Chiles-en-Nogada Cinnamon Rolls

After looking at Willow Bird Baking's Challenge, and looking at the requirement of innovating a cinnamon roll recipe, I started thinking about something gorgeous. Remember I just made Chiles en Nogada? Well, I add filling leftovers and I had pomegranate leftovers and walnuts... so I said, let's just do it! And they were amazing. They were really great. So now I'm passing the recipe to you... try it if you dare!
You will need:

For the filling
2-2.5 cups Chiles en Nogada filling (recipe here, make 1/4 of the recipe):
  • 1/4 lb lean ground beef
  • 1/4 lb ground chicken breast (you can use pork)
  • 1/2 garlic clove, finely chopped
  • 2 tbsp onion, finely chopped 
  • 1/4 medium apple, finely chopped
  • 1/4 medium pear, finely chopped
  • 1/4 large peach, finely chopped
  • 2 tbsp dried cranberries (you can use raisins)
  • 2 tbsp walnuts, finely chopped
  • 2 tbsp almonds, finely chopped 
  • 2 tbsp pine nuts
  • 1/8 cup of quince paste, chopped
  • 1 lemon zest
  • 1/5 cup sugar
  • 1/8 cup brown sugar
  • salt and white pepper
  • 1/2 tbsp olive oil
For the rolls
  • 250 mL whole milk
  • 1/4 cup olive oil
  • 1/4 cup sugar
  • 1.5 tsp active dry yeast 
  • 2 + 0.25 cups AP flour
  • 1/2 heaping tsp baking powder
  • 1/2 scant tsp baking soda
  • 1/4 heaping tbsp salt
  • 1/2 cup melted butter
  • 1 tbsp butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • generous sprinkling of cinnamon
For the glaze
  • 1/2 lb powdered sugar
  • 1 tsp cinnamon
  • 1 tsp "ground" walnuts (very finely chopped)
  • 1/4 cup milk
  • 1/4 cup melted butter
  • 1/2 tsp salt

For toppings
  • 2 poblano peppers, sliced thinly, stems and seeds removed
  • 1 handful pomegranate seeds
  • 1 handful walnuts

Make the filling and set aside. You can check the step-by-step directions here.

Place over medium heat milk, olive oil, and sugar in a medium saucepan. Heat to just below a boil. 

Set aside and cool to warm -about an hour. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 2 cups flour.

Stir until just combined, cover with a clean kitchen towel... 

 ...and let it rise overnight.

Add baking powder, baking soda, salt and 1/4 cup flour. Stir.

Sprinkle flour in your working area.

Bring the dough to the floured area and start kneading. With a rolling pin start pressing the dough.

Make the shape of an almost rectangle.

Melt 1/2 cup butter and drizzle it over the dough.

Spread it with your hands/fingers. It's messy, I know.

Top with sugar, brown sugar and cinnamon.

Now, go to the filling...

And spread it over the dough.

 Start rolling by the long side. Start from the far side of you to the nearest side of you =) Try to keep it tight. When you finish, pinch the end with the roll so the "log" is closed.

Place 1 tbsp butter in an aluminium skillet...

Spread it all over!

Start cutting the log so you get the cinnamon rolls, about 1/2-3/4 inches wide. Place them a little spaced from each other in the foil skillet. 

Let them rise for an hour or two. About 10 minutes before the rising time's over, preheat your oven to 375°F.

When fully rised, place them in the oven for 12-15 minutes until lightly golden.

Meanwhile, remove seeds and veins from poblano peppers. Chop them in thin slices.

Prepare the topping you will be using.

Now prepare the glaze. Place the glaze ingredients in a bowl and whisk them together.

When rolls are ready, remove them from oven.

Top with glaze. It will harden when it cools.

Top with toppings.

And serve!

Usually, Chiles en Nogada are served cold, or at least at room temperature.

So maybe you want to eat them cold? I didn't. I eat them right away.

And they were amazing. 

I hope you give it a try!!! Let me know what you think!