Cinnamon Sugar Bread Roses and Bouquet

Steps

Dough

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 (41–46 °C) (40–46°C (104–115 °F)). 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.

   Start 7-minute timer
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.

   Start 1-hour timer
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.

Shaping

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.

    Start 10-minute timer
11. 11

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

    Start 18-minute timer

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.