Cinnamon Rolls

Cinnamon Rolls Recipe - Bruno Albouze - The Real Deal

Cinnamon Rolls Recipe

Serves 7.

Brown Sugar Cinnamon Caramel Filling
0.8 cup (200g) heavy cream
2 Tbsp (20g) caster sugar + 2 grams pectin; mixed together
1/2 Tbsp (3.3g) ground cinnamon.
2.3 ounces (70g) glucose or corn syrup
0.2 cup (40g) granulated sugar
0.2 cup (40g) brown sugar
A pinch of salt
5 Tbsp (80g) butter, cubed.

Warm up heavy cream, whisk in the sugar-pectin mixture and cinnamon; bring to boil and set aside. Meanwhile, make a brown caramel with corn syrup and sugars. Note that since the brown sugar will trick the color of the caramel at its early stage; cook sugars until it begins to smoke. Turn heat off and carefully, pour in the hot cream mixture, stir well and cook for 2 minutes whisking constantly. Remove from the stove and whisk in butter and salt. Let cool and refrigerate. Use at room temperature.

2 ounces (60g) walnut, crushed and lightly toasted
2 ounces (60g) hazelnut, crushed and lightly toasted
*Nuts are optional. Pecans can be used as well.

This recipe yields about 3 cinnamon rolls recipes (≈3x7=21 servings).

1.9 cups (250g) bread flour
1.9 cups (250g) app-purpose flour
1/4 cup (50g) sugar
1 Tbsp (12g) salt
1 ounce (30g) fresh yeast or 1/2 oz/15g instant yeast
0.2 cup (50g) milk
5 ea. (250g) eggs
17 Tbsp (250g) butter, cubed and chilled.

In the mixer fitted with the hook attachment, combine flours, sugar, salt and yeast. Add chilled eggs and milk and mix on low speed – increase to medium for about 10 min until smooth; scraping down the sides of the bowl and hook at it goes. Add cubed butter gradually and continue mixing until completely smooth and elastic; it should take 10/12 min. The dough should not stick to the touch. Shape into a tight round (no flour needed) – let rise for 90 min or until it is at least doubles in size. Transfer onto a clean (no flour still) work surface and fold into a flat slab. Store on baking tray lined with silicone mat and wrap up, flaten again and freeze for an hour. This will put the brioche to ‘sleep’ – then place in the refrigerator overnight. Though, at this juncture the brioche can be stored in the freezer for up to 2 week. Divide into 3 portions ≈0.8 lb/360g, wrap up and freeze for later use. Or, roll out into 3 sheets, top with parchment paper, form cylinders, wrap up and freeze. Always put things to thaw in the refrigerator in advance prior using.

Lemon Glaze
Mix: 1 cup (125g) sifted powdered sugar with 2 Tbsp/25g water and 2 Tbsp/25g lemon juice; cover and set aside.

Cinnamon Rolls Assembly & Baking
Leave cinnamon filling out to soften. Never spread over dough while too soft or hard. Use one-third of the brioche ≈0.8 lb/360g. Roll into a 9x14 inch (23x34cm) ≈0.15-inch/4mm thick sheet. Freeze on tray for about 15 min. Lay brioche sheet on the work surface (no flour needed) and spread the caramel cinnamon filling. The thickness of the filling should match the thickness of the dough and spread nuts over evenly. Gently, flaten with the rolling pin, form a log and freeze for 20 min to rest. Meanwhile, butter and flour a nonstick round pan (9”/23cm) or line bottom with greased parchment paper. Pull cinnamon rolls log from the freezer and reshape it into a perfectly even ≈14 inch/35cm cylinder. Divide into 7 equal portions and arrange them in the pan spacing them about 1/2 inch/1.25cm). Press down a bit, cover and let proof for about 90 min. Egg-wash (optional) and bake at 350ºF (180ºC) for 35/40 min. Glaze gently and put pan back in the oven to set for just a minute. Cool 15 min and unmold. Serve at room temperature – Enjoy!

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