Cinnamon Rolls & Chicken Buns

Prep Time 45 mins

Cook Time 15 mins

Total Time 1 hr

Category: Dawat & Eid Specials, Snacks & Appetizers

Difficulty: Intermediate

Servings: 4

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:

All-purpose flour (maida)
Yeast, sugar, milk, and baking powder
Cooking oil or butter (for kneading)

For the Tandoori Chicken Filling (Chicken Buns):

Boneless chicken chunks
Tandoori masala, ginger-garlic paste, red chilli powder, black pepper, and lemon juice
Mixed bell peppers / vegetables (capsicum)
Cooking oil

For the Cinnamon Roll Filling & Topping:

Brown sugar and ground cinnamon powder
Butter (melted or softened)
Condensed milk (for glazing/drizzling)

For Finishing:

Egg white , kalonji (nigella seeds), and sesame seeds (for brushing chicken buns)
Solid butter or garlic butter (for brushing baked chicken buns)

Instructions

1
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.
2
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.
3
Punch down the risen dough and divide it into two equal portions (one for buns, one for cinnamon rolls).
4
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.
5
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.
6
Place all the shaped chicken buns and cinnamon rolls on baking trays, cover, and let them proof for another 20-25 minutes until puffy.
7
Brush the chicken buns with egg white and sprinkle with sesame seeds and kalonji.
8
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.
9
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.

Keywords: cinnamon rolls and chicken buns recipe, homemade chicken buns, easy cinnamon rolls, stuffed chicken bread, bakery style bakes, cooked by sabeen