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Winter spiced morning rolls recipe

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Adjust Servings:
2 cups [480 ml] Milk
½ cup [120 ml] Canola Oil
1 cup [200 g] Granulated Sugar
1 package (2¼ tsp) active dry Yeast
5 cups [700 g] all-purpose Flour
¾ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
4 Tbsp [55 g] Unsalted Butter , melted
½ cup [100 g] Brown Sugar (light or dark)
3 tsp ground Cinnamon
½ tsp ground Nutmeg
½ tsp ground Allspice
¼ tsp ground Cloves
For the Pomegranate & Orange Buttermilk Glaze
4 oz [120 g] Cream Cheese , at room temperature
One 1-lb [455-g] box confectioners’ Sugar
¼ cup [60 ml] Buttermilk
¼ cup [60 ml] Pomegranate Juice
1 grated Orange Zest , plus ¼ cup [60 ml] fresh orange juice
2 tsp Vanilla Extract
¼ tsp Salt

Winter spiced morning rolls recipe

  • Serves 20
  • Medium


  • For the Pomegranate & Orange Buttermilk Glaze





Warm the milk, canola oil, and ½ cup [100 g] of the granulated sugar in a large pot over medium heat. Remove from the heat just before the mixture boils and set it aside until it is cool enough to touch; it should be lukewarm, not hot. Sprinkle the yeast on top and let it proof for 1 minute.


Add 4 cups [560 g] of the flour to the yeast and milk mixture, and stir just until combined. Cover with a kitchen towel, and let the dough rise in a warmish place until it has nearly doubled in size (I usually put it in my slightly warm, turned-off oven), about 1 hour. Remove the towel and add the remaining 1 cup [140 g] of flour, the baking soda, baking powder, and salt, stirring until well combined. Knead the dough a bit with your hands to bring it together (I usually do this in the pot).


Preheat the oven to 375°F [190°C]. Spray three 8- or 9-in [20- or 22.5-cm] round baking pans with nonstick cooking spray.


Separate the dough into two equal pieces and put one on a well-floured work surface. With a rolling pin, roll out the dough into a 10 by 22 in [25 by 55 cm] rectangle. Brush 2 Tbsp of the melted butter over the dough and spread it out evenly, leaving a narrow butter-free border around the edges. In a medium bowl, stir together the remaining ½ cup [100 g] of granulated sugar, the brown sugar, cinnamon, nutmeg, allspice, and cloves. Sprinkle half of the mixture over the butter.


Starting at one of the long sides, roll up the dough, working to keep it as tight as you can. Pinch the seam together when you’re finished, and turn the roll over so the seam is facing down.


Cut the dough crosswise into 1-in [2.5-cm] slices to create the rolls. You should get 10 or 11 total. Set aside. Repeat with the remaining piece of dough, melted butter, and spice mixture, and cut the rolled-up dough into slices.


Place the rolls in the pans, keeping the seams together so they don’t unfold as they bake. You should be able to fit about eight rolls per pan, and you may not fill all three pans. Cover the pans with kitchen towels and allow the rolls to rise for 20 minutes. Remove the towels and bake the rolls until they are light golden brown, 16 to 18 minutes.


Meanwhile, make the Icing

In the bowl of a stand mixer fitted with the paddle attachment on medium speed (or in a large bowl, using a handheld mixer), beat the cream cheese until creamy and smooth. Add the confectioners’ sugar, buttermilk, pomegranate juice, orange zest and juice, vanilla, and salt. Beat, very slowly at first to avoid splatters, until the mixture is completely smooth.


When the rolls are out of the oven, drizzle them with the icing while they’re still hot, so the icing seeps down into every nook and cranny. Serve warm. These can be stored, covered, at room temperature for up to 2 days.


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