No, they're not as weird as they sound, I promise. And they don't even contain cinnamon, but I'm not sure what you call a cinnamon-bun-style savory roll-type-thing. {And aren't you glad I didn't decide to call them that instead?}
Julie from Willow Bird Baking, a blog that I stumbled upon a while back, challenged her readers to step outside the usual and innovate cinnamon rolls. {In case you are interested in seeing the video call-to-action, click here. She is just adorable.} Why? Well... why not?
I have no idea what possessed me to think of such a thing {except for the fact that my family is Cuban, I live near Miami, and I love Cuban sandwiches, of course}, but I have to tell you that I am pretty sure you're going to love me for it. Or hate me. Because Julie's recipe for dough {which was a required element of the challenge} calls for shortening and we all know there is just no "healthying" that up.
Challenge yourselves, friends, and make these.
For the dough
- <a href="http://willowbirdbaking.com/2012/04/05/buttery-coconut-almond-morning-buns/" target="_blank">Click here</a> for Julie's fabulous Cinnamon Roll Dough Base
Make the dough. {This recipe is an over-nighter so plan accordingly!}
*Note: I only used half of the dough this recipe makes. You can use the whole thing if you prefer, but you will need to double the amount of filling ingredients to ensure you have enough. If you'd like to save the other half of the dough, wrap it up in plastic wrap and freeze or use the other half to make another creative roll!}
For the filling
- 3 tbsp yellow mustard {nothing fancy, that's not how Cuban sandwiches roll}
- 1/3 cup dill pickle, roughly chopped
- 12 slices Swiss cheese
- 1/4 lb deli sliced ham
- 1/4 lb deli sliced pork
- 3 tbsp butter, melted
- Turn dough out onto a floured surface and roll out into a rectangle, about 1/8 inch thick.
- Apply a thin layer of yellow mustard with an offset spatula leaving a 1/4 inch border all the way around so it doesn't squirt out the sides when you roll it up.
- Sprinkle chopped pickles over the mustard. Lay slices of Swiss cheese side by side until the entire rectangle is covered. Repeat with ham and pork slices.
- With the long side facing you, roll up the dough carefully, and place seam side down. With a very sharp knife, cut about 1 inch thick pieces. {I find the easiest way to do this is to cut the entire log in half. Then cut each half in half again, etc. until you have sliced it up into even slices.}
- In the prepared baking dish, place the sliced rolls snugly next to one another. Cover with plastic wrap or a clean moistened dish towel, and let rise in a warm place for 1 to 1 1/2 hours or until they are just about doubled in size.
- Bake for 18-20 minutes or until browned on the top. Remove from oven and brush with melted butter, then bake for another 2-3 minutes.
- Serve while warm and melty.
Read more at The Kitchen Prep.
