Ahhh the cinnamon rolls . They are the perfect accompaniment to our 5 p.m. tea in the winter, especially this holiday season. Commonly known as cinnamon rolls , they are a compendium of ultra comforting delicacies. These traditional Swedish specialties, widely consumed in Northern Europe and the United States, are essential this season . If we made it our cute sin , we've never taken the plunge to make it ourselves . The fear of not making them as good as our favorite coffee shop discourages us. Finally, that was before we discovered the recipe of our favorite chef, Cyril Lignac . Here is his cinnamon rolls recipe , which will delight your taste buds!
Cinnamon rolls:the recipe to absolutely try
Selfie at breakfast, on Instagram on Sunday at their brunch, cinnamon rolls turn the heads and bodies of foodistas. Cyril Lignac hit the nail on the head with this recipe on his show Tous en Cuisine . By following the instructions to the letter, you will amaze more than one, and your stomach included!
Utensils:
- 1 small bowl
- 1 tablespoon
- 1 brush
- 1 spatula
- 1 knife
- 1 small saucepan
- 1 springform pan
- 1 whip
Ingredients:
- 2 rolls of puff pastry
- 20 grams of butter + a little for the mold
- 1 tablespoon of melted honey
- Flour for the mold
- 40 grams of powdered sugar
- 6 cl of water + 1 tablespoon of orange blossom water
For the cinnamon butter:
- 100 grams of semi-salted softened butter
- 35 grams of crushed hazelnuts
- 35 grams of crushed white almonds
- 90 grams of cane sugar
- 1.5 tsp ground cinnamon
- 35 grams of dark chocolate chips
Cinnamon rolls:how to make them
Preparation:
- Preheat the oven to 190°C.
- In a small bowl, combine the hazelnuts and almonds. Butter and flour a slightly wide mold.
- In a bowl, mix the semi-salted softened butter, cane sugar and cinnamon. Spread the puff pastry on top of each other. Spread the scented butter with a spatula and sprinkle with dried fruit and then chocolate chips.
- Roll the pasta into a sausage shape tightly, cut in half, then cut each half into 5 pieces. Place them in the mold to miss. Drizzle with melted butter and honey. Bake for 35 minutes.
- In a small saucepan, prepare the glaze by pouring the sugar with the water, bring to the boil for a few seconds, then add the orange blossom water. Leave aside.
- At the end of the puff pastry cooking, quickly unmold before the caramel sticks to the mould, very gently going around with a knife blade. Top with a little frosting.
There you go, enjoy!
