I recreated my garlic bread roses for a sweet spring version–– cinnamon rolls. Many of you guys have been suggesting different variations of the the original!
To make these more decadent and sweet I’ve replaced the olive oil in the original recipe with a bit of butter, and created a cinnamon sugar mixture to spread in between each of the petals before baking. On top is a simple milk icing to add a nice gloss, but also to highlight the shape of the petals.
If you’re feeling thirsty, a great drink to pair with these cinnamon bread rolls is Pique Life Pu’er Teas.
I’ve been drinking Pique Life’s Pu’er teas for the past few months and they are a great part of my daily routine and as an added bonus are naturally fermented and boost your metabolism. They come in a Pu’er Green and Pu’er Black tea, both taste amazing in both hot and cold water.
Try them out here for 20% off! https://piquelife.com/allisonpuer
250-295 g bread flour* divided in half (2 - 2 & 1/2 cups)
1 ½ teaspoons instant yeast
1 ½ teaspoons sugar
¾ teaspoon salt
2 Tablespoons butter
¾ cup (180 ml) warm water 105-115F [40-46C]
56 g melted butter (4 tablespoons)
50 g sugar (¼ cup)
8 g cinnamon (1 tablespoon)
90 g powdered sugar (3/4 cup)
1 ½ tablespoons milk
½ teaspoon vanilla
Pinch of salt
In a large bowl, mix half the flour, yeast, sugar, and salt. Stir in the warm water and olive oil. Gradually add the remaining flour until a soft dough forms. Knead for about 5-7 minutes until smooth and slightly tacky.
Place the dough in an oiled bowl, cover it, and let it rise for about 30 minutes to an hour, or until doubled in size.
In a small bowl, mix the melted butter, cinnamon, and sugar.
Shaping:
Once the dough has doubled, knock out the air and divide the dough into portions of ~22g each.** Roll each into a ball.
Flatten each ball with a rolling pin into circles about 3 inches wide.
Arrange 4 circles in a row, overlapping slightly. Brush cinnamon sugar butter over the layered dough.
Fold the row in half lengthwise and gently roll into a rose shape.
Pinch the bottom to secure and place in a greased muffin tin, or metal tart rings on a baking sheet.
Cover loosely and let rise for another 5-10 minutes. Meanwhile, preheat the oven to 375°F (190°C). Bake for 15-18 minutes, until golden brown, and let them cool for 5-10 minutes.
Mix the powdered sugar, milk, vanilla, and salt until it becomes a smooth icing.
Drizzle the roses with the icing, and devour.
**Note:
When shaping the dough, leave only 1/3-1/2 of the dough out of the fridge at a time. Since these take a long time to shape, we want to ensure they aren’t overproofing.
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