Upward Spiral Cinnamon Rolls
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
Upward spiral cinnamon rolls baked in a muffin tin.
  • 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
  1. Proof the yeast in 2 Tbsp. of the water with a pinch of sugar for about 10 minutes, until it's frothy.
  2. Combine all of the dough ingredients together and knead until the dough is smooth and elastic.
  3. Cover and let the dough raise for about an hour.
  4. Roll out the dough in an 18"x18" square.
  5. Combine the filling ingredients and spread the filling gently over the dough.
  6. Roll the dough up from one side very tightly, pulling and stretching to get it as tight as possible.
  7. Cut the dough into 12 pieces.
  8. Lightly grease a muffin pan. Place each roll into a well of the muffin pan, pressing up slightly from underneath the spiral.
  9. Let the rolls rise for 1 hour until puffy.
  10. Preheat the oven to 350F./176C.
  11. Bake for 20-25 minutes until lightly browned.
  12. 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.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2014/06/the-daring-bakers-june-2014-challenge-cinnamon-rolls/