Whether it’s classic jams from Mariah Carey and Michael Bublé, snow angels, or the sweet smell of hot chocolate in the air, Christmas means different things to different people. For Kamari Mick, pastry chef at One Star Musket Room and Autobotte Laughs, Christmas means delicious, fluffy cinnamon rolls. The dish, named “Kamari’s Cinnamon Rolls,” is an homage to Mick’s childhood. “Every Christmas morning, my mom would wake up and put Pillsbury cinnamon rolls in the oven right before we woke up,” Mick recalls. “It tastes very nostalgic, and we wanted our guests to have a taste of it on Christmas morning.”
Kamali’s Cinnamon Rolls, filled with cinnamon, cardamom, black pepper and allspice and topped with vanilla-orange icing, will be available at the Elizabeth Street staple from 12/20 to 12/24. In addition, The Musket Room is also offering a special four-course holiday menu filled with dishes inspired by our diverse team.
Can’t do that or want to try Mick’s sweet goodness for yourself? We will be happy to assist you. Below, pastry chefs share the secret sauces behind their dessert recipes and holiday favorites.
How did you come up with this cinnamon roll recipe?
The theme of The Musket Room’s Holiday Tasting Menu revolves around holiday traditions, so I took a backseat and let chef Doria Martinez take control of the desserts on the plate. I decided to tackle petit fours (small bite-sized). sweets or savory appetizers). At Musketeer, all petits-her-fours are designed to be taken home, allowing customers to reflect on their meal on the way home. Each bite is a thoughtful ode to the food eaten during the tasting.
Cinnamon Petit Fours is an ode to my childhood. Every Christmas morning, my mom would wake up and put Pillsbury cinnamon rolls in the oven right before we woke up, so they were already ready by the time we finished opening our presents. It has a very nostalgic taste, and we wanted our guests to enjoy it on Christmas morning.
What is the most vacation-friendly fare (in your opinion)?
Serve sweet potato pie with cold whipped cream.
What is your go-to holiday dish?
Stuffing!
What are your culinary resolutions for 2024?
It’s not only about staying innovative, but also about inspiring my cooks and those around me to bring their history and nostalgia to their plates.
Emily Andrews/Musket Room
Kamari cinnamon rolls
8 doses
material
499 grams (4 cups) all-purpose flour
46 grams (1/4 cup) sugar
10 grams (2 teaspoons) kosher salt
12 grams (3 teaspoons) active dry yeast
90 grams (6 tablespoons) butter
96 grams (1/2 cup) water
247 grams (1 1/4 cup) of evaporated milk
filling
200 grams (1 cup) brown sugar
100 grams (1/2 cup) sugar
30 grams (2 tablespoons) cinnamon powder
10 grams (2 teaspoons) ginger powder
8 grams (2 teaspoons) ground black pepper
8 grams (2 teaspoons) allspice
70 grams (1/4 cup) fresh cream
glaze
375 grams (3 cups) confectioners’ sugar
75 grams (1/3 cup) fresh cream
In a medium bowl, combine evaporated milk, water, dry yeast, and sugar. Add the flour and salt to your trusty kitchen mixer and give it a quick stir until all the salt is mixed in. Then pour in the liquid mix and use the hook attachment on low speed. Let the dough dance in it until it comes together evenly. This will take approximately 4-5 minutes.
Once the grooves are formed, increase the mixer to medium speed and add the butter. However, be sure to mix it in 3 batches so as not to rush the butter entrance. Mix for an additional 8 to 10 minutes, or until the dough is smooth and no longer sticks to the sides of the bowl.
Place the dough in a greased bowl and chill for about 30 minutes. What you’re looking for here is not an explosion of dough, just enough time for the yeast to stretch its legs. Then let it sit in the refrigerator for about an hour. At this point the dough will be chilled and will be easier to handle.
When you’re ready to roll (literally), place the dough on a floured surface. Roll out to a comfortable 1/2 inch thickness and roll out to 16.5 inches by 12 inches.
Preheat oven to a comfortable 325°F. Give your 8-inch cake pan some love by spraying it with a little oil.
Now, take a bowl and mix all the ingredients for the second layer except the butter. Put that aside for now. Melt some butter and brush it generously onto the dough. Sprinkle the sweet sugar and spice mixture on top, but leave about 3/4 inch intact. You need that space to properly close the deal.
Starting at the top, roll the dough into a log, embracing the sugary goodness. Grab a serrated knife and cut into 8 pieces, about 1 inch thick. Arrange them like a cool crew. There are seven of her around the edges and one in the center spotlight.
Pour the cream over the pastry and let it rise until it doubles in size. Once they are large and impressive, bake them until they are golden brown and reach a temperature of 82 degrees Celsius inside. Remove and let cool at room temperature for 10 minutes, then transfer to a wire rack.
For the icing, mix together the cream and sugar. Experiment with consistency. It’s your show. Please increase or decrease the cream according to your preference. Season with a pinch of salt and pour this creamy goodness over warm rolls. Let sweetness fall like rain!
Photo: Provided by Musket Room
Hero Image: Nizan Kanan