Garam Masala Cinnamon Rolls

This was my first time making cinnamon rolls so I really don't have anything to compare these too, but they were pretty darn good! The Garam Masala was the perfect touch in remaking this classic breakfast treat! They were spicy, but not hot spicy. The sugar caramelized a little on the bottoms, leaving a gooey- syrupy crunch which was pure bliss.

This recipe yields 12 rolls, but you do have to wait overnight to stick them in the oven. If your impatient like me, this could be a problem. If anyone has a really good dough recipe that doesn't require waiting, please pass it my way. :)

Garam Masala is a spice blend commonly used in North Indian  & South Asian cuisines. The word garam refers to the intensity of the spices rather than capsaicin content. Meaning, it smells really pungent but isn't spicy like a chili pepper.

Garam = Hot
Masala= Mixture



Recipe inspired by Alton Browns Overnight Cinnamon Rolls

Ingredients

Dough:
4 large egg yolks, room temperature
1 egg, room temperature
1/4 cup sugar
6 tbsp  unsalted butter, melted
6 ounces buttermilk
4 cups flour + more for dusting
1 pkg instant rise yeast
1 1/4 tsp kosher salt
Cooking Spray

Filling:

8 ounces light brown sugar  1 cup packed
1 tbsp Garam Masala
1/8 tsp cinnamon
pinch salt
1 1/2 tbsp unsalted butter melted

Garam Masala Ingredients
2  tbsp cumin seed
2  tbsp coriander
10 green cardamom pods ( crush pods and use seeds only) discard pods
3 black cardamom pods (crush pods and use seeds only) discard pods
1 cinnamon stick cut in half
1 tsp whole cloves
1 tsp fenugreek seed
1 tsp mustard seed


Icing

2 1/2 ounces cream cheese, softened   1/4 cup
3 tbsp milk
1 1/2 cups powdered sugar
1 tsp vanilla

Ingredients

Dough:

4 large egg yolks, room temperature
1 egg, room temperature
1/4 cup sugar
6 tbsp  unsalted butter, melted
6 ounces buttermilk
4 cups flour + more for dusting
1 pkg instant rise yeast
1 1/4 tsp kosher salt
Cooking Spray

Filling:

8 ounces light brown sugar  1 cup packed
1 tbsp Garam Masala
1/8 tsp cinnamon
pinch salt
1 1/2 tbsp unsalted butter melted

Garam Masala
2  tbsp cumin seed
2  tbsp coriander
10 green cardamom pods ( crush pods and use seeds only) discard pods
3 black cardamom pods (crush pods and use seeds only) discard pods
1 cinnamon stick cut in half
1 tsp whole cloves
1 tsp fenugreek
1 tsp mustard seed

fenugreek & mustard seed not shown in pic. I added them last minute.


Icing

2 1/2 ounces cream cheese, softened   1/4 cup
3 tbsp milk
1 1/2 cups powdered sugar
1 tsp vanilla

To make the dough, using the whisk attachment on your standing mixer, whisk yolks, whole egg, sugar, butter & buttermilk. Add 2 cups flour, yeast & salt: whisk until combined. Remove whisk attachment and replace with dough hook. Add all but 3/4 cup flour. Knead on low speed for five minutes. Check consistency of dough & add more flour if necessary. Dough should be soft, not sticky. Turn dough out on lightly floured surface and kneed for 30 sec by hand. Lightly oil a large bowl, roll dough around in bowl and cover with plastic wrap. Let sit unit it doubles in volume.

For those of you who want to make your  own Garam Masala, I have included my personal recipe. Store bought would work just as well, but with homemade, you can add your own spices. Feel free to add or tweak to this recipe, there is no right or wrong. Often times nutmeg is used, but I didn't have any handy.  Technically, you could omit the 1/8 tsp, because the masala already has cinnamon in it, either way the garam masala is still the star of these rolls.

Combine brown sugar, garam masala, cinnamon and salt in a bowl. Stir to combine. Set aside.

Butter a 9 x 13-inch baking dish

Garam Masala
2  tbsp cumin seed
2  tbsp coriander
10 green cardamom pods ( crush pods and use seeds only) discard pods
3 black cardamom pods (crush pods and use seeds only) discard pods
1 cinnamon stick cut in half
1 tsp whole cloves
1 tsp fenugreek
1 tsp mustard seed

Combine ingredients in a heavy skillet over medium low heat. Stirring occasionally, toast the spices, around 7-8 minutes. Remove from heat and cool completely.

Transfer mixture to a spice grinder or coffee mill and ground to a powder. Store in an airtight container for up to 3 months.

Turn the dough out onto a lightly floured surface. Gently shape the dough into an 18 by- 12 inch rectangle. Brush the dough with the 3/4 -ounces of melted butter, leaving a 1/2-inch border along the top edge. Sprinkle the sugar mixture over the dough, pressing down gently. Roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Squeeze gently to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls. Arrange rolls cut side down in baking dish; cover tightly with plastic wrap and store in refrigerator overnight or up to 16 hours.
 

Remove rolls from refrigerator and place in oven on middle rack . Do not turn oven on yet.  Fill a shallow pan 2/3 full of boiling water and set on bottom rack beneath rolls. Close oven door and let the rolls rise until slightly puffy. 30 min. Remove the rolls and the shallow pan. Preheat oven to 350 degrees F.

Place rolls on middle rack and bake until golden brown. Remove from oven and cool slightly while you make icing.

Sift 1 1/2 cups sugar into a bowl. Whisk the cream cheese in a mixer until creamy. Add the milk and whisk until combined. Slowly pour in sifted sugar and whisk until smooth.

Spread icing over rolls and serve immediately.