Cinnamon Rolls
Ingredients
- 250 gWheat flour (sifted)
- 125 mlWhole milk (lukewarm)
- 75 gUnsalted butter (softened)
- 10 gFresh baker's yeast (crumbled)
- 40 gWhite sugar
- 60 gBrown sugar
- 0.5 pcEgg (at room temperature)
- 1 tbspCinnamon powder
- 0.5 pinchFleur de sel
- 60 gCream cheese (at room temperature)
- 30 gIcing sugar (sifted)
Method
A stringy, buttery brioche dough filled with warm cinnamon. The icing melts slowly over the warm spiral for a soft texture.
- 1
Heat the whole milk to 35°C, no more. Dissolve the fresh yeast in it with a pinch of sugar. Let it bubble for 10 minutes.
- 2
In the bowl, mix the wheat flour, white sugar, and sea salt. Add the egg and the milk-yeast mixture. Knead until the dough pulls away from the sides.
- 3
Add 75g of softened butter piece by piece. Knead for 10 minutes: the dough should become smooth, elastic, and shiny.
- 4
Cover with a cloth. Let it double in size in a warm place. The dough should be puffy and soft to the touch.
- 5
Degas the dough. Roll it out into a large rectangle. Spread with the remaining 75g of butter, sprinkle with brown sugar and cinnamon. Roll up tightly.
- 6
Slice 8 rolls 4cm thick. Place them in a buttered dish without touching. Let rise for 45 minutes until they meet.
- 7
Bake at 180°C. Cook for 20 to 25 minutes. The crust should be golden brown but the center should remain soft.
- 8
While the rolls are baking, whisk the cream cheese with the powdered sugar until a smooth and consistent cream is obtained.
- 9
Out of the oven, let cool for 5 minutes then generously spread the frosting over the still-warm cinnamon rolls.
Frequently asked questions
How do you get this dish right?
- Use unflavored dental floss to cut the rolls without squashing the dough.
- The butter must be soft like cream, never melted, so the spiral holds during baking.
How long does this dish keep?
Store in an airtight container at room temperature for 2 days. Reheat for 10 seconds in the microwave to restore softness.
