amul cheese
I have always been the biggest fan of cinnamon rolls for special occasions, but my general cravings are usually for cheese-y salty, garlicky decadence. and bread is a forever love affair.
so this recipe is adapted from one of my original cinnamon roll recipes, but a tad bit sturdier to hold the heavier wet filling
these will fly off the cooling rack faster than you can say kitchen therapy!
INSTRUCTIONS
1
Add the sugar/honey and yeast to the lukewarm milk and set aside to bloom for 5-7 minutes
2
In a large bowl whisk together flour and other dry ingredients
3
Then once the yeast has bloomed, pour the mixture into the dry, along with melted butter and combine to make a dough
4
The dough will be sticky and wet, don’t worry, keep kneading, adding more flour if required
5
Transfer the dough onto a floured surface and knead as much as you can
6
Transfer the dough into a greased bowl and cover and set aside for about 5 hours, or up to 12 hours
7
Punch out the air in the dough and knead for a few minutes on a floured surface
8
Then roll out into a thin layer
9
Spread pesto, ricotta and cheese all around, ensuring to cover edges
10
Then roll tightly from one side to the other like a cinnamon roll
11
Pinch the edge gently together
12
Cut into equal sizes and place in a greased baking tray with an inch distance between each – place them facing upwards so you can see the rolled pattern
13
Cover and let the rolls rest for 1 hour
14
Bake in a preheated oven at 180C for 20 minutes
15
Remove and allow to cool before removing
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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.
ROOTED IN WELLNESS
NON-FUSSY COOKING
ALWAYS TESTED RECIPES
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