Masala Cinnamon Rolls
These masala cinnamon rolls give the classic American dessert a South-Asian twist with a super flavorful spiced filling inside the softest rolls topped with a delicious cream cheese filling.
Equipment
- Stand mixer with whisk and dough attachment optional
- Rolling Pin
- Baking paper
- Floss
- 9x11" baking pan
- Silicone spatula
- Hand whisk
Ingredients
Dough
- 92 grams granulated white sugar
- 80 grams unsalted butter softened
- 7 gs salt
- 1 large egg
- 454 grams all-purpose flour
- 6 grams instant yeast
- 255 grams full-fat milk lukewarm
Masala Cinnamon Filling
- 1 large cinnamon stick
- 6-8 cardamom pods deseeded
- 5-6 cloves
- 100 grams packed jaggery/brown sugar
- 50 grams ghee room temperature
- 1 tsp grated ginger
- 1/4 th tsp sea salt
Creamcheese Glaze
- 120 grams cream cheese
- 55 grams unsalted butter softened
- 120 grams powdered sugar
- 2 tsp vanilla essence
Instructions
Dough
- Cream the butter and sugar together using an electric mixer or a stand mixer with the whisk attachment. Ensure the mixture is smooth and fluffy.
- Add the egg and mix until the mixture is fully combined, about one minute.
- Gradually incorporate the flour, warm milk, and instant yeast. Use a wooden spoon or spatula to gently mix until the dough starts to form.
- Begin kneading the dough by hand or use the dough hook on your stand mixer. The dough will initially be sticky but will transform into a soft, elastic dough as you knead. Keep an extra 15-20 grams of flour nearby to adjust if necessary after 5-10 minutes.
- Knead until the dough is smooth, soft, and no longer sticky. Hand-kneading takes about 20 minutes, while a machine can complete it in 10 minutes. Use the windowpane test to confirm readiness.
- Lightly oil a metal or glass bowl and place the dough inside, turning it to coat all sides with oil. Cover with cling wrap and let it rise for 1.5 to 2 hours until doubled in size.
- For a warm proofing environment, heat an empty microwave for one minute, then place the covered dough inside.
Masala Cinnamon Filling
- Grind whole spices like cinnamon, cardamom, and cloves into a fine powder using a mortar and pestle or blender. Combine with room-temperature ghee, grated ginger, and sea salt to form a thick, spreadable paste.
Assembly
- Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll out the dough into a rectangle, keeping it slightly thick. Spread a layer of the filling over the dough.
- Roll the dough horizontally, starting from the side closest to you. Tuck and roll tightly as you go, ensuring a neat roll. If necessary, re-roll to adjust tightness. Place the seam side down once finished.
- Avoid cutting with a knife, which can squish the rolls. Instead, use floss. Mark even portions, slide the floss under the dough, and cross the ends over the roll to cut cleanly.
- Arrange the rolls in a baking tray, cover loosely with cling wrap, and allow them to rise for another 1.5 to 2 hours until doubled in size. Alternatively, refrigerate them for up to two days and follow make-ahead baking instructions.
- Preheat your oven to 170°C. Bake the rolls for 20-25 minutes until fully cooked but not browned to retain their softness.
- Make the cream cheese frosting: In a mixing bowl, whip the unsalted butter until soft, then add the room-temperature cream cheese, icing sugar, and vanilla and whip until fully combined.
- Once the cinnamon rolls come out of the oven, let them cool for 5 minutes to ensure they are warm but not too hot. Spread the cream cheese frosting generously over the warm rolls.
Notes
Make-Ahead Instructions
These cinnamon rolls can be prepared ahead and baked fresh before serving.
- To make ahead, follow up till step 9 of the dough recipe, then place the cut cinnamon rolls (without rising them) into the fridge.
- Remove the buns from the fridge 3-4 hours before baking to help them proof and rise. Bake as mentioned in the recipe once they have doubled in size.
- The unbaked rolls can be stored in the fridge for up to two days.
- Warm Milk Temperature: Ensure the milk is warm (around 37-40°C) but not hot, as high temperatures can kill the yeast.
- Instant Yeast: No need to activate instant yeast beforehand. Mix it directly with the dry ingredients for a quicker process.
- Sticky Dough Solution: If your dough feels too sticky during kneading, add extra flour a little at a time (no more than 15-20 grams) to prevent over-drying.
- Windowpane Test: Stretch a small piece of dough gently between your fingers. If it forms a thin, translucent “window” without tearing, the dough is kneaded enough.
- Proofing Box Hack: Create a warm, humid environment for proofing by microwaving an empty microwave for one minute, then placing your covered dough inside.
- Rolling Tip: Roll the dough tightly to ensure even spirals. If the roll isn’t tight enough, unroll and try again.
- Floss for Cutting: Dental floss works wonders for cutting clean, uniform rolls without squishing the dough. Avoid flavored floss, as it might transfer unwanted taste.
- Make-Ahead Option: Refrigerate the shaped rolls after the second rise for up to 48 hours. Bring them to room temperature before baking.
- Baking Temperature: Avoid over-baking, as browning can make the rolls dry. Stick to the given time and temperature for soft, fluffy results.
- Cream Cheese Glaze: Always spread the glaze on warm rolls for even melting and absorption, enhancing the flavor and texture.