Muffaletta Cinnamon Roll

Name: Muffaletta Cinnamon Roll
Cuisine: Canadian
Ingredients: 1 cup Milk, lukewarm; 2 tsp Yeast, dry active; 4½ cup Flour, all-purpose; 4½ cup Flour, all-purpose; ¼ cup white granulated; 1 tsp Salt; 2 Egg; ½ cup Butter, diced; 2½ tbsp Grapeseed oil; 7 oz Provolone; 7 oz Mozzarella; 7 oz Mortadella; 7 oz Salami, Genoa; 7 oz Salami, Genoa; 7 oz Soppresseta; 7 oz Olives, green Castelfranco; 7 oz Olives, green Castelfranco; 3½ oz Vegetable giardiniera; 3½ oz Red Bell Pepper, charred, peeled; 1¾ tbsp Capers, washed; 4 tsp Garlic cloves, shaved; 2 tbsp Shallots, shaved; ¼ cup Parsley, oregano, celery Leaves; ¼ cup Parsley, oregano, celery Leaves; ¼ cup Parsley, oregano, celery Leaves; Lobster Meat, cooked knuckles, 12 pieces; Lobster Meat, cooked knuckles, 12 pieces; Pea Sprouts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

1 cup Milk, lukewarm
2 tsp Yeast, dry active
4½ cup

Americas
Canada
Bread

Method

Combine the warm milk, yeast & 1 tsp of sugar in bowl, set aside to bloom until foamy & frothy. In a mixer combine the remaining ingredients & add bloomed yeast - mix for 8-10 minutes.

Move to a well-oiled bowl, cover with plastic wrap & let proof in a warm spot for 1½ hours. Punch the dough back down, turn out onto floured surface, roll out to a ¼” thick rectangle.