I have a love-hate relationship with Hachiya persimmons. When sliced and dehydrated (a technique my mom employs when faced with an overabundance of fruit), they make for a deliciously sweet snack. But I can’t bear to eat Hachiya persimmons raw. There’s something about the slippery, slimy texture that’s off-putting.
And if you ever have a taste of one that’s not fully ripe, you’ll avoid the bright orange fruit like the plague – at least until the bitter memory fades.
Baking with Hachiya persimmons, however, is a different story. The pulp can be incorporated into cake, cookie and bread recipes – and the results are often delightful, albeit a tad dense and unsightly.
That’s not the case with these twisted persimmon cinnamon rolls, which are both light and quite enticing. I mean, just look at the color of the dough – it glows! After the persimmon cinnamon rolls cool, you could finish them with a simple glaze (by mixing 1/2 cup powdered sugar with 1 tablespoon milk); I prefer them naked.
These pastries are best eaten warm, soon after they emerge from the oven. But they freeze well, too; just pop the thawed rolls in the microwave for about 15 seconds immediately before serving.
- ½ cup milk
- 2½ teaspoons active dry yeast
- ¼ cup granulated sugar, divided
- ¼ cup light brown sugar
- 5 tablespoons unsalted butter, melted and cooled
- 2 eggs
- ½ cup persimmon purée (see notes)
- 4-4¼ cups all-purpose flour
- 1½ teaspoons salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 5 tablespoons unsalted butter, softened
- ½ cup light brown sugar
- 1½ teaspoons ground cinnamon
- In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the remaining granulated sugar, brown sugar, butter, eggs, persimmon purée, 4 cups flour, salt and spices to the milk mixture and stir to combine. Continue adding flour, 1 tablespoon at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
- Beat the butter, brown sugar and cinnamon together until well combined. Set aside at room temperature.
- Line a baking sheet with parchment paper.
- After the dough has risen, punch it down and roll it into a ½"-thick rectangle. Spread the filling over the dough in an even layer all the way to the edges. Fold into thirds, like a business letter.
- Using a sharp knife or bench scraper, cut dough crosswise into 15 strips.
- Twist each strip and tie it into a knot. Place the rolls on the prepared baking sheet, leaving enough room for them to rise a bit.
- Lightly cover rolls with a piece of plastic wrap coated with cooking spray. Let rise until slightly puffed, about 1 hour.
- When the dough has almost finished rising, preheat oven to 350 degrees.
- Bake for 15-20 minutes until golden. Transfer to a wire rack to cool.
These cinnamon rolls are so elegant. And I love the idea of using pureed persimmon in the dough. It’s such a unique spin on the traditional cinnamon roll.
Thanks, Lynn! The fruit makes it healthier, too, right? 😉