastry brush to spread melted butter all over the dough - you might not use it all, that's ok. Mix together the sugar and cinnamon, sprinkle evenly over the melted butter.
• Starting with one of the longer edges, tightly roll the dough up.
• Use a sharp knife to trim the ends so that they are flat, then slice the roll into 12 even rounds. Slightly flatten each roll between your hands, stretching out to an oblong shape and ensuring end is sealed to rest of dough.
• NOTE: I flatten mine a fair amount more than is traditional, as I am terrible at deep frying anything thick.
• Carefully place each roll onto the baking sheets, spacing them evenly and leaving room for them to rise.
• Cover pans with plastic wrap, allow to rise one more time - about 45 minutes.
• While waiting for the Persians to rise, start heating your frying oil to 350 F (180 C)
• In small batches, deep fry doughnuts for a minute or two - until golden brown on the under side - before carefully flipping and frying for another 1-2 minutes on the second side.
• Use a slotted metal spoon to transfer doughnuts to paper towel lined baking sheets or plates.
• Allow oil to come back up to temperature between batches.
• Allow doughnuts to cool completely.
• Whip butter , jelly, and jam together until smooth.
• Slowly add powdered sugar a bit at a time, until incorporated completely.
• Beat on high for 1 minute - mixture will be very, very thick.
• Lower mixer speed to lowest setting, and slowly add milk. Once incorporated, check for consistency - you want it thick, but soft enough to spread.
• Add more milk or sugar to achieve the consistency you want, if needed.
• Spread cooled doughnuts with frosting.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

PERSIAN PASTRIES

Steps:

• In a bowl combine the walnuts, sugar and cardamom. Butter a 9 by 9 by 1 3/4-inch baking dish. Cover phyllo with a very lightly dampened towel and keep covered at all times when it is not being used. Cut phyllo into 8 by 11-inch sheets. Place 1 sheet at a time on a work surface and lightly brush with butter. Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each leaf of phyllo. Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling. Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling. Repeat the whole procedure with the rest of the phyllo sheets. Brush with butter and bake in a preheated 350 degrees F oven for 40 minutes.
• Combine all of the ingredients, except nuts, and bring to a boil. Simmer for 30 minutes, cool for 10 minutes, then strain. Pour over pastries once they have come out of the oven and let soak for 1 hour. Sprinkle with walnuts or pistachios.

CINNAMON ROLLS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

GLAZED CINNAMON-CARDAMOM BUNS

Steps:

• For the Dough:
• Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F-115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10-15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.
• Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (you need to mix this long to develop the gluten).
• Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).
• For the Filling and Assembly:
• Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
• Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30-60 minutes.
• Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.
• Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can-just make sure it's wrapped tightly.
• Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45-60 minutes.
• Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25-30 minutes.
• Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.
• Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.