Public recipe with member extras
Camel Milk Cinnamon Rolls
Soft yeast dough filled with cinnamon sugar and topped with a camel milk glaze.
Cakes, Muffins & Quick Breads · Weekend Baking Project · Holiday Mornings
What you need
Ingredients
- 3/4 cup Warm Camel Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/3 cup Sugar, divided
- 3 1/2 cups All-Purpose Flour
- 1/2 tsp Salt
- 1 Egg
- 6 tbsp Butter, softened, divided
- 2 tbsp Ground Cinnamon
- 1 cup Powdered Sugar
- 2 to 3 tbsp Camel Milk, for the glaze
Method
Instructions
- Combine the warm camel milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar minus what's reserved for filling, salt, egg, and 2 tablespoons softened butter. Knead until smooth, about 8 minutes. Let rise until doubled, about 1 hour.
- Roll the dough into a rectangle, spread with 4 tablespoons softened butter, and sprinkle with the reserved sugar mixed with cinnamon. Roll up tightly and cut into 12 rounds.
- Place in a greased baking dish, cover, and let rise 30 to 45 minutes. Bake at 350°F for 22 to 25 minutes, until golden.
- Whisk the powdered sugar and camel milk together to make the glaze and drizzle over the warm rolls.
From The Complete Camel Milk Compendium by Aunesty Janssen
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