Go to the Recipe: If Croissants and Cinnamon Rolls Had a Baby ...
thank you so much for this recipe! I love stuff with pastry doughs
I like this guy, plus he makes a mean cinnamon roll
Would you use the pastry rulers from the older videos to make it even, or not needed?
Cheers!
This is a great recipe with really good video work showing the bakers touch which is usually the problem when something goes wrong when following recipes for croissants from famous bakeries. The water spray, properly sealing the dough and use of finger tips to temper the dough before rolling are all little tweaks I’ve added to my technique. This is why studio pass is worth it. I used to make a variation of this which people would fight over with raisins in the brown sugar filling and then coat them with toasted pecans and hot caramel after baking.
Meeting Matt was one of the highlights of 2019. He is a kind and humble guy. And this weekend, I was already making croissants.... looks like I'll also make some cinnamon rolls
Is the butter for the icing salted or unsalted?
unsalted
Thanks. Is it safe to assume that butter is always unsalted on Chefsteps, unless stated otherwise?
Yes, unsalted butter is the normal. You have more control with the unsalted, especially in baking.
Yes, unsalted butter is the normal here. You have more control with the salt level, especially in baking.
Can't wait to try this! This reminds me of Tartine's morning buns in SF. They use a laminated dough as well, but they cover the buns in butter and white sugar and bake them individually in large muffin tins so that they get super caramelized ultra-crispy exteriors. I think I might split this recipe and try both baking methods.
what do you recommend when using a rational oven ?
the same time and temps work out great in the rational, we used it for a couple of batches when testing. Using it to do the proofing is the best.
When printed, it seems like the icing instructions don't print with the rest of the recipe
Fantastic results. And from one Matthew to another great job man!!! Love the step by step video instructions, really helps dispel any uncertainties. Keep it up Chef Steps!
How many grams of dough is a half recipe? If I was taking the easy way out and purchasing some laminated dough from my local bakery.
Also with the breville, convection on? super convection? You are missing the little breville smart oven air card on this recipe with the exact settings.
half of the croissant recipe is going to be about 800g.
just convection will work great
Hi, till what step do we use the croissant dough? we also do the butter block?
This recipe starts with already made croissant dough at Step 2. The only butter added for this recipe is part of the filling.
These cinnamon rolls were so good! Flakey outside with a gooey center. Makes me wonder if I should make more with the other half of the croissant recipie instead of actual croissants.
How much salt is 2 grams? I always scale my ingredients but for amounts under a tablespoon it's unusual that the volume isn't also listed, am I missing it somewhere?
Hello Emilie, We always give the weight in grams for accuracy. Every salt will yield different volumes and we use diamond flake kosher mostly here in the studio. It is 1/2 teaspoon, flush for 2 grams.
Both times I’ve made these rolls, the filling has melted out into the bottom of the pan. It turns into a sugar syrup, boils, and by the time it comes out of the oven and cools, it’s almost inedible. The cinnamon rolls are delicious, but I have to pick around the hardened sugar to eat them. What could I be doing wrong here? Would this happen if the rolls aren’t snuggled close enough together? Should I reduce the amount of filing? Any thoughts would be appreciated! Thank you!
If your rolls are not snuggled close together then yes, the dough will expand and allow filling to leak out. You also need to make sure the roll is tight to begin with. What size pan are you using and many per pan? Can you share a photo and is the dough a success when baking regular croissants?
The dough was a success when baking regular croissants. I won’t say they were perfect (they didn’t puff up as much as I thought they would), but they weren’t leaking butter either. I have been using a standard loaf pan for three cinnamon rolls. Unfortunately, I didn’t take any pictures, but from what you said, I think the pan is just too big for that many rolls. I was trying to find a good pan size for baking three or four at a time since I only have two people in my household.
Is it possible to make anything like this gluten free? For those of us in the world who can’t have gluten, is there any hope?
You’d have to use a gluten free croissant dough recipe.
Can you guide me on where I can how a recipe to make traditional dough used for Cinn Rolls because I don’t have the time to do this properly as in your recipe below since I need them tomorrow afternoon- we’ll, it’s now today! I assume it is a laminated dough as well but perhaps there is a dough needing just a few hours in the fridge you can guide me to? Thank yiu! At a later date I look forward to investing the time to make these!
This brioche recipe is close to a traditional dough used for cinnamon rolls. I would cut the butter in half. Traditional dough is what is called a sweet dough which is an enriched dough just like brioche. https://www.chefsteps.com/activities/building-upon-the-foundational-brioche
Anyone here to hopefully give me a quick answer as I am about to put Cinn rolls into the oven (made sweet dough but used everything else in this recipe)….the icing taste a bit too much like cream cheese and not enough like icing! I measured everything to a T! What can I do???
How is best to store leftovers?
Store wrapped and in the fridge.
has anyone played with using methyl cellulose to generate a filling that won't leak out?
I want to be sure I know where the croissant recipe stops and this one begins. It looks like you take the dough through day 2 of the croissant recipe and then pick it up here. Is that correct?
Excellent recipe! I proofed the croissant dough in a square container to make the lamentation step easier. I also reduced the butter in the filling by 25% and made up the difference with sweetened condensed milk this gave the center a bit more depth and added more caramel flavor.
