Whether it’s classic jams from Mariah Carey and Michael Bublé or snow angels and the sweet smell of hot chocolate filling the air, Christmas means something different to each person. For pastry chef Camari Mick of One Star Musket Room and haute boîte Raf's, Christmas means deliciously fluffy cinnamon rolls. Dubbed “Camari’s Cinnamon Rolls”, this dish is a tribute to Mick’s childhood. “Every Christmas morning, my mother would wake up and put Pillsbury cinnamon rolls in the oven right before we woke up,” Mick reminisces. “It’s an extremely nostalgic bite that I wanted to share with our guests, hoping that they too indulge in them on Christmas morning.”
Filled with cinnamon, cardamom, black pepper, allspice, and topped with a vanilla orange icing, Camari’s Cinnamon Rolls will be available for pickup at the Elizabeth Street staple starting from 12/20 through 12/24. And if that’s not enough, Musket Room is also offering a special four-course holiday menu that’s filled with dishes inspired by the diverse team.
Can’t make it or want to take a stab at Mick’s sugary goodness yourself? We’ve got you covered. Below, the pastry chef gives up the secret sauce behind her dessert recipe, along with holiday favorites.
How did you come up with the recipe for this cinnamon roll?
With our theme for the Holiday Tasting Menu at the Musket Room centered around holiday traditions, I decided to take a back seat and let my cook, Doria Martinez, take the lead on the plated dessert while I tackle the petit four (small bite-sized confectionery or savory appetizer). At Musket, all of our petit fours are designed to be taken to-go, allowing our guests to reflect on the meal on their way home. Each bite is a thoughtful ode to a dish they had during the tasting.
The cinnamon petit four is an ode to my childhood. Every Christmas morning, my mother would wake up and put Pillsbury cinnamon rolls in the oven right before we woke up, so they were ready by the time we were done opening presents. It’s an extremely nostalgic bite that I wanted to share with our guests, hoping that they too indulge in them on Christmas morning.
What is the most holiday friendly fare (in your opinion)?
Sweet potato pie served with cool whip.
What is one holiday dish you could always eat?
Stuffing!
What is your culinary resolution for 2024?
To continue to be innovative, but also to inspire my cooks and those surrounding me to bring their history and nostalgia onto the plate.
Camari's Cinnamon Rolls
8 Servings
Dough
499 grams All Purpose Flour (4 cups)
46 grams Sugar (¼ cup)
10 grams Kosher Salt (2 teaspoons)
12 grams Active Dry Yeast (3 teaspoons)
90 grams Butter (6 tablespoons)
96 grams Water (½ cup)
247 grams Evaporated Milk (1 ¼ cups)
Filling
200 grams Brown Sugar (1 cup)
100 grams Sugar (½ cup)
30 grams Cinnamon, ground (2 tablespoons)
10 grams Ginger Powder (2 teaspoons)
8 grams Black Pepper, ground (2 teaspoons)
8 grams Allspice, ground (2 teaspoons)
70 grams Heavy Cream (¼ cup)
Glaze
375 grams Confectioner’s Sugar (3 cups)
75 grams Heavy Cream (⅓ cup)
Mix evaporated milk, water, dry yeast, and sugar in a medium-sized bowl. In your trusty kitchen mixer, toss in the flour and salt, and give it a quick stir until the salt is all blended in. Now, pour in the liquid mix and use the hook attachment on low speed. Let it dance in there until the dough comes together all nice and even, which should take around 4-5 minutes.
Once that's grooving, crank up the mixer to medium speed and toss in the butter, but do it in thirds, don't rush the butter's entrance! Let it mix for another 8-10 minutes, or until the dough is playing nice and not sticking to the sides of the bowl.
Pop that dough into a well-oiled bowl and let it chill there for around 30 minutes. We're not looking for a dough explosion here, just enough time for the yeast to stretch its legs. After that, toss it in the fridge for about an hour. This is the chill time for the dough, making it a bit easier to handle.
When you're ready to roll (literally), plop the dough onto a floured surface. Roll it out to a comfy 1/2 inch thickness, spreading it to a nice 16.5 inches by 12 inches.
Preheat your oven to a cozy 325°F. Give some love to your 8-inch cake pan by giving it a little spray with oil.
Now, grab a bowl and mix up all those second-tier ingredients, except for the butter—set that aside for now. Melt some butter and generously brush it onto the dough. Sprinkle that sweet sugar and spice mixture on top, but leave about 3/4 inch untouched; we need that space to seal the deal properly.
Start from the top, roll up the dough into a log, embracing that sugar goodness. Grab a serrated knife and cut it into 8 pieces, each about 1 inch thick. Arrange them like a cool crew—7 around the edges and one in the spotlight at the center.
Pour the heavy cream over these sweet rolls and let them rest until they double up in size. Once they're feeling big and proud, bake them until they're golden brown, and the inside hits a toasty 82°C. Take them out, let them cool for about 10 minutes at room temperature, and then transfer them to a wire rack.
For the icing, whisk together the cream and confectioner's sugar. Play around with the consistency—it's your show. Feel free to add more or less cream as your heart desires. Season it with a pinch of salt and pour this creamy delight over your warm rolls. Let the sweetness rain down!
Hero image: Nitzan Keynan
