Cinnamon Sugar Bread Roses and Bouquet

Ingredients

• 272.5 g bread flour (Source gives a range of 250–295 g (about 2–2½ cups); divide in half for mixing and gradual addition.)
• 1.5 tsp instant yeast
• 1.5 tsp granulated sugar (For the bread dough.)
• 0.75 tsp salt (For the bread dough.)
• 2 tbsp butter (For the bread dough; the instructions refer to olive oil, but the ingredient list specifies butter.)
• 0.75 cup warm water (105–115°F (40–46°C).)
• 56 g butter (Melted; for the cinnamon sugar butter.)
• 50 g granulated sugar (For the cinnamon sugar butter.)
• 8 g ground cinnamon (For the cinnamon sugar butter.)
• 90 g powdered sugar (For the icing.)
• 1.5 tbsp milk (For the icing.)
• 0.5 tsp vanilla extract (For the icing.)
• salt (A pinch, for the icing.)
• oil or butter (For greasing the bowl and muffin tin or tart rings; amount as needed.)

Steps

1. 1

   In a large mixing bowl, combine half of the bread flour, the instant yeast, the 1½ teaspoons sugar, and the ¾ teaspoon salt.

2. 2

   Add the warm water, checking that it is about 105–115°F (40–46°C). Add the 2 tablespoons butter as specified in the ingredient list; the source's prose instructions instead mention olive oil.

3. 3

   Stir until the liquid is incorporated. Gradually add the remaining flour, mixing until a soft dough forms.

4. 4

   Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and slightly tacky but no longer sticky.

5. 5

   Lightly oil a bowl. Place the dough in the bowl, cover it, and let it rise for 30–60 minutes, or until doubled in size. Keep only about one-third to one-half of the dough out of the refrigerator at a time while shaping so the remaining dough does not overproof.

6. 6

   While the dough rises, make the filling by combining the melted butter, 50 g sugar, and cinnamon in a small bowl. Stir until evenly mixed.

7. 7

   Once the dough has doubled, gently knock out the air. Work with only one-third to one-half of the dough at a time, keeping the rest chilled, and divide the portion into pieces of approximately 22 g each. Roll each piece into a ball.

8. 8

   Roll each dough ball with a rolling pin into a circle about 3 inches wide. Arrange 4 circles in a row, overlapping them slightly.

9. 9

   Brush the exposed, layered dough with the cinnamon sugar butter. Fold the row in half lengthwise, then gently roll it from one end to the other to form a rose. Pinch the bottom to secure the shape.

10. 10

    Place each shaped rose in a greased muffin tin, or arrange them in metal tart rings set on a baking sheet. Cover loosely and let rise for another 5–10 minutes.

11. 11

    Meanwhile, preheat the oven to 375°F (190°C). Bake the roses for 15–18 minutes, until golden brown. Let them cool for 5–10 minutes before icing.

12. 12

    In a small bowl, whisk the powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle the icing over the cooled bread roses and serve.

Notes

The source specifically advises keeping only one-third to one-half of the dough out of the refrigerator at a time during shaping because the roses take a while to form and the dough may otherwise overproof. Serve with hot or cold Pu’er tea if desired. The bread ingredient list specifies butter, while the prose instruction says olive oil; butter was retained as the listed ingredient.

Nutrition per serving

• dessert
• sweet bread
• cinnamon rolls
• baked
• vegetarian
• spring
• breakfast
• party food