Cinnamon rolls
Madagascar cinnamon rolls: risen brioche dough, butter and cinnamon powder filling, icing sugar glaze.
- Prep 25 min
- Cooking 20 min
- Total 45 min
- Difficulty Medium
These cinnamon rolls pair a risen brioche-style dough with a filling of butter, brown sugar and ground cinnamon, then a simple icing sugar glaze poured on as soon as they come out of the oven.
Madagascar cinnamon flavours the whole filling here. Our family grows this Ceylon cinnamon in Vangaindrano, in south-eastern Madagascar.
Preparation
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In a bowl, dissolve the yeast in the warm milk and leave to rest for 10 minutes.
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In a large bowl, mix the flour, sugar and salt. Add the egg, the yeasted milk and the 40 g of soft butter. Knead for 8 to 10 minutes, until you get a smooth, elastic dough.
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Cover and leave to rise for 1 hour at room temperature, until the dough has doubled in size.
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On a floured surface, roll out the dough into a rectangle of about 30 x 40 cm.
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Spread the 50 g of soft butter over the whole surface, then sprinkle with the brown sugar mixed with the cinnamon powder.
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Roll the dough up on itself lengthways, then cut the resulting log into 8 equal pieces.
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Arrange the rolls side by side in a buttered dish, cover and leave to rise again for 20 minutes.
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Preheat the oven to 180°C. Bake for 20 minutes, until the rolls are golden.
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Mix the icing sugar with the milk to get a smooth glaze, and pour it over the warm rolls.
The little extra that changes everything
For a breakfast without an early alarm, shape and cut the rolls the day before, place them in their covered dish in the refrigerator overnight, then take them out 30 minutes before baking: the second rise then happens in the refrigerator, more slowly. Other ideas for using cinnamon powder appear in Madagascar cinnamon: stick or powder. Another cinnamon and vanilla cake: soft vanilla and cinnamon cake. Our products for this recipe: Madagascar cinnamon (40 g pouch)
