Noon Rogani, aka “Cinnamon Turban Bread”

The July BOM (bread of the month) for the Facebook Artisan Bread Bakers group was Noon Rogani, a breakfast bread from Azerbaijan. We followed the recipe posted on the King Arthur website. This simple yet impressive bread is filled with cinnamon, sugar, and butter, and looks almost like a giant cinnamon roll. The shape is supposed to resemble a turban: hence, the name my daughters gave it — Cinnamon Turban Bread.

The dough is fairly straightforward and consists of flour, yeast, water, salt, sugar, and vegetable oil. My six-year-old helped me mix up the dough. We began by weighing the flour.

Then we mixed the flour, yeast, and water to make a slurry, which we allowed to rest for 10 minutes.

We mixed in the rest of the dough ingredients and kneaded everything together. The recipe was rather vague on the kneading time, saying only to knead “until the dough is smooth and elastic”. I didn’t time myself while I kneaded the dough, but I’m pretty sure I under-kneaded and didn’t develop the gluten enough. The next time I make this recipe, I’ll knead the dough for about 10-12 minutes and make sure I get a good windowpane.

After kneading the dough, we put it in an oiled bowl to ferment.

After about 40 minutes, I (my daughter had lost interest by this time) dumped the dough out onto the dining room table and pressed it out into a rough square. Then I rolled the dough out to a large square. The recipe said the square should be about 23 inches, but mine was nowhere near that large. I rested the dough several times, but was never able to get it rolled out to the correct size, which I blame on the under-developed gluten mentioned above. 

Never one to let failure dampen my spirits, I pressed on with my dough as it was. The next step was to brush the dough with melted butter and sprinkle it with cinnamon sugar. Then I rolled the bread like a jelly roll. I continued to roll the dough like you would a baguette, stretching the rope out gently as I went. The rope was supposed to reach five feet, but again mine fell well short of this goal.

Still undeterred, I twisted the rope from the center to the ends, then coiled it into a turban shape.

After brushing the “turban” with butter, I covered it and let it rest for about 45 minutes. I baked the loaf at 400 degrees F for about 30 minutes, until it was well-browned and baked through.

The final embellishment was my own. Since it looked so much like a giant cinnamon roll, how could I resist glazing it?

I was afraid that the loaf would be too dense, since I wasn’t able to roll it out to the proper length. But it tasted just as others have described it — slightly crunchy on the outside, and warm, gooey, and tender on the inside.

Like a giant cinnamon roll.

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18 Comments

  1. August 6, 2010 at 8:43 pm

    How’d I miss this one?

    It really is terrific, looks and taste.

  2. July 31, 2010 at 6:46 pm

    Wow I ‘ve just seen Sally’s take on this – what a fun bread and I was just reading your cultured butter post, I think I might have to try both ! What a lovely blog!

    • gaaarp said,

      July 31, 2010 at 7:32 pm

      Thanks, Joanna. The cultured butter is too good for words; you really should try it!

  3. sallybr said,

    July 31, 2010 at 12:57 pm

    I cannot believe I managed to make it STILL in July! :-)

    here is the link to my post about it

    http://bewitchingkitchen.com/2010/07/31/cinnamon-turban-bread/

    A lot of fun, but I managed to mess up baking…. oh, well – next time!

  4. July 31, 2010 at 12:56 pm

    [...] Noon Rogani just in time to join this party: [...]

  5. July 29, 2010 at 7:54 pm

    [...] KAF. If you have lots of counter space, try this one. But don’t forget to twist it. Thanks, Phyl. I loved this. So challenging. But fun!!! There are 517 members of Artisan Bread Bakers. I am sure [...]

  6. Comfy Cook said,

    July 26, 2010 at 9:25 am

    What a yummy bread. This bread would not have a chance in my family’s homes. It would be gone before, we could turn around.

  7. misterrios said,

    July 22, 2010 at 2:47 pm

    That looks all kinds of wonderful! Great job.

  8. July 12, 2010 at 11:23 am

    This looks so awesome. How did you eat it?!–tearing off chunks or did you take a knife to it?

    • gaaarp said,

      July 12, 2010 at 11:49 am

      Thanks. We tore off chunks, unspiralling it as we went. The kids decided it was as much fun to eat as it was to make.

  9. ap269 said,

    July 12, 2010 at 1:48 am

    This looks really delicious! As you said: like a giant cinnamon roll. YUM!

  10. Leah said,

    July 11, 2010 at 2:12 pm

    This looks delicious! What fun!

    Leah

  11. Di said,

    July 11, 2010 at 12:21 pm

    My girls love to help, but I’m not always that patient. I’m sure they would love this bread. I’ll have to see if I can find time to make it. Yours looks great, and of course it needs icing. =)

  12. Tes said,

    July 11, 2010 at 10:51 am

    Wow the bread bread looks stunning! Your daughter looks like she had a lot of fun helping out in the kitchen. I will try this with my son, soon.
    Thanks for sharing,
    Tes

  13. Kayte said,

    July 11, 2010 at 10:15 am

    Wow, that looks fabulous. How much of that could I eat before the guys found out it was in the house…probably not much as the smell of baking would give it away pretty quickly I fear. It’s nice to have a pinch hitter in the wings for those important moments in the kitchen, it looks like she was doing a fine job.

    • gaaarp said,

      July 11, 2010 at 10:25 am

      Both my girls love to cook and bake, and I encourage that whenever I can (even though it often means more work for me!).

      I guarantee your guys would LOVE this recipe. You should try it!

  14. Margaret said,

    July 11, 2010 at 9:59 am

    That looks ‘divine’. I may have to join this group just so I have an excuse to make more bread. Great job.

    • gaaarp said,

      July 11, 2010 at 10:26 am

      We’d love to have you. We only bake one recipe a month, so it’s a pretty easy pace.


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