Cinnamon roll

Ingredients:

For the Brioche :

• 400g T45 Flour
• 80g Warm Milk
• 60g La Perruche Cassonade
• 60g Butter
• 15g Fresh Baker’s Yeast
• 4g Baking Powder
• 1 Egg
• 1 Teaspoon Vanilla Flavoring
• Half A Teaspoon Salt

For The Cake Filling :

• 50g Soft Butter
• 30g La Perruche Cassonade
• 2 Teaspoons Cinnamon

For The Icing :

• 80g La Perruche Cassonade
• 45g Butter
• 15cl Single Cream
• 1 Pinch Fleur De Sel
• Some Pecans

Preparation:

Making the brioche dough

1. Use the hook attachment on your food processor for this recipe. Place the flour, baking powder and La Perruche Cassonade in a food processor and mix well.
2. In a glass, mix the sachet of baker’s yeast with the warm milk and leave for 5 minutes. Add the egg and warm milk/yeast mixture to the food processor and process on low-medium speed until dough forms.
3. Cut the soft butter into pieces and add a little at a time to the food processor, letting each piece integrate before adding the next. This may take around 5 minutes.
4. Knead the dough (still using the hook attachment) for approximately 8 minutes until slightly sticky and elastic.
5. Form the cinnamon rolls dough into a ball and leave it at the bottom of the bowl. Cover the bowl with cling film or a clean tea towel and leave to rise for at least 1 hour. The dough should double in volume.

How to draw cinnamon roll?

1. To garnish the cinnamon rolls, mix the La Perruche Cassonade and cinnamon in a bowl. Set aside, away from drafts.
2. Once the cinnamon roll dough has risen, and after degassing it, roll it out on a floured work surface using a rolling pin into a rectangle.
3. Spread the soft butter over the entire dough, leaving 1-2 cm on the edges, then add the Cassonade-cinnamon mixture evenly over the entire preparation.
4. Then roll the dough over itself, using a knife to cut out rolls about 5 cm thick. Repeat until you’ve cut out the entire roll of cinnamon roll dough.

Baking the cinnamon roll brioche

1. Place the rolls in an ovenproof dish, spacing them slightly apart, and leave to rise for at least 1 hour. Place in an oven preheated to 180°C for 25 to 30 minutes, until golden brown.

How do you make the cinnamon roll Icing?

1. Once out of the oven, it’s time to prepare the cinnamon roll icing. Roughly chop the pecans into pieces. In a hot saucepan, pour the La Perruche Cassonade with a tablespoon of water and allow to melt without stirring.
2. Once the La Perruche Cassonade forms a caramel, add the cream, stirring constantly over low heat. Once the cream is well incorporated, remove the pan from the heat and add the butter and fleur de sel, stirring constantly.
3. When the butter is well integrated, return the pan to the heat for 2 minutes until the mixture thickens a little, then add the pecans and stir.
4. Immediately pour the pecan caramel over the rolls or with a pastry brush.