And Now For Something Completely Different: Fusion | Garam Masala Cinnamon Rolls with Rosewater Icing (1.5 hrs!)

Add flavors from both sides of the world to this Cook’s Country recipe that is done in half the time!

FUSION:

Indian flag  AND  american-flag

THE RAMBLE: TIE FOR TEAM SPAIN AND TEAM KOREA!

LET’S TALK ABOUT the phrase that comes to mind when we do fusion:

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Maybe I have Monty Python on the brain because that’s what we were the Holy Grail knights for Halloween, but that sums it up. I know you’ve gotten stuck on YouTube watching all those Monty Python clips (thanks, Netflix, for being lame in your online selection), and I totally understand. However, when you are done, this is the best cinnamon roll recipe I’ve found. Oh yeah, we were talking about that…

Cook’s Country (also the America’s Test Kitchen team) wanted to make quicker cinnamon rolls that take less than 3-4 hrs to make, so they found a way to use the biscuit technique (baking power) and add that to a yeasted dough, so we get the quickness of a biscuit but the flavor of a tender, yeasted dough, and they nailed it. Tender, full-flavored roll with caramelized sugar on the bottoms. Dang. It’s great just with the traditional flavors (just replace gram masala with more cinnamon, milk for rosewater), but I love adding gram masala (Indian spice blend) to recipes that call for just cinnamon, like French toast or cinnamon-sugar toast for kids. Of course I tried it with this recipe, and it was such a great change that gives the rolls and extra “warming” flavor from all the different spices. When I think of Indian desserts, I think of rosewater, so I added just enough to the icing to make it refreshing without testing like perfume, so it’s a great addition. Orange blossom water, although more popular in SE Asia, is also a great addition that is delicious with these spices. The recipe calls for a slather of icing all over the top, but I have to say, I love Ikea’s style of just a drizzle of icing over the top, Ikea’s cinnamon rolls being the best you can buy, in my opinion. I don’t get Cinnabon. So freaking sweet and soggy…ugh. No, just get Ikea’s perfect cinnamon rolls! But I digress. A slather or a drizzle of icing is up to you.

And Now For Something Completely Different: Fusion | Garam Masala Cinnamon Rolls with Rosewater Icing (1.5 hrs!). Tie for Team Spain and Team Korea!

And Now For Something Completely DIfferent: Fusion | Garam Masala Cinnamon Rolls with Rosewater Icing (1.5 hrs!). Tie for Team Spain and Team Korea!

THE REVIEW:

Need an Indian dish for the entree? Here’s Treat Yo’ Self! Aziz and Fatima Ansari’s Chicken Korma and watch for Chicken Tikka Masala, Butter Chicken, and Gol Goppas coming soon!

WHO YOU NEED TO KNOW ABOUT making great Indian food: fellow WordPress blogger Rani and his blog India’s Unsurpassed Cuisine who also shares the research done on health benefits of Indian food, Anupy Singla , author of Indian for Everyone, my go-to Indian cookbook with all the classics, British food columnist Mallika Basu @MallikaBasu_ of Quick Indian Cooking , Madhur Jaffrey @madhursworld of England’s program Curry Nation, Farrukh Aziz and her blog Cubes N Juliennes, and for someone to blow your mind and everything you thought about Indian food, Chef Gaggan Anan @GAGGANBANGKOK of Gaggan.

WHO YOU NEED TO KNOW ABOUT doing really good baking: America’s Test Kitchen @TestKitchen, Cook’s Country, Zoe Nathan @ZoeNathanLoeb and her book and bakery HuckleberryKing Arthur Flour, Eugenie @EugenieKitchen from her blog Eugenie Kitchen, David Leite and his site Leite’s CulinariaSugarWinzy, Sandra and her blog La Receta de la Felicidad (Spanish and English option).

THE RECIPE:

And Now For Something Completely Different: Fusion | Garam Masala Cinnamon Rolls with Rosewater Icing (1.5 hrs!). Tie for Team Spain and Team Korea!

And Now For Something Completely Different: Fusion | Traditional Cinnamon Rolls Option

And Now For Something Completely Different: Fusion | Garam Masala Cinnamon Rolls with Rosewater Icing (1.5 hrs!)

And Now For Something Completely Different: Fusion | Garam Masala Cinnamon Rolls with Rosewater Icing (1.5 hrs!)

Garam Masala Cinnamon Rolls with Rosewater Icing

Adapted from Cook’s Country (TV show), a good amount of fuss, about 1.5 hours to make, makes 8 rolls.

Yeast:

1 TBS + 1 tsp rapid rise yeast

1/4 cup milk at 110 degrees F

1 tsp sugar

  1. Whisk together, let sit 5 minutes until foamy.

Filling:

3/4 cup light brown sugar

1/4 cup granulated sugar

1 tsp garam masala

2 tsp cinnamon

1/8 tsp kosher salt

2 TBS unsalted butter, melted

1 tsp vanilla extract

  1. Mix together sugars, spices, and salt in a small bowl. Add butter and vanilla, mix until it looks like damp sand, set aside.

Dough:

2 3/4 cup AP flour

2 1/2 tsp baking powder

3/4 tsp kosher salt

1 TBS + 2 tsp granulated sugar

6 TBS unsalted butter, melted, and divided

1 cup milk, room temp

Glaze:

3 oz softened cream cheese

2 TBS unsalted butter, melted

1 1/2 TBS milk

1/8 tsp kosher salt

1/2 tsp vanilla extract

1/2-3/4 tsp rosewater

1 cup confectioner’s sugar

1 drop red food coloring (optional)

Topping: (optional)

1/4 cup chopped pistachios

  1. Spray a dark, 9″ springform pan with cooking oil spray, line with a circle of parchment paper and spray again.
  2. In a large mixing bowl, mix all the Dough ingredients together using 2 TBS of the butter and the Yeast mixture until a shaggy dough forms. Dump dough onto a floured work surface and knead for 2 minutes and is ready to shape. With a rolling pin, roll the dough into a 9 x 12″ rectangle.
  3. Brush 2 TBS butter over the rectangle except one 1/2″ edge on one of the longer sides (to seal/pinch the dough together when rolled). Sprinkle the filling all over the buttered surface, then gently press it into the butter and dough. Use a bench scraper, if necessary, to loosen dough, then roll the longer sugared side toward the unbuttered edge evenly, without the dough tapering. Pinch the unbuttered edge into the dough to seal.
  4. Cut into 8 pieces, start by cutting the roll in half, then each piece in half, then each of those pieces in half. Add them to the pan by placing one in the center then the rest all around, with the seam inside, facing the middle roll to keep sealed. Brush the remaining 2 TBS of butter over the tops of the rolls, then cover with plastic wrap and let rise for 30 minutes. Preheat oven to 350 degrees F in the last 5 minutes.
  5. Remove the plastic, then place in the oven and bake for 23-25 minutes, when the tops are golden brown. Let cool at least 10 minutes.
  6. Loosen the rolls with a knife, or unclasp your springform pan, then invert the pan of rolls onto a plate, remove the parchment, then invert again onto a cooling rack with parchment/paper underneath for the dripping glaze, or just straight to your serving dish.
  7. For a slathered glaze, use full recipe, for a drizzled icing, use half the measurements. Mash the cream cheese in a medium bowl and then whisk until smooth. Add everything but the confectioner’s sugar and coloring and whisk until everything is smooth. Then add the confectioner’s sugar and coloring and whisk together to have a smooth, light pink glaze. Taste to make sure all the ingredients are balanced; sweet, slight tang, and refreshing. Then, using an offset spatula, slather the glaze over the rolls or put glaze in a zip top bag and cut of the corner for drizzled icing. Top with pistachios and serve.
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