. Skip to main content

Fluffiest cinnamon rolls, with yogurt cream frosting

Close-up view of cinnamon rolls with yogurt cream frostingThe softest cinnamon rolls, a balm to the soul
I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for?  I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam.

Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info.  I will always use this dough to make these buns from now on.

240 ml warm milk
2 large eggs
570 g all-purpose flour
100 g sugar
2 1/4 teaspoon instant yeast
1 1/2 teaspoon salt
115 g unsalted butter (softened)

Cinnamon filling
200 g brown sugar
2 teaspoons cinnamon
115 g softened butter
1/2 cup nuts (cashews, walnuts, almonds...)

Strawberry jam
12-15 strawberries
50 g sugar (or more if you like it sweeter)
1 tablespoon of cornstarch
Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes.  Add a spoonful of this in a cup with the cornstarch to dissolve it.  Then add this mixture to the rest of the berries and stir until dissolved, about 2 minutes.

Yogurt Cream Frosting
100 ml whipping cream (crème fraiche entière)
60 ml Greek yogurt
100 g confectioners sugar
1 teaspoon vanilla
1/2 teaspoon salt
Whip cream in a bowl, add confectinoers sugar, vanilla and salt, then fold in the yogurt until creamy.

For the dough, in a bowl, mix the dry ingredients, then in another bowl stir together eggs and milk, then add the dry ingredients to the wet ingredients (using a dough hook if using a stand mixer). You can also use a bread machine (this is what I did and it works wonders). Once the dough has taken form, add the softened butter and knead for at least 10 minutes or until the dough is soft and doesn't stick to your finger (add more a spoonful of flour if sticky, more butter if dry).  Set aside to rise about 1-2 hours.  Once doubled in size, press down on the dough to release the air and knead about 3 minutes to flatten.  Cut dough in half, roll into a ball and roll out on a flat surface to a 12" x 6" rectangle. Spread your filling on this surface then roll to get a 12" long roll, then cut into 8 slices.  Place these rolls in a baking pan, cover with a clean dishtowel and leave in a warm place to rise about 2 hours or until doubled in size.  (You can also add 1/2 cup of milk in the bottom of the pan for more fluffiness, but I skipped this step, not having room, and my rolls were still ultimately fluffy.)

Spread the dough into a rectangular form, add a layer with of cinnamon fillingAlso made half with strawberry jam filling just to be crazy
Allow to rise until doubled in size before bakingAfter baking, add yogurt frosting

Preheat oven to 350° F / 175° C, then bake for 30-40 minutes. Wait about 10 minutes then spread the cream frosting on top while still warm.

Best served warm and you know it !  Enjoy, everyone ;)

Really the best I've ever made

Let's follow each other on Instagram : 
Instagram

Some useful links for baking equipment or similar objects in photos :

Oval au gratin pan

Comments

  1. So yummy 😋 I used brioche dough recipe for my cinnamon. I will try the Greek yogurt frosting sometime.
    I discovered more moist when putting the frosting just about 3 min before taking out from the oven.
    My hubby love cinnamon rolls for breakfast

    ReplyDelete

Post a Comment

Popular posts from this blog

Victoria Sponge cake revisited (gluten-free)

Here's a version of a Victoria sponge cake that kind of evolved on its own. This is a fairly straightforward layer cake. It involves 2 cake disks, buttercream and strawberry jam, decorated thereafter with some powdered sugar, or more cream and strawberries. I did, however, take liberties... Well, first of all, I didn't have any jam but I did have strawberries so made a quick jam by simmering about a dozen diced strawberries, a couple tablespoons of sugar and a star anise which I love adding lately to all jams (try it with fig jam, awesome combination).  But I digress... use some jam if you have some at home!  I also swirled one of the disks with raspberry reduction, mixed with a bit of the batter to add some color.  (Also, no need to do this except for a bit of fun or if you're always experimenting like me). Here's the rest of the recipe made with 2 eggs, a sign of the times : Batter: 1/2 cup softened butter or margarine 1 cup of sugar 2 eggs 1/2 cup of milk or juice...

Checkerboard cake

This was actually another accidental cake!  I had been wanting to make one of these checkerboard cakes for a while, and one day, I realized I had all the ingredients ready to go in my freezer, so in essence it went pretty quickly.  I often make cake disks and use them for cakes I'm making, and freeze extra disks for later use. So I had 2 chocolate cake disks and 2 vanilla cake disks in the freezer.  All that was needed was the cream and that went pretty easily since I also had some chocolate mousse frosting I had made previously. This was my first attempt, and although it was far from perfect (leaning to one side, lol), it turned out much better and easier than I expected. For tips, I would say 1) have some good cake cutters (I used glass cups and it's not ideal) 2) spread the frosting fairly thinly in between the layers in order to see the checkboard pattern 3) if you freeze cake disks or frosting ahead of time, it is a time saver, in a delulu kind of way 4) the wow fact...

Clafoutis with cherries

Clafoutis is one of my favorite French words because it can make me feel like I’m cursing or insulting someone, "You club-foot-id i o t. » Ok, only me ?! Never mind... It’s also the most delicious flan, so that’s double the fun, and the best part is it's quite easy to make. I often make different kinds depending on the fruits of the season and here you have pictures of an all cherry version, because our tree was so abundant with cherries just ready to harvest. Here's the recipe : 3 eggs 1/2 cup sugar (100 g) 3/4 cup flour (110 g) 1 cup milk (250 ml) 1 teaspoon vanilla or half teaspoon vanilla bean 1/2 teaspoon salt 3 tablespoons melted butter 1/2 pound of cherries (300 g) Preheat oven to 350° F / 180° C.  Butter a deep dish, pan or ramekin. In a bowl, beat the eggs and sugar until you get a smooth batter. Add milk, flour, vanilla, salt, melted butter. Place the cherries (remove stems, but no need to remove pits) in the pan or ramekin. Pour the batter over the cherries. Bak...