Twisted Persimmon Cinnamon Rolls
 
 
Makes 15 rolls
Ingredients
Dough:
  • 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
Filling:
  • 5 tablespoons unsalted butter, softened
  • ½ cup light brown sugar
  • 1½ teaspoons ground cinnamon
Instructions
Make the dough:
  1. 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.
  2. 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.
Make the filling:
  1. Beat the butter, brown sugar and cinnamon together until well combined. Set aside at room temperature.
Shape and bake the rolls:
  1. Line a baking sheet with parchment paper.
  2. 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.
  3. Using a sharp knife or bench scraper, cut dough crosswise into 15 strips.
  4. 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.
  5. Lightly cover rolls with a piece of plastic wrap coated with cooking spray. Let rise until slightly puffed, about 1 hour.
  6. When the dough has almost finished rising, preheat oven to 350 degrees.
  7. Bake for 15-20 minutes until golden. Transfer to a wire rack to cool.
Notes
To make purée, cut the top off 1 very ripe Hachiya persimmon. Scoop out flesh and press it through a sieve into a bowl.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/twisted-persimmon-cinnamon-rolls/