Cinnamon Rolls

A stringy, buttery brioche dough filled with warm cinnamon. The icing melts slowly over the warm spiral for a soft texture.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 561
• Protein: 10 g
• Carbs: 84 g
• Fat: 20 g

Ingredients

• 250 g Wheat flour ( sifted )
• 125 ml Whole milk ( lukewarm )
• 75 g Minimum butter sweet ( softened )
• 10 g Fresh baker's yeast ( crumbled )
• 40 g White sugar
• 60 g Brown sugar
• 0.5 piece Egg ( at room temperature )
• 1 tbsp Cinnamon powder
• 0.5 pinch Fleur de sel
• 60 g Cream cheese ( at room temperature )
• 30 g Icing sugar ( sifted )

Instructions

1. Yeast activation

   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. Dough kneading

   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. Butter incorporation

   Add 75g of softened butter piece by piece. Knead for 10 minutes: the dough should become smooth, elastic, and shiny.

4. First rise

   Cover with a cloth. Let it double in size in a warm place. The dough should be puffy and soft to the touch.

5. Shaping the spirals

   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. Cutting and second rise

   Slice 8 rolls 4cm thick. Place them in a buttered dish without touching. Let rise for 45 minutes until they meet.

7. Baking

   Bake at 180°C. Cook for 20 to 25 minutes. The crust should be golden brown but the center should remain soft.

8. Frosting preparation

   While the rolls are baking, whisk the cream cheese with the powdered sugar until a smooth and consistent cream is obtained.

9. Final icing

   Out of the oven, let cool for 5 minutes then generously spread the frosting over the still-warm cinnamon rolls.

Chef's tips

• 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.

Storage

Store in an airtight container at room temperature for 2 days. Reheat for 10 seconds in the microwave to restore softness.