Because we can’t find cinnamon rolls in France, I’ve never actually had the chance to fall in love with these beautiful little pastries. Nevertheless, I’ve always wanted to make them. But making cinnamon rolls for two is a little too much. I was afraid of eating the whole thing by myself. :)
Finally, the opportunity presented itself or rather I created one and gave myself the perfect excuse for making a batch. I decided it would be good for my husband to take some freshly baked goods to work to share with his colleagues. So now that I knew I would not be having them around the house for long I put myself to work.
I did a little research and decided to go with a simpler version that everybody would be comfortable making at home. It also has a lot less butter and it takes a lot less time to prepare than a brioche dough for example which would be the more complicated version of cinnamon rolls. So a win-win situation.
I adapted slightly the recipe from Food & Wine
and they turned out really good. According to my husband they were a big hit!
They are easy to make! The important thing is to be patient and respect the cooling times. A cold dough makes all the difference; you’ll be able to work with it a lot easier.
For the Dough
Whole milk 245 g
Dry yeast 14 g
Sugar 125 g
Salt 5 g
Egg yolk 2
All-purpose flour 510 g
For the Filling
Butter 130 g
Cinnamon 10 g
Brown sugar 100 g
For the Glaze
Icing sugar 145 g
Milk 30 g
In a bowl mix the warm milk with the yeast and a teaspoon of sugar. Let it rest for about 10 minutes or until it starts to make bubbles. Colder room temperature may slow down the process.
In a bowl of a stand mixer using the paddle attachment mix the butter, the salt, the sugar until it has changed colour and has a fluffy consistency. Scrape down the sides of the bowl.
Add the egg and the egg yolks one at a time and mix until they are properly incorporated.
Add half of the flour and mix on low speed (otherwise you will end up with flour all over yourself and all over your kitchen!) until it has incorporated into the mixture.
Add the milk/yeast and mix to combine. Scrape the sides of the bowl.
Now replace the paddle for a hook attachment and add in the rest of the flour in 3 additions. Mix for about 10 minutes, until a dough has formed. It will be a little sticky but you will be able to work with it.
Transfer to a lightly floured work surface and shape the dough into a ball. Transfer to a lightly floured bowl, cover in plastic wrap and let it rest in a warm place for about 1.5 hours or until it has doubled in volume.
You don’t want to be a very hot place. Just warm. If it’s cold, then it will just take longer for the dough to double its volume! Be patient. :)
Line a baking sheet with parchment paper.
When the dough is ready transfer it to a lightly floured surface and divide it into to equal pieces. Work with one at a time.
Roll out each one into a rectangle (one side twice as big as the other) and transfer onto your previously lined baking sheet. Cover with parchment paper and repeat the operation with the other half of the dough. Cover with parchment paper and refrigerate for an hour. You could also use the freezer if you are in a hurry, for about 15 minutes. Beware not to chill it too long or it will break when rolling it!
In the meantime, you can prepare your filling!
Soften the butter until it has the consistency of butter (beurre pommade!). You can do this either using the paddle attachment of your mixer or using the microwave 10 seconds at a time. In between make sure to take it out of the microwave and mix the butter properly so you don’t end up with melted butter.
Add the cinnamon and the brown sugar and mix to combine.
Spread half the filling evenly on the rolled out dough number 1 (keep number 2 in the refrigerator). You can use a spoon or an offset spatula if you have one.
Trim the edges so that you have a perfect rectangle. From the long side tightly roll up the dough.
Repeat the operation with rolled out dough number 2.
Transfer both rolls onto the baking sheet chill in the freezer for about 30 minutes. This will allow for the rolls to be easier to cut and for them to keep their shape! Don’t skip this part!
In the meantime, butter a 25 cm round cake mould and cover with parchment paper (it will make it easier to unmould) or butter a muffin pan.
There are 2 options for baking these pastries. Either you cook them as a group and you will end up with a pull apart cinnamon roll. Or you could bake them individually. Completely up to you.
I tested both options and they are both really good. Personally I think the pull apart version is nicer. You can try it both ways.
Pre-heat the oven to 180 degrees Celsius.
Once they are properly chilled cut them into 3 cm rolls. Arrange into the mould (CUT SIDE UP) starting from the outside in concentric circles.
Cover with plastic wrap and let them rise for 1 hour. They should be nicely puffed.
Bake for about 40 minutes or until golden brown.
You can prepare the rolls overnight and bake them in the morning so you have fresh and warm rolls for breakfast. In order to do this, once you have cut them and placed them in their moulds, cover in plastic wrap and let them puff in the fridge overnight.
The next morning remove from the fridge and let them regain room temperature before baking.
Whisk the milk and powdered sugar together.
For the Finishing Touches
Remove the rolls from the oven and let them sit or about 10 minutes. Unmold and then drizzle with the glaze.