Desserts

Yuzu Miso Cinnamon Roll

A cozy fall riff on the classic cinnamon roll, with savory miso adding depth to the rich sweetness and warm cinnamon while bright yuzu cuts through with a fragrant, citrus lift.

By @stevens.taste

12 yuzu miso cinnamon rolls in a red baking pan

Ingredients

Dough

  • 1 cup warm milk (115 degrees F)
  • 2.5 tsp instant dry yeast
  • 2 large room temp eggs 
  • 0.33 cup salted butter** (Melted or very softened, but make sure it isn't over 110º Fahrenheit.)
  • 0.5 cup granulated sugar
  • 1 tsp salt
  • 4.5 cups bread flour (divided)

Filling

  • 0.5 cup salted butter (almost melted)
  • 1 cup packed brown sugar
  • 2 tbs cinnamon
  • 0.5 cup heavy cream (for pouring)
  • 1 tbs lemon zest

Frosting

  • 3 tbs YUZUCO yuzu super juice
  • 1 tsp miso
  • 6 oz softened cream cheese 
  • 0.33 cup softened butter 
  • 2 cups powdered sugar
  • 0.5 tbs vanilla extract

Topping

  • YUZUCO Diced Candied Yuzu Peel

Instructions

Step 1
Warm milk to 115°F. Add yeast and rest 4-5 min.
Step 2
Add eggs, butter, sugar, salt + 4 cups flour. Mix, rest 5 min. Knead 6-7 min, adding flour if needed.
Step 3
Place dough in a buttered bowl, cover, and rise until doubled (~30 min).
Step 4
Mix softened butter, brown sugar, cinnamon + lemon zest.
Step 5
Roll dough into a rectangle. Spread filling, roll tightly, and cut into 12 rolls.
Step 6
Place rolls in a greased pan. Cover and rise 25 min.
Step 7
Pour warm heavy cream over rolls. Bake at 375°F for 25–30 min.
Step 8
Beat cream cheese, butter, powdered sugar, miso paste, and yuzu juice.
Step 9
Spread frosting over cooled rolls and top with finely chopped candied yuzu peel.

In this recipe

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Yuzu Super Juice

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Diced Candied Yuzu Peel
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Diced Candied Yuzu Peel

Diced Candied Yuzu Peel

Regular price $10+
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