Crispy Cinnamon Roll with saffron broth

Method

1. Start by prepping your all-purpose flour, instant yeast, kosher salt so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the cinnamon roll and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the instant yeast and season generously; give everything a minute to come together.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.