The last year has been a very transitional time for me: saying goodbye to Paris, seeing my sister get married, and moving back to Korea. I felt a bit up in the air, heading somewhere but nowhere in particular at the same time. It took be awhile to find my grounding and to be honest I’m still adjusting to this new phase in my life. I was looking for a good moment to revive JDP, a pause in my life when I could get all my thoughts together and let everyone know what was going on. But things are always changing, and life continually transitioning, if I didn’t jump in at some point I was afraid another ghost of a year would pass by.
I’ll slowly get around to all the new changes that have taken place since I last posted (one being that I started a new job!), but before getting there I wanted to kick start my new blogging momentum by changing the look of this site! There are still a few kinks to be smoothed out, and it will continue to undergo some changes, but I hope this is a good (re)start!
It seems appropriate that my first post on my new layout be a breakfast-y item. These probably aren’t the healthiest way to start the day, but a little indulging never hurt anyone.
Cinnamon Roses
- Total Time: 3.5 hours
- Yield: 32 pieces
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Your favorite cinnamon roll recipe transformed into a beautiful rose shaped roll.
Ingredients
Filling
2/3 cup (150g) light brown sugar
2 tablespoons (12g) cinnamon
1/4 cup (56g) butter, at room temperature
Syrup
1 cup (200g) sugar
3/4 cup + 2 tablespoons (205g) water
1 teaspoon (4g) vanilla extract
Dough
1 cup (240g) milk*
3 tablespoons (42g) butter, melted
3 1/2 cups (438g) or more if needed, all purpose flour
1/2 cup (100g) sugar
1 large egg
2 1/4 teaspoon (7g) rapid-rise yeast
1 teaspoon (6g) salt
Vegetable oil
Instructions
Filling
1. Mix the sugar and cinnamon together. Set aside until needed.
Syrup
1. Bring the sugar, water, and vanilla to a boil and remove from heat and set aside.
Dough
1. Heat milk in a microwaveable bowl for 30-45 seconds, or until warm.
2. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add the melted butter, a third of the flour (about 150 g), sugar, egg, yeast, and salt. Beat on low for 3 minutes, scraping down the sides from time to time.
3. Add the rest of the flour. Beat on low until combined. If flour is very sticky, add flour by the tablespoon until dough pulls away from the sides of the bowl.
4. Switch the paddle to a dough hook. Knead for 5 minutes, or knead by hand for 8 minutes. Form into a ball and place in a lightly greased bowl.
5. Cover the bowl with plastic wrap and then with a kitchen towel. Let the dough rise in a warm place for 2 hours, until doubled in volume.
6. Prepare a muffin tin by greasing them with butter or oil.
7. Split dough into two. Roll out one half of the split dough on a lightly floured surface. Roll into a rectangle about 3mm in thickness.
8. Spread half of the filling butter over the dough, leaving a 1 cm border. Sprinkle with half of the cinnamon-sugar mixture. Starting with one of the long edges, gently roll into a log.
9. With a knife, split the log down the middle (opening up the “belly”) creating two long “exposed” strips. Divide each strip into four, and then split each fourth down the middle again to create thinner “exposed” strips.
10. Twist each strip and curl into a rose. (Refer to pictures above). Place into lightly greased muffin tins. Repeat with the rest of the dough.
11. Cover and let rise again for 45 minutes.
12. Preheat oven to 375 degrees F or 190 degrees C. Bake for 15 minutes or until golden.
13. Once the roses are out of the oven, place on a rack. Cool slightly. While still warm, dunk each rose in the syrup. Let each piece absorb the syrup for a good minute or two. Place on a rack and cool before eating.
Notes
The recipe called for whole milk but I used skim.
This recipe is adapted from Epicurious.
Michelle says
YUM these look good! And love the packaging. 🙂
Jessica says
Michelle- Thanks!!
Fran @ G'day Souffle' says
Jessica, I was waiting on pins and needles to see what your next blog was! These look so good. I see you’ve been posting things on Instagram/Twitter but haven’t been able to see these since I’m not registered for Instagram yet. Maybe one day I’ll figure out all this social media stuff!
Jessica says
Fran- That makes me so happy! Thanks so much! You can see my instagram feed here: http://web.stagram.com/n/jessicasdinnerparty/
Camille says
Wow, those are just beautiful! Can’t wait to hear what you’ve been up to!
Fran @ G'day Souffle' says
Jessica, I have a quick question. I was thinking of changing my blog theme to another WordPress ‘foodie’ package theme. I was thinking of hiring a web design techie to load it for me and work out any bugs. Question: did you find it easy to download your new theme- maybe I could do it by myself? Thanks
Jessica says
Fran- It’s not easy but it’s also not hard. I don’t think I’m expert enough to explain how to go about doing it. Sorry! If you can get a web person to help you out, that’s probably the best!
babycakes says
These look so amazing I really want to make these 🙁 .. I am sad to report that after (now officially) 3 years of living w/ a nonexistent kitchen and not cooking or baking since NY, I officially suck at everything so I shouldn’t (mostly unable to) even try. I wish I was in Seoul right now so that I could enjoy these with you!! <3
Jessica says
Babycakes- Wish you were here too 🙁 I’ll make them for you any time!
Christine says
These are just too pretty to eat! I can see these being sold at a fancy bakery. Great job!
Dzi says
it looks delicious!
Evelyn says
They look incredibly beautiful and attractive! I have never had much luck with yeast though so I don’t think I will be venturing to replicate this. Very impressed.
Richa says
These look gorgeous! Can’t wait to try them out 🙂
Veda says
The directions on how to cut these are not very clear. You lost me after gently rolling
it into a log. I don’t see anything that resembles a long half moon. When you say to cut the log into two do you mean crossways on long ways? Then split into four (again, long ways or
cross ways?) Then split each of these in half. I’m sorry, but I am really confused. I want to make these for my grandson’s wedding reception, so could you please help me to understand how to cut them. I think they are so beautiful and his favorite sweet is cinnamon rolls.
Thank you for any help you can offer me.
Veda
Jessica says
Veda- Thanks for pointing out the confusion. I’ve made some edits that I hope make the instructions a bit more clear. Following along with the images may also help. Let me know how it goes!
Veda says
Jessica, thank you for your response to my questions. I thought that that was what you were talking about but the half moon description threw me. I always follow the images when they are available and I am making something for the first time, however I am just now in the process of collecting new recipes/ideas for mini cinnamon rolls for my grandson’s wedding reception. I still have plenty of time because it isn’t until December. His favorite thing EVER is cinnamon rolls and I always make them for his birthday (which is Nov.) He also loves apple recipes and I have found an apple cinnamon roll recipe I am going to try out as well. They want several different types of cinnamon rolls and I really love the the appearance of your rolls and I am sure they are very tasty. I’ll let you know how they turn out. Thank you again for your timely response.
Veda says
Hi Jessica,
Another question about these cinnamon roses. When dunking them in the syrup do you dunk the entire roll or just the top. I think it is probably the entire roll as you say to leave it in
for a minute. Am I correct on that?
Jessica says
Veda- I dunked the whole roll!