Dried Persimmon Cinnamon Rolls
Quick answer
This cinnamon roll replaces the usual brown sugar and raisin filling with finely chopped gotgam, Korean sun-dried persimmon.
What makes this special
- Dried persimmon cinnamon rolls evoking the caramel aroma of Korean sujeonggwa tea.
- Dried persimmon's concentrated caramel sweetness meets cinnamon in a sujeonggwa-like aroma
- Spiral persimmon pieces embedded in each layer give a sticky, jammy chew
Key ingredients
Core cooking flow
- 1 Mix 280 g bread flour, instant yeast, sugar, and salt evenly first.
- 2 Add 55 g softened unsalted butter in portions and knead for about 10 minutes.
- 3 Cover the dough and proof it in a warm place for about 60 minutes, until doubled.
This cinnamon roll replaces the usual brown sugar and raisin filling with finely chopped gotgam, Korean sun-dried persimmon. The dough is enriched with butter to a level close to brioche, fermented until well risen, and rolled thin before an even layer of cinnamon sugar and diced persimmon is spread across the surface. The dough is then rolled tightly from one end, cut into portions of uniform thickness, and baked until golden. Gotgam develops its character through the drying process: moisture loss concentrates the sugars until the fruit carries a depth of sweetness that fresh persimmon does not, with an edge of caramelization that reads more like dried fig or date than fresh fruit. That concentrated sweetness placed against cinnamon's warm, assertive spice produces a flavor pairing that calls to mind sujeonggwa, the traditional Korean cinnamon-persimmon punch. Slicing a baked roll reveals the persimmon distributed in a spiral through the layers, and each torn strip delivers pockets of soft, dense fruit. Overbaking dries the persimmon out, so timing matters. A cream cheese glaze spread over the warm rolls introduces acidity that cuts through the sweetness cleanly. The buttery, yeasty fragrance of the fermented dough, the natural depth of the gotgam, and the spice of the cinnamon occupy distinct layers in each bite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 280 g bread flour, instant yeast, sugar, and salt evenly first.
Add 140 ml warm milk and the egg, then knead just until no dry flour remains and the dough gathers into a rough mass.
- 2Season
Add 55 g softened unsalted butter in portions and knead for about 10 minutes.
When the dough sticks less to your hands and stretches with a smooth surface, place it aside for the first proof.
- 3Control
Cover the dough and proof it in a warm place for about 60 minutes, until doubled.
If a finger mark returns slowly, gently press out the gas without tearing the dough.
- 4Season
If the 90 g dried persimmon feels very moist, blot it before chopping it finely.
Mix it with 2 teaspoons ground cinnamon and 20 g sugar, breaking up clumps so the filling spreads evenly.
- 5Prep
Roll the dough into a rectangle and spread the filling over it, leaving a small clean border.
Roll it tightly from one side, set the seam underneath, and cut it into 8 even pieces.
- 6Finish
Arrange the pieces in the pan with space between them and proof for 30 more minutes.
Bake at 180C for 20-22 minutes, until the edges are golden, then cool 10 minutes and serve warm.
After the steps
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