Cinnamon Rolls & Chicken Buns
Description
Two delicious, soft, and fluffy bakery-style bakes made from a single versatile dough: savory stuffed tandoori chicken buns topped with sesame seeds, and sweet, gooey cinnamon rolls drizzled with condensed milk.
Ingredients
For the Universal Yeast Dough:
For the Tandoori Chicken Filling (Chicken Buns):
For the Cinnamon Roll Filling & Topping:
For Finishing:
Instructions
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Prepare the soft yeast dough by combining flour, yeast, sugar, milk, and baking powder, kneading thoroughly until smooth, then cover and let it rise in a warm place for about 2 hours until doubled in size.
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Prepare the chicken filling by marinating boneless chicken chunks with tandoori masala, ginger-garlic paste, spices, and lemon juice, then stir-frying in oil with diced bell peppers until cooked through and dry.
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Punch down the risen dough and divide it into two equal portions (one for buns, one for cinnamon rolls).
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For the chicken buns: Divide the dough portion into small balls, flatten slightly, place a spoonful of chicken filling in the center, seal tightly into smooth buns, and arrange on a greased tray.
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For the cinnamon rolls: Roll out the second dough portion into a flat rectangle, spread softened butter evenly, sprinkle generously with brown sugar and cinnamon powder, roll up tightly, and slice into individual cinnamon rolls.
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Place all the shaped chicken buns and cinnamon rolls on baking trays, cover, and let them proof for another 20-25 minutes until puffy.
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Brush the chicken buns with egg white and sprinkle with sesame seeds and kalonji.
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Bake both the chicken buns and cinnamon rolls together in a preheated oven at 400°F (approx. 200°C) for 12 to 15 minutes until golden brown.
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Remove from the oven, brush the warm chicken buns with butter (or garlic butter), and drizzle the warm cinnamon rolls generously with condensed milk. Serve warm!
Note
Using a single batch of versatile yeast dough allows you to effortlessly prepare both a savory snack (chicken buns) and a sweet treat (cinnamon rolls) simultaneously.
Let the shaped buns and rolls rise/proof for 20-25 minutes before baking to guarantee an ultra-soft, fluffy bakery texture.
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