Pretzel Cinnamon Rolls
When I received Top With Cinnamon's cookbook in the mail, I sat down and flipped through every page admiring the amazing photos and delicious sounding recipes. And of course I flagged many pages. Pretzel Cinnamon Rolls are one of those lucky pages that sit there flagged. There is something that I love SO much about a salty and sweet dessert.
All of the photos in this post were taken by the amazing Angela Ciccu.
These are not your classic cinnamon rolls with the soft gooey dough and lots of icing... these ones are pretty perfect on their own. Although I did think that a brown butter icing would be nice... so maybe I will give that a try next time.
Pretzel Cinnamon Rolls
Yields 12 rolls
For the basic bread dough...
3.5 Cups all purpose flour, plus more for kneading
1/2 oz. sachet dried yeast
4 Tbsp. sugar
1.5 tsp. salt
For the rolls...
1/2 Cup dark brown sugar
3 Tbsp. ground cinnamon
1/3 Cup unsalted butter, softened
1 Tbsp. baking soda
Sea salt for sprinkling
Make the dough...
1. In a large bowl, stir together the flour, yeast, sugar, and salt. Make a well in the middle of the ingredients and crack in the egg and pour in 1 Cup of lukewarm water. Stir with your hands, then top out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.
2. Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until it is doubled in size.
After one hour, make the rolls...
3. Grease a large ovenproof dish with oil. On a lightly floured surface, roll the proved dough into a rectangle, about 20 X 12.5 in.
4. Stir the sugar and cinnamon together in a bowl. Spread the softened butter over the surface of the dough and top with the cinnamon sugar. Starting with a short edge, roll the dough into a log, then cut the log into 12 even pieces and arrange them into your greased baking dish. Cover loosely with oiled plastic wrap and leave to rise in a warm place for 30 minutes. Preheat oven to 350°F.
5. In a small bowl, stir together the baking soda and 3 Tbsp of hot water. Remove the plastic wrap from the rolls and use a pastry brush to cover the rolls with the baking soda mixture, then immediately sprinkle with sea salt. Bake for 35-45 minutes until dark brown and well risen.