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miso butter cinnamon rolls

miso butter cinnamon rolls
[category] Breakfast, Dessert
[published] May 7, 2024
[PREP] 1 hour
[COOK] 30 minutes
[TOTAL] 4 hours
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Ingredients

cinnamon roll dough

  • 1 1/4 cups milk warmed to 105-110F
  • 1 1/2 tbsp instant yeast or two packets
  • 6 tbsp sugar
  • 1/2 cup butter melted
  • 2 eggs at room temp
  • 5 1/4 cups bread flour or AP flour, 680 grams
  • 1 1/2 tsp salt
  • 1/4 cup heavy cream

miso butter filling

  • 1/2 cup butter at room temp
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp white miso paste

cream cheese frosting

  • 1/2 cup butter at room temp
  • 8 oz cream cheese at room temp
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream or milk

salty miso topping

  • 2 tbsp butter
  • 1 tsp white miso paste
  • 1/4 cup pistachios crushed
  • 1/4 cup sesame seeds

Instructions

  1. Begin by making the cinnamon roll dough. Add the milk, instant yeast, sugar, butter, and eggs to the bowl of a stand mixer. Mix with a paddle attachment until everything is well combined.
  2. Add the bread flour and salt. Swap the paddle attachment out for a dough hook. Turn the mixer on low until the flour is just combined. Then, turn the mixer to high and let the dough mix for 5 minutes, until smooth and completely combined.
  3. Cover the bowl with plastic wrap or a light tea towel. Let the dough rise until it has doubled in size, around 1-2 hours depending on the temperature in your home.
  4. When the dough has doubled, transfer the dough to a lightly floured surface. Roll it out into a large rectangle, about 24 inches wide and 18 inches tall.
  5. In a small bowl, combine the filling. Add the butter, brown sugar, cinnamon, and miso paste. Stir until well combined. Add drops of the miso butter mixture across the dough, then use an offset spatula to evenly spread the mixture evenly across the dough.
  6. Use a pizza cutter to cut the dough into 2 inch wide strips (cut along the long side (the 24 inch side). Roll each strip of dough into a tight coil. You should have 12 rolls.
  7. Transfer the rolls to a greased baking sheet, evenly spaced out. Cover with plastic wrap and let rise for 30-45 minutes.
  8. When the rolls are almost finished rising, preheat the oven to 350F. When the rolls are ready to go in the oven, carefully drizzle the heavy cream on top of each roll. You can use a pastry brush to help spread the heavy cream more evenly onto the rolls.
  9. Transfer the rolls to the oven and bake for 25-30 minutes, until the rolls are golden brown.
  10. While the rolls are baking, make the cream cheese frosting. Add the butter and cream cheese to a large bowl. Use a stand mixer or hand mixer to mix for 2-3 minutes, until well combined. Add the powdered sugar and vanilla extract and mix another 1-2 minutes. Add the heavy cream and milk and mix an additional minute. The frosting should be very smooth.
  11. To make the salty miso topping, add the butter and miso paste to a pan over medium-low heat. Stir to combine. When the butter has melted, add the pistachios and sesame seeds. Stir continually as the nuts and seeds slowly toast. When the sesame seeds start to turn golden brown, remove from the heat and transfer to a bowl.
  12. Dollop a few tablespoons of the cream cheese frosting on top of each roll. Top with a spoonful of the toasted nuts and seeds and enjoy!