Description
Soft overnight-dough cinnamon rolls swirled with a brown sugar cinnamon paste and baked with a creamy vanilla custard center, finished with a simple glaze.
Ingredients
For the dough: 450 g all-purpose flour
For the dough: 4 g instant dry yeast
For the dough: 40 g granulated sugar
For the dough: 1 large egg
For the dough: Pinch of salt
For the dough: 225 ml cold milk
For the dough: 120 g softened salted butter
For the cinnamon paste: 150 g butter, softened
For the cinnamon paste: 150 g soft dark brown sugar
For the cinnamon paste: 4 teaspoons ground cinnamon
For the cinnamon paste: 3 teaspoons cornstarch
For the custard: 360 ml (1 1/2 cups) whole milk
For the custard: 3 egg yolks
For the custard: 65 g (1/3 cup) granulated sugar
For the custard: 2 tablespoons cornstarch
For the custard: 1 tablespoon butter
For the custard: 1 teaspoon vanilla extract
For the glaze: 1 cup (120 g) powdered sugar
For the glaze: 2 to 3 tablespoons milk
Instructions
1. Make the dough: combine the flour, yeast, sugar, egg, salt, and cold milk in the bowl of an electric mixer. Mix, gradually adding the softened butter, and knead until smooth and elastic.
2. Transfer the dough to a lightly greased bowl and cover. Leave at room temperature for about 45 minutes, until it starts to rise, then refrigerate overnight.
3. Make the cinnamon paste: mix the butter, brown sugar, cinnamon, and cornstarch together until a paste forms.
4. Make the custard: whisk the egg yolks, sugar, and cornstarch in a bowl. Heat the milk until steaming, then slowly whisk it into the yolk mixture. Return to the pot and cook over medium heat, whisking constantly, until thick. Remove from the heat and stir in the butter and vanilla. Cover the surface with plastic wrap and chill until cold and thick.
5. Line a 30 x 25 cm (12 x 10-inch) baking tin with parchment paper.
6. Roll the chilled dough out on a floured surface into a large rectangle, about 3 mm thick. Spread the cinnamon paste evenly over the dough, then roll it up tightly from a long side.
7. Cut the log into 12 equal rolls and place them cut side up in the prepared tin. Cover and let rise in a warm place until puffy, about 1 hour.
8. Preheat the oven to 190°C (375°F). Gently press the center of each roll to make a small well and spoon in the chilled custard.
9. Bake for 25 to 30 minutes, until deep golden brown. Cool in the tin for 10 minutes.
10. Mix the powdered sugar with the milk to a thick glaze and drizzle over the rolls. Serve warm.
Notes
The dough, cinnamon paste, overnight rest, and 30 x 25 cm tin size come from a cinnamon roll recipe shared in a social media post (the creator is not named in the material supplied, so please add credit if you know it). That post also described a puff pastry custard slice, which is not included here. The custard (about 1 1/2 cups milk, 3 egg yolks, 1/3 cup sugar, 2 tablespoons cornstarch, a little butter, and vanilla) follows published vanilla custard cinnamon roll recipes. The rolling thickness, the 12-roll cut, the second rise, the 190°C (375°F) oven and 25 to 30 minute bake time, the filling method, the glaze amounts, the metric to US conversions, and the yield are estimates, and the recipe has not been tested.
Cool the custard completely before spooning it into the rolls so it holds its shape.
Nutrition is an approximate estimate per roll (12 rolls).
- Prep Time: 1 hour 15 minutes (plus overnight chilling)
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 478
- Sugar: 34g
- Sodium: 105mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 118mg