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Deep fried cinnamon rolls are arranged on a white platter, one is spread with a pink frosting - A Persian roll!
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4 from 10 votes

Homemade Persian Rolls

Persian rolls are a popular sweet roll / doughnut in Thunder Bay, Ontario - Basically a deep fried cinnamon bun, with fruity frosting. Here's my Persians recipe!
Prep Time30 mins
Cook Time20 mins
Rise time1 hr 45 mins
Total Time2 hrs 35 mins
Course: Dessert, Snack
Cuisine: Canadian
Servings: 12 Doughnuts
Calories: 447kcal
Author: Marie Porter


2 Baking Sheets
Parchment Paper
Deep Fryer



  • 1 ½ cups Warm - NOT hot! - water
  • 4 teaspoon Active dry yeast
  • 3 tablespoon Granulated sugar
  • 3 ½ cups All-purpose flour
  • 1 teaspoon Salt
  • ¼ cup Butter melted & cooled
  • ½ cup Sugar
  • 1 tablespoon Ground cinnamon
  • Oil for frying


  • ¼ cup Butter softened
  • ¼ cup Apple jelly
  • ¼ cup Seedless raspberry jam
  • 4 cups Confectioners / Icing / Powdered Sugar
  • 2 tablespoon Milk



  • Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
  • In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
  • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
  • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
  • Line a couple of baking sheets with parchment paper, set aside.
  • Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 12 x 18" or so.
  • Use a pastry brush to spread melted butter all over the dough – you might not use it all, that's ok. Mix together the sugar and cinnamon, sprinkle evenly over the melted butter.
  • Starting with one of the longer edges, tightly roll the dough up.
  • Use a sharp knife to trim the ends so that they are flat, then slice the roll into 12 even rounds. Slightly flatten each roll between your hands, stretching out to an oblong shape and ensuring end is sealed to rest of dough.
  • NOTE: I flatten mine a fair amount more than is traditional, as I am terrible at deep frying anything thick.
  • Carefully place each roll onto the baking sheets, spacing them evenly and leaving room for them to rise.
  • Cover pans with plastic wrap, allow to rise one more time – about 45 minutes.
  • While waiting for the Persians to rise, start heating your frying oil to 350 F (180 C)
  • In small batches, deep fry doughnuts for a minute or two - until golden brown on the under side - before carefully flipping and frying for another 1-2 minutes on the second side.
  • Use a slotted metal spoon to transfer doughnuts to paper towel lined baking sheets or plates.
  • Allow oil to come back up to temperature between batches.
  • Allow doughnuts to cool completely.


  • Whip butter , jelly, and jam together until smooth.
  • Slowly add powdered sugar a bit at a time, until incorporated completely.
  • Beat on high for 1 minute – mixture will be very, very thick.
  • Lower mixer speed to lowest setting, and slowly add milk. Once incorporated, check for consistency - you want it thick, but soft enough to spread.
  • Add more milk or sugar to achieve the consistency you want, if needed.
  • Spread cooled doughnuts with frosting.


Note: Nutritional info is exclusive of the oil retained by deep frying.
Also, it assumes you'll use ALL of the frosting, but you'll likely have leftovers!


Calories: 447kcal | Carbohydrates: 90g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 271mg | Potassium: 66mg | Fiber: 2g | Sugar: 58g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg