Fancy Fluffy Cinnamon Rolls
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Today, we show you how to make tasty homemade cinnamon rolls. No need to wait for the holidays to enjoy these tender cinnamon rolls.
This recipe takes a long time but it is worth it!
Chef Ludivine will walk you through all the steps and will help you recreate these fluffy and fancy cinnamon rolls from scratch with a delicious caramel sauce and chopped walnuts.
Bon appétit!
Difficulty: 
Prep time: 1 hr / Cook time: 20 mins / Servings: 10 rolls
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Cinnamon Butter Filling
5 oz (140g) - Butter
2 tbsp (20g) - Dark brown sugar
½ tbsp (3g) - Cinnamon
Brioche Bread
3 oz (90ml) - Milk
1 tbsp (10g) - Active dry yeast
4 - Eggs
3⅔ cups (500g) - Flour
⅓ cup (80g) - Sugar
½ tbsp (10g) - Himalayan salt
1 oz (28g) - Butter
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, and mixing bowls.
Cinnamon Butter Filling
1 - Place the butter in a mixing bowl and microwave it for about 30 seconds or until soft.
2 - Mix the butter using a whisk until you get a creamy texture.
3 - Then, add the dark brown sugar and the cinnamon. Stir using the whisk until well combined.
4 - Put all the butter filling on a food wrap using a spoonula, as shown here.
5 - Chill the butter for 1 hour. While the butter filling is chilling, start your brioche dough.
Brioche Bread
1 - Pour the milk into a bowl and microwave it for 1 minute. The milk should be at around 90°F (32°C).
2 - Add the active dry yeast to the lukewarm milk, then mix using a fork and let it rest for 15 minutes.
3 - In the meantime, combine the flour, sugar, and salt in the bowl of your stand mixer. The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
4 - In a separate bowl, crack the eggs and mix using a whisk.
5 - Add the butter to the flour mix as well as the yeast mix. Start to knead using the hook attachment of your stand mixer.
6 - While kneading, slowly incorporate the eggs into your dough and knead for about 15 minutes at medium speed.
7 - Oil your hands, the countertop, and a large mixing bowl with vegetable oil and shape the dough as shown here.
8 - Place the brioche dough in the oiled bowl, cover with a food wrap, and chill it for 2 hours.
9 - Dust your countertop with flour and roll the brioche out using a rolling pin (marble/wood). Next, place the butter in the center of the dough and refold the edges of the brioche to wrap the butter in.
10 - Roll the brioche dough lengthwise and fold it again. Repeat 3 more times, letting the dough rest for 2 hours between each fold. We are showing you the full process for step 9 and 10 here.
11 - Preheat your oven to 340°F (170°C).
12 - Roll the brioche out before rolling it up like traditional cinnamon rolls. Cut the individual cinnamon rolls, you will be able to get about 10 rolls with this recipe. Sabatier knives are excellent French blades we recommend for professional and home cooks.
13 - Drizzle and spread one tablespoon of vegetable oil in a baking pan (or a baking dish), using a pastry brush (boar/silicone).
14 - Place the cinnamon rolls in staggered rows, cover them with a kitchen towel and proof them for 1 hour. Then, bake them for about 20 minutes at 340°F (170°C).
15 - For the plating, pour a delicious caramel sauce and sprinkle some freshly chopped walnuts on the cinnamon rolls. We love the timeless elegance of marble and recommend these cute marble plates (porcelain/melamine).
16 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.