Delicious cinnamon rolls with a twist! Some are actually made with Japanese sweet red bean paste and kinako! Oh and the frosting is caramel! Whaaat?!
People keep talking about fusion this and fusion that, but what people don’t understand is that food is food. All food is fusion. The Sunday roast you eat with potatoes and vegetables is a fusion of French and British cuisine. Britain did not have any potatoes until they were introduced to them by the French! So having said that, these cinnamon scrolls/rolls are not a fusion of two cultures, but rather an evolution of flavours. Now if you can’t get your hands on sweet red beans and kinako, don’t fret. This is what I did. My goal is to get you guys out there to be creative, don’t settle for the norm. If you live in another country to where you grew up, find the local flavours and getting cooking! And more importantly comment on my blog and let me know what you did! I am very interested!
This recipe will make roughly 18 rolls. 6 cinnamon and 6 sweet red bean.
- 345 g all-purpose flour (use a scale to get correct weights)
- 3 tbsp castor sugar
- 1 tsp salt
- 1 pack of active yeast
- 120 ml water
- 60 ml milk
- 40 g unsalted butter
- 1 large egg
- 45 g room temp butter
- 1 tbsp ground cinnamon
- 50 g castor sugar
Red bean Kinako filling:
- 60 g of packet red bean (Azuki) paste (You can find this in Asian groceries if you don’t live in Japan like I do). It’s generally used to make a sweet Japanese dessert called Oshiruko （おしるこ）
- 2 tbsp of kinako (きな粉 ) powder. This is a Powder often used in Japanese desserts.
- 2 tbsp of water.
I’ll be posting some info on Japanese ingredients in the coming weeks. So keep an eye out for that!
Dolche de leche (Toffee caramel):
- One can of sweetened condensed milk
- A pan of water deep enough to cover the condensed milk can.
- First of all we need to get your dolche de leche going. Take your can of condensed milk and place into a sauce pan deep enough to allow you to cover the can with water. bring it to a boil and then turn it down to a simmer and allow to cook for at least 4 hours. This is best done well before making the buns. You may need to refil the sauce pan if the water level gets too low, just keep an eye on it!
- Now for the buns! Put about 300 g of the flour into a large mixing bowl along with the sugar, salt and yeast. Mix the dry ingredients together until well combined. Then get your milk, water and butter and heat in the microwave or over the stove until the butter is melted and the milk has heated up to a warm temperature (not boiling hot).
- Add the warm butter, milk and water to the dry ingredients and mix. Then add the egg and any more of the reserve flour you have to help make a soft dough. Once the mixture has formed into a ball and is pulling away from the side of the bowl and it has a slightly elastic consistency your ready for step 3.
- lightly flour your kitchen bench and pour the dough mix onto the surface. kneed the dough for a couple of minutes and then gently shape it into a ball. Place the dough in a bowl lightly coated with oil and cover with a tea towel. let the dough prove until it has doubled in size. Some people choose only to let it rest for 10 – 15 minutes. It’s your choice, but I think letting it prove for longer helps give you a more lighter and fluffier roll.
- In the mean time you can get started on the fillings. For the cinnamon filing, simply mix all your ingredients together in a bowl until it is thoroughly combined.
- For the Red bean filling. Heat the Red bean paste with the water in a saucepan until the paste has become a little more liquid. You don’t want to add too much water so add it a little at a time until you have the consistency of softened butter.
- After you have prepared your fillings. Simple remove your dough from the bowl and separate it into two. Roll each half out till it’s about 1 cm thick. Spread each half with a different filling. For the Red bean paste filling, after you have spread it on, sprinkle the Kinako over the paste.
- Slice each half into 6 equal strips and then roll. Don’t worry if the look a little messy at this point.
- Once you have all 12 rolls ready to go. Get your self a baking dish large enough to position each roll into it without leaving any big gaps. Cover the baking dish with a tea towel and then leave your buns to prove for a second (if you follow the first proving method) time. This should take between 1 to 1 ½ hours.
- When your buns have risen and there are no gaps, cover the tops of them lightly with an egg wash. and place into a preheated oven at about 190 degrees Celsius, for about 25 to 30 minutes. Keep an eye on them and if they start to brown too much on top, just cover the buns with foil wrap for the remainder of the time.
- When your buns are done. Take them out and let them rest until they have cooled down slightly, then get your Dolche de leche and spread it over the top until each bun has a good covering of sticky, gooey sweetness!
If you don’t manage to gobble down every last one of them, you can put them in a zip lock bag and freeze them. Simply take them out and re-heat in the oven to enjoy any time you want!
If you have any comments, opinions or feedback about this post or any others, please feel free to drop me a line and I will get back to you as soon as possible!