Miso Honey Cinnamon Rolls
I started Laura’s Bake Lab partly as an excuse to play around with flavor combinations and twists on classic recipes. This is an example of one of those recipes. The classic cinnamon roll is one of my favorite treats, and I felt like it leaves so much room to be creative. I thought adding an umami flavor profile from miso paste would be a fun twist. A honey glaze is the perfect sweet compliment, and the classic warm cinnamon flavors round it all out. The final product brings all the same delicious comfort food feelings as a traditional cinnamon roll with an elevated flavor profile. Read on to learn how to make these treats for yourself!
Mix the Dough
This recipe utilizes a quick dough adapted from Sally’s Baking Recipes that only needs one rise, so you can have your cinnamon rolls ready in just a few hours!
Start by whisking together flour, sugar, and salt in a large bowl and set aside it aside for later.
Combine milk and butter in a microwave-safe bowl or a small saucepan. Microwave or heat over the stove until the butter is melted and the mixture is about 100°F. Add instant yeast and whisk until dissolved.
Add one egg and the milk/butter/yeast mixture to the bowl of dry ingredients. Using a stand or handheld mixer fitted with a paddle attachment or dough hook, mix on medium speed until you get a soft dough. Continue to mix on low or knead by hand for an additional 3 minutes.
Grease a large bowl. Shape the dough into a ball and place it in the bowl. Loosely cover with plastic wrap or a clean kitchen towel and let the dough rest for at least 10 minutes.
Mix the Filling
The filling of these rolls is a cinnamon miso paste. To make it, simply combine softened butter, miso paste, brown sugar, and cinnamon in a medium bowl and stir until you have a smooth paste like in the image below.
Roll Out the Dough and Spread the Filling
On a lightly floured work surface, roll out the dough into a 14x8 inch rectangle. Spread the filling over the dough. See the image below for reference.
Roll, Cut, Rise, and Bake
Roll up the dough so you have a 14 inch long log and cut it into 12 equal pieces. Place the cut rolls into a greased 9-inch round pie dish or cake pan and cover with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a slightly warm environment for 60-90 minutes until they double in size.
Preheat the oven to 375°F. Bake the cinnamon rolls for 24-26 minutes until the tops are golden brown. If the rolls begin to brown too much too soon, you can loosely place a piece of aluminum foil over the pan for the remainder of the baking time. Place the pan on a wire rack and let cool for at least 10 minutes.
Make the Icing
These cinnamon rolls are topped with a simple honey icing. To make it, just whisk together powdered sugar, honey, 1 tablespoon of milk or cream, and salt until smooth. If the icing is too thick you can add an additional tablespoon of milk or cream.
Spread the icing over the cinnamon rolls, serve, and enjoy! While best eaten fresh, these cinnamon rolls can be stored tightly covered at room temperature for 2-3 days or in the refrigerator for 3-5 days.
Miso Honey Cinnamon Rolls
Ingredients
- 2 and 3/4 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup whole milk
- 3 tbsp unsalted butter
- 1 packet instant yeast
- 1 egg, room temperature
- 3 tbsp unsalted butter, softened
- 2 tbsp miso paste
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 1 cup powdered sugar
- 1/4 cup honey
- 1-2 tbsp milk or cream
- 1 tsp miso paste
- pinch of salt
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Set aside.
- Combine the milk and butter in a microwave-safe bowl or a small saucepan. Microwave or heat over the stove until the butter is melted and the mixture is about 100°F. Add the yeast and whisk until dissolved.
- Add the egg and the milk/butter/yeast mixture to the bowl of dry ingredients. Using a stand or handheld mixer fitted with a paddle attachment or dough hook, mix on medium speed until you get a soft dough.
- Continue to mix on low or knead by hand for an additional 3 minutes.
- Grease a large bowl. Shape the dough into a ball and place it in the bowl. Loosely cover with plastic wrap or a clean kitchen towel and let the dough rest for at least 10 minutes.
- Combine the softened butter, miso paste, brown sugar, and cinnamon in a medium bowl and stir until you have a smooth paste.
- Grease a 9 inch round pie dish or cake pan.
- On a lightly floured work surface, roll out the dough into a 14x8 inch rectangle. Spread the filling over the dough. Roll up the dough so you have a 14 inch long log. Cut into 12 equal pieces.
- Place the cut rolls into the prepared pan and cover with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a slightly warm environment (see notes) for 60-90 minutes until they double in size.
- Preheat the oven to 375°F. Bake the cinnamon rolls for 24-26 minutes until the tops are golden brown. If the rolls begin to brown too much too soon, you can loosely place a piece of aluminum foil over the pan for the remainder of the baking time. Place the pan on a wire rack and let cool for at least 10 minutes.
- To make the icing, whisk together the powdered sugar, honey, 1 tablespoon of milk or cream, miso paste, and salt until smooth. If the icing is too thick you can add an additional tablespoon of milk or cream.
- Spread the icing over the cinnamon rolls, serve, and enjoy!
Notes
Storage Instructions: These cinnamon rolls are best eaten fresh, but can be stored tightly covered at room temperature for 2-3 days or in the refrigerator for 3-5 days.
