Bruno Albouze Cinnamon Rolls
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Cinnamon Rolls

Yields7 ServingsPrep Time1 hr 10 minsCook Time35 minsTotal Time1 hr 45 minsRating


Brioche Dough
 250 g Bread flour
 250 g All-purpose flour
 50 g Sugar
 10 g Salt
 14 g Instant yeast, or 30g fresh
 50 g Milk
 250 g Eggs (5)
 250 g Butter, cubed & cool
Caramel Sauce
 225 g Heavy cream
 25 g Sugar
 3 g pectin
 4 g Cinnamon
 70 g Corn syrup, or glucose
 40 g Sugar
 40 g Brown sugar
 1 g Salt
 80 g Butter
Lemon Glaze
 125 g Powdered sugar, sifted
 20 g Water
 30 g Lemon juice
 60 g Walnuts, crushed & lightly toasted
 60 g Hazelnuts, crushed & lightly toasted


Brioche Dough

In a stand mixer fitted with the hook attachment. Combine eggs, milk and yeast together. Add flours, sugar and salt. Mix on low to combine – increase speed to medium and mix for 15 min or until dough comes off the sides of the bowl and becomes elastic; scraping sides of bowl and hook as it goes. Add cubed butter and continue to mix for an additional 10 min; until completely smooth. The internal temperature of the dough should be at 77ºF/25ºC. Shape into round, and place in an oiled container. Cover and let ferment for about an hour or until it has doubled in size. Transfer dough onto work surface (no extra flour needed), degas, form a ball and refrigerate overnight; covered. Divide into 3 portions 0.8 lb/360g, wrap up and freeze for later use. Or, roll out into 3 sheets, top with parchment paper, form cylinders, wrap up and freeze.

Caramel Sauce

Warm up heavy cream, whisk in the sugar-pectin mixture and cinnamon; bring to boil and set aside. Meanwhile, make a brown caramel with corn syrup and sugars. Cook until it begins to smoke. Turn heat off and carefully, pour in the hot cream mixture, stir well and cook for 2 minutes whisking constantly. Remove from the stove and whisk in butter and salt. Let cool and refrigerate. Use at room temperature.

Lemon Glaze

Mix ingredients together; set aside.


Leave cinnamon filling out to soften. Never spread over dough while too soft or hard. Use one-third of the brioche ≈0.8 lb/360g. Roll into a 9x14 inch (23x34cm) ≈0.15-inch/4mm thick sheet. Freeze on tray for about 15 min. Lay brioche sheet on the work surface (no flour needed) and spread the caramel cinnamon filling. The thickness of the filling should match the thickness of the dough and spread nuts over evenly. Gently, flatten with the rolling pin, form a log and freeze for 20 min to rest. Meanwhile, butter and flour a nonstick round pan (9”/23cm) or line bottom with greased parchment paper. Pull cinnamon rolls log from the freezer and reshape it into a perfectly even ≈14''/35cm cylinder. Divide into 7 equal portions and arrange them in the pan spacing them about 1/2'' Press down a bit, cover and let proof for about 90 min.


Egg-wash (beat an egg with a pinch of salt) proofed rolls if desired. Bake at 350ºF/180ºC for about 35 min. Glaze and put rolls back in the oven for 60 seconds to set. Serve at room temperature – Enjoy!

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