spiced sweet rolls

Question: You know what's better than a cinnamon roll? Answer: A cinnamon, ginger, clove, black pepper roll. That's right. We're using ALL OF THE SPICES! You get a spice! You get a spice! Everybody gets a spice!

My apologies for the Oprah-esque outburst but I'm slightly jazzy about these pastries, if you couldn't tell.

Sure, from the outside this pan of sweet rolls appears to be your typical, run-of-the-mill cinnamon roll situation. But don't be fooled. These puppies have spices stuffed into every possible nook and cranny. The dough is laced with cinnamon and cloves. The filling is made up of four different spices and studded with candied ginger. And even the icing is infused with cinnamon and cloves.

Think of these as cinnamon rolls on steroids. The kind of recipe that will make your house smell like heaven...if heaven is a spice shop, which is entirely possible.

spiced sweet rolls

for the dough:

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast or 2 1/4 tsp active dry yeast
4 cups (plus 1/2 cup extra, separated) all-purpose flour
1/2 tsp (heaping) baking powder
1/2 tsp (scant) baking soda
1 tsp (heaping) salt
1 tsp cinnamon
pinch of ground cloves

for the filling:
1/2 cup sugar
1/4 cup light brown sugar
1/2 cup finely chopped candied ginger
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp fresh cracked black pepper
1/8 tsp ground cloves
2 Tbsp maple syrup
1/2 cup (1 stick) unsalted butter, melted

for the icing:
1 1/2 cups confectioners’ sugar
1/4 cup heavy cream
a dash of cinnamon and cloves

directions:
Make the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm, approximately 30-45 minutes. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. (I usually put my dough in the oven, set over a pan of hot water.) After 1 hour, remove the towel and add the baking powder, baking soda, salt, cinnamon, cloves, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

To assemble the rolls, remove dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

Make the filling: Combine the sugar, brown sugar, candied ginger, spices, and salt in a large bowl. Stir to combine. Stir in the maple syrup. The filling will be slightly moist and crunchy. Set aside.

Brush the top of the dough with half of the melted butter. Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; being careful to keep it tucked tightly. Pinch edge to seal. Cut rolls into 1 to 1 1/2 inch rolls and place into a buttered 9x13" pan or two 9" round pans. Allow to rise for 20-30 minutes.

Preheat your oven to 350°F. Once rolls have risen, drizzle with remaining butter and bake for 25-35 minutes, until rolls are golden at the edges and the filling looks bubbly.

Make the icing: While the rolls are baking, whisk together the sugar, spices and cream in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack. Let cool for 5 minutes. Drizzle the icing over the rolls. Serve immediately.

Yield: 12-16 rolls

Sources: dough adapted from Pioneer Woman, concept adapted from Joy the Baker