Description
Persian Love Cinnamon Rolls are a fragrant and richly spiced twist on classic cinnamon rolls, featuring a unique dough enriched with a lightly cooked roux, delicate notes of lemon zest and rose water, and a luscious filling of browned butter, cardamom, cinnamon, and pistachios. These rolls are soft, aromatic, and beautifully finished with a rose-flavored glaze and vibrant toppings, perfect for a luxurious breakfast or special occasion treat.
Ingredients
Dough & Roux
- 40g or ⅓ cup bread flour
- 240g or 1 cup water
- 7g or 1 packet instant yeast
- 60g or ¼ cup water (warm)
- 3 tablespoons milk powder
- 60g or ¼ cup oil (canola or any flavorless oil)
- Zest of 2-3 lemons
- 500g or 4 cups bread flour
- 2 large eggs
- ½ tsp fine sea salt
- 1 tsp vanilla extract
Filling
- 113g or ½ cup butter (to brown)
- 210g or 1 cup brown sugar
- 1 ½ teaspoons ground cardamom
- 1 tsp ground cinnamon
- 100g or 1 cup shelled pistachios (ground)
Glaze & Garnish
- 160g or 1 ¼ cup powdered sugar
- 1 tsp rose water
- 1 tablespoon freshly squeezed lemon juice
- Ground pistachios and dried rose petals for garnish
- Fresh lemon zest for garnish
Instructions
- Prepare the roux: In a small pot, whisk together 40g bread flour and 240g water over medium heat. Cook until the mixture thickens to a gloopy consistency, then set aside to cool slightly.
- Activate the yeast: Combine the instant yeast with 60g warm water and a pinch of sugar. Let it sit for a few minutes until it foams.
- Make the dough: Spoon the cooled roux over the yeast mixture. Add the eggs, 3 tablespoons milk powder, 60g oil, lemon zest, 500g bread flour, ½ tsp sea salt, 1 tsp vanilla extract, and a portion of sugar. Knead everything together on medium speed for about 5 minutes until a sticky, shapeless ball forms. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise at room temperature for 2 hours or until doubled in size.
- Prepare the filling: Brown 113g butter in a saucepan over medium heat until it produces brown bits and a nutty aroma. Transfer to a heatproof bowl and stir in 210g brown sugar, 1 ½ tsp ground cardamom, and 1 tsp ground cinnamon.
- Roll out the dough: Grease a 13x9-inch cake pan. Punch down the risen dough and roll it out on a floured surface to approximately 20x13 inches. Evenly spread the browned butter sugar filling over the dough, then sprinkle the ground pistachios on top.
- Shape the rolls: Roll the dough tightly into a log. Using unwaxed dental floss, slice it into 1-inch thick rounds. Arrange the rounds in the prepared pan, spacing about 1.5 inches apart.
- Second rise: Cover the pan with a tea towel and let the rolls rise for about 1 hour, until the dough slowly springs back when pressed, indicating they are ready. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for about 40 minutes until they are deep golden brown all over.
- Make the glaze: Whisk together 160g powdered sugar, 1 tsp rose water, and 1 tablespoon freshly squeezed lemon juice until smooth.
- Finish and serve: Pour the glaze over the warm rolls. Garnish with additional ground pistachios, dried rose petals, and fresh lemon zest. Serve warm and enjoy the aromatic flavors.
Notes
- Use bread flour for better gluten development and a chewier texture.
- Brown the butter carefully to avoid burning; it adds a rich nutty flavor.
- Unwaxed dental floss is ideal for slicing rolls cleanly without squashing them.
- Letting the rolls rise fully before baking ensures soft, fluffy results.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Persian
