Pretzel Cinnamon Rolls
From Everyday Delicious [1] by Izy Hossack
Notes
Surprisingly, it took me a while to find out about cinnamon rolls. I don't think I knew about them until I was fourteen. Seriously, that is a shocking amount of time for someone who adores cinnamon as much as I do. Around the same time I also had one of those cinnamon-sugar-coated soft pretzels, after a pretzel stall opened in the mall near my school. It turns out that if you combine these two spiced, pillowy treats you make the ultimate cinnamon roll: a sticky swirl of cinnamon-layered dough with a dark, pretzely crust and sprinkle of chunky salt.
Ingredients
- Basic Bread Dough:
450 grams (1 pound / 3 1/2 cups) plain (all-purpose) flour, plus more for kneading (or use half plain and half wholemeal/whole-wheat flour)
7 grams (1/2 ounce) sachet dried yeast
1 tablespoon honey or sugar (use 4 tablespoons for a sweet recipe)
1 1/2 teaspoons salt
1 egg
[Makes enough for 1 large loaf or 12 rolls]
Pretzel Cinnamon Rolls:
1 quantity of Basic Bread Dough (made using 4 tablespoons sugar)
100 grams (3 1/2 ounces / 1/2 cup) dark brown sugar
3 tablespoons ground cinnamon
75 grams (2 1/2 ounces / 1/3 cup) unsalted butter, softened
1 tablespoon bicarbonate of soda (baking soda)
Kosher salt, for sprinkling
Directions
- Basic Bread Dough: In a large bowl, stir together the flour, yeast, honey or sugar, and salt. Make a well in the center of the ingredients, crack in the egg, and pour in 250 milliliters (8 1/2 ounces/1 cup) lukewarm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.
- Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.
- Pretzel Cinnamon Rolls: Grease a large, deep ovenproof dish with sunflower oil. On a lightly floured surface, roll the proved dough into a rectangle, 50 x 32 centimeters (20 x 12 1/2 inches).
- Stir the sugar and cinnamon together in a bowl. Spread the butter over the surface of the dough and top with the cinnamon-sugar. Starting with a short edge, roll the dough into a 32-centimeter (121/2-inch) log, then cut the log into 12 even pieces and arrange each piece in the greased dish. Cover loosely with oiled plastic wrap and leave to rise in a warm place for 30 minutes. Preheat the oven to 180°C (350°F / Gas 4).
- In a small bowl, stir together the bicarbonate of soda and 3 tablespoons of hot water. Remove the plastic wrap from the rolls and use a pastry brush to cover the rolls with the bicarbonate of soda mixture, then immediately sprinkle with salt. Bake for 35-45 minutes until dark brown and well risen.
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- Makes 12 cinnamon rolls