Thunder Bay Persian Rolls
A soft cinnamon roll topped with thick pink raspberry or strawberry icing.
- Prep
- 120 min
- Cook
- 20 min
- Total
- 140 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Baking tray
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 13 g
- carbs
- 60 g
- protein
- 6 g
- calories
- 380
Instructions
- 1
Mix the yeast into the warm milk with a spoon of sugar and leave 10 minutes.
- 2
Add the egg, softened butter, remaining sugar and flour and knead to a soft dough; prove 1 hour.
- 3
Roll out, spread with butter and cinnamon sugar, roll up and cut 12 rolls.
- 4
Prove 45 minutes on a tray, then bake at 190C for 18-20 minutes.
- 5
Crush and sieve the raspberries and beat the juice into the icing sugar to a thick pink icing.
- 6
Spread generously over the cooled rolls.
Chef's tips
The icing should be thick enough to sit on top rather than run off the sides.
Ingredient substitutions
- raspberries → strawberries, the other standard Persian icing
Storage
Keeps 2 days in a tin.
Common mistakes to avoid
- •Thin, runny icing
- •Icing while the rolls are warm
Serving suggestions
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