Cruffin style Cinnamon Rolls
I’m guessing you don’t really need another classic cinnamon roll recipe — this year has already been an invasion of them!
So I made one that’s more my style: slightly laminated (just a little), with plenty of cream — not like those sad ones you see online, barely any cream and all mushy… poor things!
For 10 Cinnamon rolls:
For the dough:
10 g Active Dry Yeash
125 g Milk
Active yeast, not instant, okay? Add it to the mixing bowl along with the cold milk.
65 g Sugar
20 g Orange Zest
2 bc Egg
60 g Orange Juice
Mix them all together and add them to the milk and yeast.
440 g Flour
2 g Salt
Mix these together as well, then add them in three batches over the wet ingredients in the stand mixer bowl while mixing with the dough hook on low to medium speed.
Mix for about 5 minutes, then transfer the dough onto a lightly floured tray, cover it with plastic wrap, and refrigerate for 30 minutes. The dough will be soft and sticky — do NOT add more flour (I already know that’s what you’re thinking!).
For the filling:
225 g Butter
30 g Flour
25 g Cinnamon
80 g Brown Sugar
Mix the softened butter with the rest of the ingredients on low speed until just combined — we don’t want to incorporate air into the butter. Since the dough is soft, the filling also needs to be fairly soft so it can be spread easily.
After 30 minutes in the fridge, roll out the dough to about 45 x 33 cm. Be sure to use enough flour on your work surface so it doesn’t stick. Spread the filling over two-thirds of the dough (about 30 x 33 cm), then make the first fold: bring the unfilled third over half of the filled section, then fold the remaining filled part on top.
Alright, that might not sound super clear, but luckily there’s a video — you can watch it if you need to see what I mean.
Chill again for 30 minutes, then roll the dough out again to 45 x 33 cm. Rotate the dough 90 degrees before each rollout (again — check the video, it’s easier to follow visually). Fold into thirds once more and refrigerate another 30 minutes.
You’ll need to repeat this four times, with a 30-minute chill between each fold.
After the fourth fold, leave the dough in the fridge overnight (or not, if you really don’t want to — but trust me, it’s better if you do).
The next day, roll out the dough again (yes, it’s a bit of work!), then roll it up along the short side. Trim the ends so you have a log about 40 cm long, and cut it into 10 pieces, each about 4 cm thick. Use a ruler!
Place each roll into an 8 cm diameter, 4.5 cm high ring, cover with parchment paper, and let rise for about 90 minutes at around 25°C (I proof mine in the oven with just the light on).
If you don’t have enough rings, bake what fits and keep the rest of the rolls covered in a container in the fridge.
After proofing, bake the rolls at 180°C with fan for 25 minutes, placing another tray (with something heavy on top) over them so they don’t puff up too much.
Or skip that step — after all, they’re your cinnamon rolls; shape them however you like.
Once out of the oven, you can roll them in a bit of sugar — they’ll look fantastic!
For the Cream:
90 g Butter
60 g Powdered Sugar
4 g Vanilla
Beat the softened butter with the rest of the ingredients until it becomes well aerated and fluffy.
225 g Crem Cheese
Add the cold cream cheese and mix for another 20–30 seconds, just until combined.
100 g Cream
Add the cold whipped cream and mix until incorporated. If the cream is too cold, you can warm it slightly over a bain-marie or in the microwave.
Using a piping bag, spread the cream over the cooled cinnamon rolls and, if you like, dust with a bit of cinnamon.
