Pretzel cinnamon rolls

Pretzel cinnamon rolls

By
From
Top With Cinnamon
Makes
12
Photographer
Izy Hossack

Surprisingly, it took me a while to find out about cinnamon rolls. I don’t think I knew about them until I was fourteen. Seriously, that is a shocking amount of time for someone who adores cinnamon as much as I do. Around the same time I also had one of those cinnamon-sugar-coated soft pretzels, after a pretzel stall opened in the mall near my school. It turns out that if you combine these two spiced, pillowy treats you make the ultimate cinnamon roll: a sticky swirl of cinnamon-layered dough with a dark, pretzely crust and sprinkle of chunky salt.

Ingredients

Quantity Ingredient
1 quantity Basic bread dough, made using 4 tablespoons sugar
100g dark brown sugar
3 tablespoons ground cinnamon
75g unsalted butter, softened
1 tablespoon bicarbonate of soda
kosher salt, for sprinkling

Method

  1. Grease a large, deep ovenproof dish with sunflower oil. On a lightly floured surface, roll the proved dough into a rectangle, 50 x 32 cm.
  2. Stir the sugar and cinnamon together in a bowl. Spread the butter over the surface of the dough and top with the cinnamon-sugar. Starting with a short edge, roll the dough into a 32 cm log, then cut the log into 12 even pieces and arrange each piece in the greased dish. Cover loosely with oiled plastic wrap and leave to rise in a warm place for 30 minutes. Preheat the oven to 180°C.
  3. In a small bowl, stir together the bicarbonate of soda and 3 tablespoons of hot water. Remove the plastic wrap from the rolls and use a pastry brush to cover the rolls with the bicarbonate of soda mixture, then immediately sprinkle with salt. Bake for 35–45 minutes until dark brown and well risen.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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