Cuban Sandwich Cinnamon Rolls Recipes

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CUBAN SANDWICH "CINNAMON" ROLLS



Cuban Sandwich

Make and share this Cuban Sandwich "Cinnamon" Rolls recipe from Food.com.

Provided by Food.com

Categories     Breads

Time 4h40m

Yield 12 rolls

Number Of Ingredients 25

3/4 cup milk
6 tablespoons unsalted butter, melted
2 large eggs, plus 1 beaten for egg wash
1 large egg yolk
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon cracked black pepper
1 (2 1/4 teaspoon) package active dry yeast
4 cups all-purpose flour, plus more for the counter
2 -4 tablespoons olive oil, for coating bowl and baking dish
1/4 cup olive oil
2 limes, juiced
1 orange, juiced
2 tablespoons honey
1 teaspoon cumin
1 tablespoon kosher salt
4 garlic cloves, finely chopped
1 1/2 lbs shredded cooked pork shoulder
3/4 cup honey mustard, plus more for serving
8 ounces thinly sliced swiss cheese
8 ounces thinly sliced ham
1 cup shredded mozzarella cheese
1 cup cilantro leaf, plus more for garnish
2 large dill pickles, sliced into quarters lengthwise, plus 1 cup chopped for topping
1 egg, beaten

Steps:

  • To make the dough, in the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, salt, black pepper and yeast. Add the flour and place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic.
  • Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours.
  • Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. In a medium bowl, whisk to combine olive oil, lime juice, orange juice, honey, cumin, salt and chopped garlic.
  • Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter.
  • Use a brush or spoon to spread the honey mustard to cover dough. Place a layer of cheese over the mustard, then ham, then pulled pork. Drizzle with lime and orange vinaigrette then top with shredded mozzarella cheese and cilantro. Lay pickles horizontally, parallel to the long edge of the dough to make rolling possible.
  • Roll dough into a log, then cut into 12 rounds. Place rolls, cut sides down, in prepared baking dish. Cover and let rise for 45 minutes.
  • Uncover rolls, brush with egg wash and bake for 30-35 minutes.
  • Top with chopped pickles, cilantro leaves and serve with a side of honey mustard.

Nutrition Facts : Calories 618, Fat 35.4, SaturatedFat 14.2, Cholesterol 154.2, Sodium 1652.2, Carbohydrate 46, Fiber 2.4, Sugar 8.7, Protein 28.7

AUTHENTIC CUBAN ROLLS



Authentic Cuban Rolls image

I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. It's virtually impossible to find outside of Southern Florida. You have not lived until you've had one of those babies! I have included three methods below- Manual, Mixer, and Bread Machine methods. Please enjoy my research efforts for this recipe and don't forget to check out how to make the sandwich here: Recipe #320914

Provided by Brandess

Categories     Yeast Breads

Time 2h30m

Yield 6 rolls, 12 serving(s)

Number Of Ingredients 6

4 cups unbleached all-purpose flour (17 ounces)
4 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons yeast (instant or active dry)
4 tablespoons butter (can substitute 3 tablespoons fresh lard, cut into small pieces)
1 1/4 cups water

Steps:

  • MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
  • MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
  • BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
  • Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
  • Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

Nutrition Facts : Calories 193.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 416.6, Carbohydrate 33.5, Fiber 1.3, Sugar 1.5, Protein 4.6

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