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Булочки синнабон с корицей и заварным кремом

Cinnabon-Style Cinnamon Rolls with Custard

Fluffy homemade cinnamon rolls from an enriched yeast dough, with a cinnamon-lemon filling and a silky custard spread over the warm buns.
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Prep Time 40 minutes
Cook Time 30 minutes
Rising time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 12 rolls
Ingredients Method Notes

Ingredients
  

Dough
  • 375 g flour plus a little for dusting
  • 7 g instant yeast
  • 150 ml milk warm
  • 1 egg
  • 60 g butter melted
  • 50 g sugar
  • 1/2 tsp salt
Custard
  • 150 ml milk
  • 3-4 tbsp sugar
  • 1.5-2 tbsp flour
  • 1 egg yolk
Filling and topping
  • 3-4 tbsp sugar
  • 1-1.5 tbsp ground cinnamon
  • 1 lemon, zested
  • 30 g butter soft, for spreading
  • chocolate for drizzling

Method
 

Dough
  1. In a large bowl, mix the flour with the salt and sugar. Separately, dissolve the yeast in the warm milk.
  2. Add the egg, the yeasted milk and the melted butter to the dry mix. Knead into a soft, elastic dough.
  3. Cover and leave in a warm place for 1.5-2 hours, until doubled in size.
Custard
  1. Whisk the yolk with the sugar and flour into a smooth paste. Stir in the milk.
  2. Cook over medium heat, stirring constantly, until thick and just bubbling. Cool with cling film pressed onto the surface.
Shaping and baking
  1. Roll the risen dough into a thin rectangle. Spread with soft butter, sprinkle with the cinnamon sugar and grate the lemon zest on top.
  2. Roll up into a tight log and cut into 5 cm slices. Arrange on a baking tray and let them proof for 30-45 minutes.
  3. Bake at 190-200 °C (375-390 °F) for 25-30 minutes, until golden.
  4. Spread the warm rolls generously with custard and finish with a chocolate drizzle. Enjoy!

Notes

Make the custard while the dough rises. Frost the rolls while warm so the custard melts into the crumb.