Mohammed Bukhari

01AynX02Tamara03SCET04Achievements05Off hours06Contact

Contact

05Off hours

Baking

A cinnamon roll in glazed ceramic, with a drip of cream icing.

Cinnamon rolls and focaccia are what I like making most.

Updated , from Berkeley.

My cinnamon rolls usually go into a round pan, packed tight, so the sides stay soft.

A cinnamon roll is a line rolled up tight: dough spread with butter, cinnamon and sugar, rolled into a log and cut into spirals.

There’s no photo of the focaccia yet. It never lasts long enough.

Overhead view of a round pan of unfrosted cinnamon rolls, seven spirals packed together on crumpled parchment, on a black stovetop.
Cinnamon rolls, unfrosted.
Two pans of baked cinnamon rolls on a black stovetop, a rectangular tin above and a round springform pan below, both lined with parchment.
Two pans of cinnamon rolls.
Eight small pecan tartlets, seven in a ring and one in the center, on a white plate on a wood-grain table.
Pecan tartlets.
Photo to comeTwo or three batches of my cinnamon rolls from different days, each with its date.Upright, 4:5, from above, in daylight, at least 1200 px wide.
Photo to comeMy focaccia, whole or cut.Upright, 4:5, from above, in daylight, at least 1200 px wide.