Best 5 Persian Cinnamon Roll Recipes

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.

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.

OVERNIGHT CINNAMON ROLLS RECIPE

Steps:

• For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
• Next, add in the flour, remainig sugar and 1/2 stick of melted butter and mix with the hook attachment until combined on medium speed.
• Add in 1 egg at a time until combined and then mix on low speed for 3 to 4 minutes.
• Wrap the bowl with plastic wrap and chill overnight.
• In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18"x24" in size and then evenly drizzle on 1 stick of melted butter, brown sugar, and cinnamon covering all of the surface areas.
• Roll the dough up and slice 2" slices and place them in a 13"x9" casserole dish, wrap in plastic and let it sit for another hour or until they've doubled in size.
• Bake the cinnamon rolls for 25 to 30 minutes at 375° or until they are browned on the top and cooked in the center.
• Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
• Once the cinnamon rolls are done pour the icing all over the top and serve warm

THE BEST HOMEMADE CINNAMON ROLLS EVER!

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
• Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

EPIC SINGLE CINNAMON ROLL

Steps:

• Whisk lukewarm melted butter, room temperature egg, lukewarm milk, and vanilla bean paste together in a large liquid measuring cup. Set aside.
• Whisk dry ingredients together in a medium mixing bowl. Pour the liquid mixture into the dry mixture and stir with a spatula until a shaggy dough forms. The liquid will be absorbed but the dough will still be quite dry and floury.
• Turn the dough out onto a clean countertop and knead by hand for 3-5 minutes until the dough is combined. There shouldn't be any visible dry bits of flour and it will feel slightly sticky to the touch. Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot (72°-75°F) for about an hour. The dough will not double in size, but will grow slightly and smooth out in texture. If your kitchen runs cool, you may choose to let it rise for another 30-60 minutes.
• While the dough rises, mix all the ingredients for the cinnamon sugar filling in a bowl until smooth. Cover and set aside room temperature.
• Turn your dough out onto a lightly floured countertop and roll into a large rectangle about ⅛" thick. Use a bench scraper to square off the dough as you roll to keep a rectangular shape. It doesn't have to be perfect. Dust the counter lightly with flour as needed to keep the dough from sticking.
• Arrange the dough rectangle so one of the long edges is facing you. Brush off any excess flour, then spread about ⅔ of the cinnamon sugar filling onto the surface of the dough. Leave about an inch along the top edge clear of filling.
• Roll the dough into a log starting with one of the bottom corners closest to you. For a tighter roll with more layers, gently lift and stretch the dough slightly toward your body before each forward roll.
• Gently flatten the log against the counter using your hands or a rolling pin. Be gentle but firm - you don't want to tear the layers of dough and filling inside it. You just want to flatten it into a wide strip.
• Flip the dough over so the seam side is facing up. Spread the remaining cinnamon sugar filling along the top of the dough.
• Starting from one end of the dough, roll the the strip up into a coil and tuck the open end underneath it. Place inside a well-greased 5" oven-safe baking dish. Cover and set aside to rise for 1 hour in a warm spot (or 8-12 hours in the fridge) until just slightly puffy.
• During the last 30 minutes of rising time, preheat the oven to 350°F.
• Bake 35-40 minutes, until the internal temp at the center registers 190°F on an instant read thermometer. The top will be deeply browned and feel hard to the touch. If the top seems to be browning too quickly, after 15 minutes, tent the cinnamon roll with aluminum foil.
• Remove from oven. Let cool for 10-15 minutes, then spread generously with frosting.
• Cream softened butter and cream cheese in a large mixing bowl using a hand mixer on low-medium speed. Be patient, with such small quantities this can take a few minutes. You want the two to be fully combined, so you aren't seeing individual streaks of yellow butter and white cream cheese.
• Add the powdered sugar in two batches, mixing on low-medium speed after each addition for at least 2 minutes. The mixture will be quite crumbly looking.
• Add the vanilla bean paste and mix on medium speed until a very thick paste forms. Be patient here - it will happen, but it can take a few minutes.
• Add the heavy cream and mix well until you have a smooth, thick consistency. Start with 1 teaspoon. Scrape down the bowl and mix again. If needed, you can add additional heavy cream ½ teaspoon at a time, beating well and scraping down the bowl after each addition.
• Spread frosting on the cinnamon bun while it's still warm. The heat will help loosen up the frosting so it spreads evenly.
• Serve warm!