Perrsnickete by April

Cinnamon roll

By January 25, 2021February 26th, 2021No Comments

My first experience with persimmon was not good. Several years ago, I was offered a Hachiya persimmon before it was ripe. The Hachiya persimmon should only be eaten soft so I don’t remember the circumstances. What I do recall is the feeling against my tongue and the taste which was just awful. Lately though, I’ve been thinking about the persimmon and revisiting various ways to enjoy it.  It was a craving for cinnamon rolls that led me here and I wanted something special. The Asian market in my neighborhood had a few ripe Fuyu persimmons for sale and they were inexpensive. Fuyu persimmons can be eaten firm like an apple and when they get soft, they are great for baking!  Cinnamon and Mascarpone pair well persimmon so rolls made sense to me! I made two batches about three weeks apart. I used mashed Hachiya fruit for one batch and my Fuyu Jam for the second batch. They were delicious and tasted the same, but I found jam easier to work with. This recipe makes four servings and even though the rolls are large, you can freeze the extra. Just cover them airtight individually with plastic and then foil. Freeze together in a large Ziplock bag for up to six weeks

Persimmon Cinnamon Rolls for 2

Small Batch Persimmon Cinnamon Rolls


  • (for perfect dough, ingredients should not be cold)
  • 1/3 cup warm milk (about 105-110 degrees Fahrenheit)
  • 1 TSP Red Star Platinum yeast
  • 1 TBSP granulated sugar
  • 2 TBSP warm (just slightly melted) salted butter
  • 1 large egg yolk (room temperature)
  • ¼ TSP salt
  • 1 cup
  • 2 TBSP Warm butter
  • 1 TSP Cinnamon1/3 cup Brown sugar
  • ¼ cup Persimmon jam (room temperature)
  • 6 TBSP of mascarpone (room temperature)
  • 1-2 TBSP Whipping cream
  • 1 cup powdered sugar
  • ½ TSP vanilla extract
  • 1-2 TSP Persimmon jam
  • Natural orange food coloring (optional)

Putting it all together

Note: I use Red Star Platinum yeast which is an instant yeast. This means you don’t have to let the yeast “proof” so it’s ready to go!

  •  Pour the warm milk into a medium bowl, and sprinkle yeast on top. Add melted butter, sugar, egg yolk, and salt to the mixture and whisk together.
  • Now add the flour to everything and mix very well by hand. When a sticky dough forms and the flour has soaked up all the liquids, drop it onto a well-floured work surface and knead the dough about 13 folds or until the dough is no longer sticky. Form a ball.
  • Place the dough ball into a greased bowl, I used butter because it was handy. Cooking spray works great too. Set the bowl in a warm place and allow the dough to double in size. I turn on the oven to the lowest setting for 1-2 minutes, then turn off.  I then place the dough in the oven to rise. Allow at least an hour for the dough to double in size.
  • While the dough is rising, mix the filling.  In a bowl, mix warm butter, brown sugar, jam, and cinnamon. Set aside.
  • Once the dough has doubled in size, turn it out on a floured surface. Use only enough flour so the dough doesn’t stick. Sprinkle a little flour on top of the dough.
  • Gently roll the dough into about a 15×5″ rectangle. (It doesn’t have to be exact!)
  • With a rubber spatula, gently smooth the filling over the dough rectangle.
  • Starting on the long end, roll the dough up tightly.
  • Cut into 4 equal slices and place in a greased 6 to 8-inch baking pan.
  • Preheat the oven to 375.
  • Coverand let rise in a warm place until doubled, about 20 – 30 minutes. A sunny window, heating pad or where the heat from the oven rises to the stove top works great! (75 -95 degrees)
  • Once the rolls have risen, place them in oven. Cooking time will vary so check after 20 minutes. If they are not done, and are brown, cover loosely with foil for the remaining cooking time. Cooking time is approximately 20-22 mins, until the rolls are cooked through and slightly brown on top.
  • While the rolls are cooling, prepare icing. In a mixing bowl, combine all ingredients, except hold back 1 TBSP whipping cream and 1 TSP jam.
  • Food coloring is optional. A drop gives a nice orange color. Beat until combined.
  • If you’re like me and you like your icing on the thin side, add the remaining, whipping cream and jam to your liking.
  • 16. Spread the icing over the cooled rolls. Store in an airtight container.

Even a sharp kitchen knife can end up smashing your roll instead of cutting it. I recommend using dental floss to slice the cinnamon rolls for baking. Place the floss under the dough roll, centered and exactly where you want to cut. Cross both ends over the top of the roll and pull tight in one quick motion for a clean slice.

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