Inspired by the classic cinnamon rolls, here are my festive sweet saffron and clementine rolls. They’re made with an eggless, no-knead, saffron infused dough and filled with clementine buttery goodness. I frost them with a melty saffron cream cheese glaze that is good enough to eat directly from the bowl.
Pillowy soft and ultra luxurious, they made the perfect Holiday Indian fusion dessert .
Note – This recipe has been updated from the archives – first published 23 December 2015. I’ve added new images and content, with some recipe improvements.
Let me tell you why I think these saffron clementine rolls are the best sweet rolls for breakfast – they’re literally sunshine yellow! Beautifully toasted saffron provides all the gorgeous golden colour and flavour that’s needed for these rolls.
The filling swaps cinnamon and instead is filling with a brown sugar, butter and lots of clementine zest. This perfectly infuses the rolls with a bright citrus flavour to cut through the rich creaminess.
I’ll take an extra helping with a piping hot mug of elaichi chai or switch it up and go for a Starbucks style eggnog latte (mines without eggs).
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The Dough
These rolls are made with an enriched, yeasted dough without eggs.
All purpose flour – aka plain flour.
Dried active yeast – I’ve used active dry yeast which requires blooming in warm milk and sugar. If you use fast action yeast, you can skip the blooming step and add directly into the recipe. I like to follow this handy guide by Sally’s Baking Addiction .
Sugar – I use white granulated sugar.
Milk – I use whole milk (full fat milk) for softness and creaminess.
Butter – I use unsalted butter which is needed in replacement of the egg. It provides softness and richness to the dough in absence of the egg.
Saffron – I gently toast and then crush to get a fine powder. When added to the warm milk, the saffron blooms and releases golden colour. I use similar techniques in my saffron milk cookie sticks .
Double cream – not added into the dough but poured in between the rolls just prior to baking. The cream adds richness and a slight gooeyness underneath the rolls. This is optional.
Filling
Brown sugar – I’ve experimented with both soft brown sugar and white sugar. Both work well, but I like the toffee flavour of brown sugar. Use whichever you prefer.
Butter – salted or unsalted works here. I bring the butter to room temperature – it needs to be spreadable but not melted . Melted butter will seep into the dough and ruin the texture.
Clementine zest – make sure to not grate down to the white part as this will cause bitterness.
Frosting
Cream cheese – I use a full-fat cream cheese.
Icing sugar – aka powdered sugar or confectioners sugar. It’s basically finely ground sugar mixed with a little cornstarch.
Cream – I’ve used double cream which is nice and thick for this icing.
Butter – I add a little unsalted softened butter.
Saffron – bloomed in the cream.
Optional – I reckon you could add a little squeeze of clementine juice to add extra flavour but you will need more icing sugar as extra liquid may thin out the icing too much.
The colours you can see of the dough and icing are purely with saffron. The only way to achieve these colours is to bloom the saffron the correct way. If you want the colours stronger, I suggest using a pinch of turmeric or a tiny pinch of yellow food colouring.
Storage
Saffron clementine rolls are best eaten on the day of baking for the softest texture. Serve them warm.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Saffron Clementine Rolls
Equipment
- oven
- baking dish
- Palate Knife
- Pizza Cutter
- Ruler
Ingredients
Dough
- 270 gram plain flour maida
- 35 gram melted butter unsalted
- 30 gram sugar white
- 150 gram milk full fat
- 3 gram yeast active dried
- big pinch saffron lightly toasted and crushed
- big pinch salt
Filling
- 35 gram butter unsalted
- 50 gram soft brown sugar
- 2-3 tablespoon clementine zest
Extra
- 3 tablespoon cream slightly warm
Frosting
- 3 tablespoon cream cheese full fat
- 10 tablespoon icing sugar
- 2 tablespoon cream
- big pinch saffron lightly toasted and crushed
- 2 tablespoon butter unsalted
Garnish (optional)
- pistachio dust/chopped
- edible rose petals
Instructions
- Take a couple of tablespoons of milk from 150 gram milk , warm in a microwave and add a big pinch saffron . Mix well and allow to steep.
Dough
- Warm the remaining milk in a bowl or glass measuring jug until lukewarm but not hot. Add 30 gram sugar and stir, then add 3 gram yeast and stir. Set aside until frothy. It can take 4-6 minutes.
- Meanwhile in a mixing bowl mix 270 gram plain flour and add big pinch salt .
- Add 35 gram melted butter and mix, then pour milk and yeast mixture and mix well to form a soft dough that is slightly tacky but not sticky.
First Rise
- Cover the bowl with cling film and leave it in a warm place to rise double in size. It can take up to 2 hours.
- Once risen, place the dough on a lightly floured surface. Gently roll dough into a rectangle (about ¼ inch thick) using a rolling pin.
- Evenly spread 35 gram butter (soft not melted) using a spatula onto rolled dough, then sprinkle 50 gram soft brown sugar and 2-3 tablespoon clementine zest .
Shape
- Cut vertical strips along the short side, width: 1 to 1¼ inches or 4cm for standard rolls. Use a ruler + pizza cutter for sharp edges.
- Take one strip, roll from one end to another, keeping it snug but not too tight.
- Place rolls cut side up in a over safe greased baking dish/pan. Space slightly apart as they will rise and expand.
Second Rise
- Cover the pan with cling film and leave it in a warm place for 30 minutes.
Frosting
- Warm the 2 tablespoon cream and infuse with a big pinch saffron .
- Whilst second rise is happening, make frosting by mixing 10 tablespoon icing sugar and 2 tablespoon butter .
- Add saffron infused cream and whisk until smooth. Then add 3 tablespoon cream cheese and whisk once more. Set aside.
Bake
- Preheat the oven 180°C (350°F) (160C Fan).
- Pour 3 tablespoon cream in the gaps of the rolls.
- Bake the rolls for 20-25 minutes or until light golden on top and the centre is soft.
- Once baked remove from the oven and allow to cool slightly.
- Spread saffron cream cheese frosting using a palate knife.
Decorate
- Sprinkle pistachio dust and edible rose petals. Serve warm.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Saffron Clementine Rolls
Equipment
- oven
- baking dish
- Palate Knife
- Pizza Cutter
- Ruler
Ingredients
Dough
- 270 gram plain flour maida
- 35 gram melted butter unsalted
- 30 gram sugar white
- 150 gram milk full fat
- 3 gram yeast active dried
- big pinch saffron lightly toasted and crushed
- big pinch salt
Filling
- 35 gram butter unsalted
- 50 gram soft brown sugar
- 2-3 tablespoon clementine zest
Extra
- 3 tablespoon cream slightly warm
Frosting
- 3 tablespoon cream cheese full fat
- 10 tablespoon icing sugar
- 2 tablespoon cream
- big pinch saffron lightly toasted and crushed
- 2 tablespoon butter unsalted
Garnish (optional)
- pistachio dust/chopped
- edible rose petals
Instructions
- Take a couple of tablespoons of milk from 150 gram milk , warm in a microwave and add a big pinch saffron . Mix well and allow to steep.
Dough
- Warm the remaining milk in a bowl or glass measuring jug until lukewarm but not hot. Add 30 gram sugar and stir, then add 3 gram yeast and stir. Set aside until frothy. It can take 4-6 minutes.
- Meanwhile in a mixing bowl mix 270 gram plain flour and add big pinch salt .
- Add 35 gram melted butter and mix, then pour milk and yeast mixture and mix well to form a soft dough that is slightly tacky but not sticky.
First Rise
- Cover the bowl with cling film and leave it in a warm place to rise double in size. It can take up to 2 hours.
- Once risen, place the dough on a lightly floured surface. Gently roll dough into a rectangle (about ¼ inch thick) using a rolling pin.
- Evenly spread 35 gram butter (soft not melted) using a spatula onto rolled dough, then sprinkle 50 gram soft brown sugar and 2-3 tablespoon clementine zest .
Shape
- Cut vertical strips along the short side, width: 1 to 1¼ inches or 4cm for standard rolls. Use a ruler + pizza cutter for sharp edges.
- Take one strip, roll from one end to another, keeping it snug but not too tight.
- Place rolls cut side up in a over safe greased baking dish/pan. Space slightly apart as they will rise and expand.
Second Rise
- Cover the pan with cling film and leave it in a warm place for 30 minutes.
Frosting
- Warm the 2 tablespoon cream and infuse with a big pinch saffron .
- Whilst second rise is happening, make frosting by mixing 10 tablespoon icing sugar and 2 tablespoon butter .
- Add saffron infused cream and whisk until smooth. Then add 3 tablespoon cream cheese and whisk once more. Set aside.
Bake
- Preheat the oven 180°C (350°F) (160C Fan).
- Pour 3 tablespoon cream in the gaps of the rolls.
- Bake the rolls for 20-25 minutes or until light golden on top and the centre is soft.
- Once baked remove from the oven and allow to cool slightly.
- Spread saffron cream cheese frosting using a palate knife.
Decorate
- Sprinkle pistachio dust and edible rose petals. Serve warm.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Elevate your Indian dinner party with this ultra creamy and rich Khoya Kaju Curry. Ghee fried cashew nuts are simmered in a white cream and mawa gravy which is slightly sweet and flavoured with spices.
The word “khoya” in the title of this recipe tells you everything you need to know. Khoya (the same thing as mawa or milk solids) is added to Indian sweets and savouries for richness. Particularly in savoury dishes, it makes the gravy silky and thick and balances out the spice.
Kaju khoya is definitely a luxurious dish and works well as a side alongside vegetable dishes, daals and pulao. To go all out fancy pair with vegetable makhanwala , dal maharani , and shahi pulao . Pea and mint pulao is also a good alternative.
Think of it as being in the same big-boy league as navratan korma and malai kofta . Perfect for special occasions and even a Diwali dinner party .
I find it quite rich and prefer to tone down the sides so instead go for Indian mixed vegetable curry or matar mushroom or hariyali aloo .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Cashews – crushed into the gravy and used whole. To make a little more budget friendly, use the cashew pieces for the gravy and whole cashews for the bulk.
Mawa – I exclusively make my own mawa using milk powder. You can also make mawa from ricotta cheese. You can find mawa in the fresh aisle of Indian grocery stores.
Onion – I’ve used brown onions so that the gravy retains it’s white colour. I first boil the onions for the gravy. Boiling and crushing the onions softens their sharpness and helps them dissolve into the gravy – a hallmark of Mughlai cooking. The result is a smooth base without the heaviness or dark colour of fried onions.
Garlic, green chillies & ginger – I always use fresh for the best taste.
Milk – to loosen the gravy.
Spices – saffron and garam masala.
Kasoori methi – gives restaurant style flavours. To extract as much flavour, rub it between your palms to crumble it.
Cardamom powder – adds its own flavour and cuts through the richness from the dairy. Don’t skip it!
Ghee – needed to pan fry the cashews.
Storage
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Khoya Kaju
Ingredients
- 150 grams cashew nuts
- 1 tablespoon broken cashew nuts
- 50 gram khoya
- 1 small brown onion roughly chopped
- 1 green chilli
- 1 tablespoon ginger-garlic paste combine
- 2 tablespoon ghee or butter
- 1 tablespoon garam masala
- 100-150 millilitres whole milk
- 2-3 tablespoon cream
- 2 tablespoon sugar
- ½ teaspoon cardamom powder
- pinch kasoori methi
- salt to taste
Garnish
- Big pinch saffron threads
Instructions
- In a pan boil some water, add 1 small brown onion and 1 tablespoon broken cashew nuts and boil until onion is soft.
- Add the boiled onion and cashews in a grinder along with 1 green chilli and make a fine puree.
- In another pan add 2 tablespoon ghee then add 150 grams cashew nuts . Pan fry until the cashews just change colour.
- In the same pan, add pureed onion-cashews and 1 tablespoon ginger-garlic paste , saute on low heat for 5-6 minutes.
- Then add 50 gram khoya and cook further until fat leaves the sides of the pan.
- Now add 100-150 millilitres whole milk and mix well.
- Add salt to taste , half the saffron threads and 1 tablespoon garam masala , mix well.
- Then add fried cashews (keep some for garnishing) and cook, if the mixture gets thicker, add some more milk.
- Cover the pan and cook for a couple of minutes.
- Add 2 tablespoon sugar ½ teaspoon cardamom powder and pinch kasoori methi , turn off the heat.
- Add 2-3 tablespoon cream and mix.
- Serve in a serving dish, sprinkle Big pinch saffron threads and remaining cashew nuts.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
