Blog-checking lines: This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!
Spiral Cinnamon Rolls:
I love cinnamon rolls, so I needed no encouragement at all to jump into this month’s Daring Bakers’ challenge. Since I’m fairly comfortable with making traditional cinnamon rolls, I decided to try a fun looking upward spiral cinnamon roll technique from King Arthur Flour. The cinnamon rolls are made as usual up to the rolling part. While rolling the dough up, the dough is stretched and pulled so the roll is very tight. After cutting the rolls, they are pushed up slightly from under the center of the spiral and placed in a muffin tin. Because of the slight push and the right roll, they rise right up (and sometimes rise up and fall over) in a spiral.
For my filling, I decided to try for a little bit of a Chai inspired flavor by adding some cardamom, ginger, cloves and black pepper to the cinnamon and butter mixture. I also added a little maple syrup to make the filling more spreadable and used coconut sugar in place of the brown sugar. Instead of frosting, I opted for a light dusting of powdered sugar which contrasts nicely with the dark coconut sugar and cinnamon filling.
I love how fun these upward spiral cinnamon rolls look and I like that they are individual rolls instead of being stuck together. I think I would cut back a bit on the sugar next time as they are very sweet, but otherwise I’m pretty happy with how these came out.
- For the Dough:
- 2 tsp. active dry yeast
- pinch sugar
- 1¼ cup (10oz/283g) lukewarm water, divided
- 3½ cups (14.75oz/418g) Unbleached All-Purpose Flour
- 3 Tbsp. (.75oz/21g) nonfat dry milk
- 2 Tbsp. sugar
- 3 Tbsp. (1.5oz/43g) butter
- 2 tsp. baking powder
- 1¼ teaspoons salt
- 2 tsp. Buttery Sweet Dough Flavor or vanilla extract
- For the Filling
- 1 cup (6.7oz/192g) coconut sugar (or light brown sugar)
- 3 tsp. ground cinnamon
- 1½ tsp. ground cardamom
- ¾ tsp. ground ginger
- ¼ tsp. ground cloves
- ½ tsp. ground black pepper
- pinch of salt
- 6 Tbsp. (3oz/86g) room temperature unsalted butter
- 2 Tbsp. maple syrup
- For the topping
- powdered sugar for dusting
- Proof the yeast in 2 Tbsp. of the water with a pinch of sugar for about 10 minutes, until it's frothy.
- Combine all of the dough ingredients together and knead until the dough is smooth and elastic.
- Cover and let the dough raise for about an hour.
- Roll out the dough in an 18"x18" square.
- Combine the filling ingredients and spread the filling gently over the dough.
- Roll the dough up from one side very tightly, pulling and stretching to get it as tight as possible.
- Cut the dough into 12 pieces.
- Lightly grease a muffin pan. Place each roll into a well of the muffin pan, pressing up slightly from underneath the spiral.
- Let the rolls rise for 1 hour until puffy.
- Preheat the oven to 350F./176C.
- Bake for 20-25 minutes until lightly browned.
- Cool in the pan on a rack for about about 10 minutes. Remove the rolls from the rack. Dust with powdered sugar and serve immediately.