Cinnamon bread rolls – a Mediterranean twist on an American classic. Bread rolls with a cinnamon filling may be more American than European, but they are an import I’m happy to endorse!
This version, which has worked wonderfully well for me every time I’ve made it, encompasses a Mediterranean / European touch in the filling. For that, I use a creme patisserie – which is just a French name for something creamily delicious.
Cinnamon Bread Rolls – Braided Plaits
As I am forever trying new twists and brilliant ideas (well, they seem brilliant at the time I come up with them . . .), this recipe also became a potential experiment field.
I have made the standard rolls that look like pinwheels a number of times, and this time I decided to braid the dough from the recipe below into a dozen mini plaited loaves, incorporating the cinnamon cream filling.
I divided the dough into 12 equal portions, then rolled each portion out, as thin as I could, into a rectangle shape. Each rectangle was then cut into three equal strips.
A pizza wheel makes a great dough cutter here.
I then put a line of the cinnamon filling down the centre of each strip, rolled the strip closed and pinched it to seal. Then the three strips were pinched together at one end and I braided them loosely, finishing with another pinch-to-seal. The baking from there is exactly the same as for the standard cinnamon rolls.
Admittedly, this filling is creamy and tends to escape, but that is not catastrophically serious – it makes licking the fingers a necessary and indulgently delicious part of the preparation process.
And precisely because the filling tends to sneak out, I would most strongly suggest using greaseproof paper to line the baking sheet: the greaseproof paper just makes cleaning a whole lot easier!
- *Make this first so that it has time to cool.
- It can be stored in the fridge for a couple of days.
- 800ml milk
- 100g sugar
- 2 egg yolks
- 100ml milk
- 50g sugar
- 2T cinnamon
- 100g flour /cornflour
- 200ml milk
- 10g quick yeast
- 500g flour
- 75g butter
- 30g sugar
- 120ml water
- 8g salt
- Pour the milk into a pan and warm.
- Add 100g sugar and stir to dissolve.
- In a medium sized bowl briefly beat together all the other cinnamon creme ingredients.
- Add a small amount of the warm milk to the cool ingredients.
- Stir till smooth, then add this mix to the milk in the pan.
- I made the creme straight in a pan, not in a bowl over hot water.
- Now be patient, and stir the mix over a low heat for a good long while - maybe as much as 20 minutes. It will thicken to a creamy texture.
- Let it cool, either overnight or by spreading it out on flat dish and covering with plastic wrap to prevent a skin forming.
- Dissolve yeast in warm milk.
- In a separate bowl mix together the flour, butter, and sugar.
- Add this to the yeast/milk mix.
- Add enough water for a soft but not sticky dough.
- Knead for 8-10mins
- Leave to rise +/- 1 hour
- Tip the dough out onto the working surface.
- Divide it into 12 equal balls.
- Roll each out to a rectangle, then cut that rectangle in thirds.
- Spread the filling down the centre of each third, then pinch the dough closed at the ends and down the long side to form equal 'cords'.
- Pinch together three short ends, braid the three cords together, and pinch the other end closed.
- Place on a baking sheet that is lined with a sheet of greaseproof paper.
- Bake at 180ºC for 20-25mins. Watch carefully in the last 5-10mins as the base can easily burn due to the filling.