Cinnamon Sugar Bread Roses and Bouquet

Ingredients

• 250 g Bread flour (Use up to 295 g (about 2 1/2 cups), adding the remaining flour gradually until a soft, slightly tacky dough forms; divided in half)
• 1.5 tsp Instant yeast
• 1.5 tsp Sugar (For the bread dough)
• 0.75 tsp Salt (For the bread dough)
• 2 tbsp Butter (For the bread dough)
• 0.75 cup Warm water (105–115°F (40–46°C))
• Olive oil (For oiling the bowl and greasing the muffin tin or tart rings; the written instructions mention olive oil, although the introduction says it was replaced with butter)
• 56 g Butter (Melted; for the cinnamon sugar butter)
• 50 g 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)

Steps

1. 1

   In a large mixing bowl, combine half of the bread flour with the instant yeast, the dough sugar, and the dough salt.

2. 2

   Add the warm water, making sure it is about 105–115°F (40–46°C), and the dough butter. Stir until the mixture is combined.

3. 3

   Gradually add the remaining flour, mixing continuously, until a soft dough forms. Add only as much of the reserved flour as needed; the dough should be slightly tacky but not wet.

4. 4

   Turn the dough onto a lightly floured work surface and knead for 5–7 minutes, until smooth and elastic with a slightly tacky feel.

5. 5

   Lightly oil a clean bowl. Place the dough in the bowl, turning it once so the surface is coated. Cover the bowl and let the dough rise for 30–60 minutes, until doubled in size.

6. 6

   While the dough rises, combine the melted cinnamon-butter, cinnamon, and sugar in a small bowl. Stir until evenly blended and spreadable.

7. 7

   Grease a muffin tin, or grease metal tart rings arranged on a baking sheet, so the shaped roses will release easily.

8. 8

   When the dough has doubled, gently knock out the air. Keep only about one-third to one-half of the dough out of the refrigerator at a time while shaping the roses so the remaining dough does not overproof.

9. 9

   Divide the dough into portions of approximately 22 g each and roll each portion into a smooth ball.

10. 10

    Roll each dough ball into a circle approximately 3 inches wide. Keep the circles covered as needed to prevent them from drying out.

11. 11

    Arrange four dough circles in a straight row, overlapping each circle slightly with the next.

12. 12

    Brush the exposed, overlapping dough with the cinnamon sugar butter, coating the layered circles evenly without using so much filling that it squeezes out excessively.

13. 13

    Fold the row of circles in half lengthwise, then gently roll it from one end to the other to create a rose shape.

14. 14

    Pinch the bottom of each rolled rose firmly to secure the shape. Place each rose, pinched side down, in the prepared muffin tin or tart ring.

15. 15

    Cover the shaped roses loosely and let them rise for another 5–10 minutes. Meanwhile, preheat the oven to 375°F (190°C).

16. 16

    Bake the roses for 15–18 minutes, until the bread is puffed and golden brown on the exposed edges.

17. 17

    Let the baked roses cool in the pan or rings for 5–10 minutes before icing.

18. 18

    In a small bowl, whisk the powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. If necessary, adjust the consistency with a very small amount of milk or powdered sugar.

19. 19

    Drizzle the icing over the warm cinnamon bread roses, emphasizing the petal shapes. Serve and enjoy.

Notes

The source introduction says olive oil was replaced with butter, but the written dough instructions still say to stir in olive oil; the recipe retains butter in the dough and lists olive oil only for oiling the bowl and greasing the baking vessel. Keep unshaped dough chilled while working in batches to avoid overproofing.

Nutrition per serving

• dessert
• sweet bread
• cinnamon rolls
• baked
• vegetarian
• spring
• brunch
• pastry