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.

PERSIMMON NUT ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 5 minutes on medium speed or until lemon-colored. Gradually add the sugar, persimmon pulp and lemon juice; beat for 3 minutes. Combine the flour, cinnamon, baking powder, ginger, salt and nutmeg; add to egg mixture and beat well. , Spread batter evenly in prepared pan; sprinkle with pecans. Bake at 375° for 15 minutes or until lightly browned., Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat cream cheese and butter until smooth. Beat in the confectioners' sugar and vanilla until desired spreading consistency is reached. , Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate until serving. Dust with additional confectioners' sugar. Refrigerate or freeze leftovers.