This awesome cinnamon rolls recipe with the special Allo Simonne touch will amaze cinnamon fans and other sweet tooths in general. Many thanks to our collaborator Claire Cabot for the recipe development and the mouth-watering photos!
• 250ml (1 cup) milk
• 60g (1/4 cup) butter
• 300g (2 and 1/2 cups) flour
• 120g (1 cup) flour
• 10g of active dry yeast
• 50g (1/4 cup) sugar
• 1 egg
• 1/2 teaspoon of salt
• 60ml (1/4 cup) water
For the filling:
• 60g (1/4 cup) semi-salted butter
• 3 teaspoons cinnamon
• 2 teaspoons brown sugar
• 100g of Allo Simonne Dark Chocolate Hazelnut Spread (1/2 jar)
2. With a whisk, mix off the heat until the butter is completely melted and let it cool for 5 minutes before adding the yeast. Mix again with a whisk and reserve.
3. In the bowl of a stand mixer fitted with the hook, first, pour 300g of flour (2 and 1/2 cups), sugar and salt. Mix at medium speed and pour in the milk/butter/yeast mixture.
4. Let knead for 5 minutes before adding the remaining flour (120g / 1 cup) and the egg. Continue kneading for at least 15 minutes, until the dough pulls away from the sides.
5. When the dough is smooth, form a ball and place it in a large bowl. Cover with a clean cloth and let rest for an hour at room temperature. The dough will double in size.
6. On a floured work surface, loosen the dough by folding it over itself.
7. With a rolling pin, roll the dough into a rectangular shape (about 50cm by 20cm).
8. Prepare the cinnamon filling: with a spatula, mix the softened butter, brown sugar and cinnamon until you obtain a smooth and homogeneous mixture.
9. Spread this mixture on the dough, making sure to leave an inch of space around the edges.
10. Finally, cover with Allo Simonne Dark Chocolate Hazelnut Spread. Roll the dough on itself and seal the edges so that the spread does not overflow.
11. With a sharp knife, cut the roll into eight equal pieces and place them in an ovenproof dish.
12. Mix an egg yolk with a drop of milk and brown the rolls.
13. Leave to stand for thirty minutes at room temperature, brown a second time and bake for 20 minutes in a preheated oven at 190°C/375°F.
Ingredients
For the dough:• 250ml (1 cup) milk
• 60g (1/4 cup) butter
• 300g (2 and 1/2 cups) flour
• 120g (1 cup) flour
• 10g of active dry yeast
• 50g (1/4 cup) sugar
• 1 egg
• 1/2 teaspoon of salt
• 60ml (1/4 cup) water
For the filling:
• 60g (1/4 cup) semi-salted butter
• 3 teaspoons cinnamon
• 2 teaspoons brown sugar
• 100g of Allo Simonne Dark Chocolate Hazelnut Spread (1/2 jar)
Steps
1. In a saucepan, heat the milk, when it comes to a boil, remove from heat and add the butter previously cut into pieces.2. With a whisk, mix off the heat until the butter is completely melted and let it cool for 5 minutes before adding the yeast. Mix again with a whisk and reserve.
3. In the bowl of a stand mixer fitted with the hook, first, pour 300g of flour (2 and 1/2 cups), sugar and salt. Mix at medium speed and pour in the milk/butter/yeast mixture.
4. Let knead for 5 minutes before adding the remaining flour (120g / 1 cup) and the egg. Continue kneading for at least 15 minutes, until the dough pulls away from the sides.
5. When the dough is smooth, form a ball and place it in a large bowl. Cover with a clean cloth and let rest for an hour at room temperature. The dough will double in size.
6. On a floured work surface, loosen the dough by folding it over itself.
7. With a rolling pin, roll the dough into a rectangular shape (about 50cm by 20cm).
8. Prepare the cinnamon filling: with a spatula, mix the softened butter, brown sugar and cinnamon until you obtain a smooth and homogeneous mixture.
9. Spread this mixture on the dough, making sure to leave an inch of space around the edges.
10. Finally, cover with Allo Simonne Dark Chocolate Hazelnut Spread. Roll the dough on itself and seal the edges so that the spread does not overflow.
11. With a sharp knife, cut the roll into eight equal pieces and place them in an ovenproof dish.
12. Mix an egg yolk with a drop of milk and brown the rolls.
13. Leave to stand for thirty minutes at room temperature, brown a second time and bake for 20 minutes in a preheated oven at 190°C/375°F.
Product we use in this recipe
