Cinnamon roll tsoureki

For the dough

550 g strong flour 130 g sugar 2 eggs 220 ml lukewarm milk (1 cup) 140 g melted butter 10 g dry yeast (1 sachet + a little more) ½ tsp salt 1 tsp mahlab ¼ tsp mastic ½ tsp vanilla extract

For the cinnamon roll filling

120 g soft butter 170 g brown sugar 2 tbsp cinnamon 1 pinch of salt 1 tbsp orange zest

For the glaze

90 g cream cheese 50 g icing sugar 3 κ.σ. milk ½ κ.γ. vanilla extract +1 egg yolk for brushing

In a bowl, combine the milk, yeast, and 1 tsp sugar. Let sit for 10 minutes to activate.

Add flour, remaining sugar, salt, mahlab, mastic, and vanilla. Add eggs and knead until combined.

Gradually add melted butter and knead for 10–12 minutes until the dough is elastic and passes the windowpane test.

Cover and let rise for 1–1½ hours until doubled in size.

For the filling, mix brown sugar, cinnamon, salt, and orange zest.

Roll out the dough into a large rectangle, spread with butter, and sprinkle with the filling.

Roll up into a log, slice lengthwise, and braid.

Transfer to a baking dish and let rise again for 35–40 minutes.

Brush with egg yolk and bake at 170°C for 30 minutes until golden but soft.

Mix all glaze ingredients and drizzle over the warm bread.

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Cinnamon roll tsoureki

Servings

Preperation

Cooking

Waiting

For the dough

For the cinnamon roll filling

For the glaze

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