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By Benoit Castel

Recipe Cinnamon Rolls

To make this dish

Ingredient list

  • Brioche dough
    1000 g bread flour
    20 g salt
    250 g sugar
    40 g fresh yeast
    550 g egg
    400 g Lescure Unsalted 500g butter Roll 82% fat
    150 g Lescure UHT Cream 35% fat
  • Cinnamon Almond Cream
    165 g Lescure Unsalted 250g butter Roll 82% fat
    165 g egg
    165 g sugar
    165 g almond powder
    35 g cinnamon powder
  • Crumble decoration
    100 g Lescure Unsalted 250g butter Roll 82% fat
    100 g flour
    100 g almond powder
    100 g sugar
    10 g liquid vanilla

The recipe, step by step

  1. 01

    Brioche dough

    In the bowl of a stand mixer, combine all the ingredients except the butter.

    Knead for 3 minutes on low speed to incorporate, then for 20 minutes on medium speed.

    Add the cold butter cut into small cubes, knead for 2 minutes on low speed, then for 15 minutes on medium speed.

    Leave to proof at room temperature for 2 hours (the dough should double in volume).

    Punch down, then refrigerate the dough overnight (12 hours) at +4°C.

  2. 02

    Cinnamon Almond Cream

    Soften the butter by microwaving it in short bursts.

    Cream the butter with the sugar without whipping.

    Once the mixture is homogeneous, add half the eggs and the ground almonds.

    Add the remaining eggs and ground almonds, then the cinnamon.

    Use immediately

  3. 03

    Shaping and baking

    Roll out the chilled brioche dough using a dough sheeter to a thickness of 2 cm, forming a rectangle.

    Spread the cinnamon almond cream evenly over the entire surface.

    Roll the brioche tightly, then cut into 2 cm thick slices.

    Place the slices on a baking tray inside buttered 5 cm rings.

    Proof in the proofer for 2 hours.

    Brush with whole egg and bake at 160°C, damper closed, for 12 minutes.

    Brush with 30°C syrup immediately after baking.

  4. 04

    Crumble decoration

    In a stand mixer fitted with the paddle attachment, mix all the ingredients together until a dough forms, then stop mixing.

    Work the dough through a sieve to create vermicelli-shaped strands.

    Spread them out on a baking tray and bake at 145°C, damper open, for 20 to 25 minutes.

  5. 05

    Finishing touches

    Pipe a line of plain fondant, then sprinkle a little crumble on top of the fondant.