American Cinnamon Rolls

Hello my friends!
If there’s one iconic American recipe, it’s the cinnamon rolls—an absolute delight!

A must-have on Casserole & Chocolat, let’s head to the States!

Here are the American cinnamon rolls!

Those French… 😉

Let’s be honest, it pains me a little to say that an American pastry recipe is top-notch… Let’s be patriotic for a minute—it’s us (the French!!) who are the kings of baking!

Brioche is French! Yes… but well… these American cinnamon rolls are absolutely amazing! They’re a total bombshell! Insanely soft! And the glaze? Out of this world—I’m choosing my words carefully…

And if I tell you that the first batch was made by my daughters, you’ll understand that 1/ it’s easy to make, 2/ at this rate, I’m going to lose my spot in the kitchen!

This recipe is similar to the Chinois (or snail cake) and can be adapted as you like! The classic cinnamon version (cinnamon in English ?), chocolate chip version, Nutella version, or even custard and raisin version. That’s it, I just planned a delicious schedule for myself!

I Had to Say It…

I must confess something (but you probably expected this!!): I drastically modified the ingredient quantities from the recipe found on the blog Tastes of Lizzy T, mainly because I find American recipes often too sweet and/or too fatty. I also replaced the Philadelphia (cream cheese) with mascarpone because that’s what I had on hand! Both options work perfectly. One thing I kept (after some testing) is the cream poured over the cinnamon rolls before baking. It adds moisture and improves shelf life…

The recipe is still simple, as long as you know how to make brioche. The key detail for these American cinnamon rolls is the size of your baking dish.

I made 12 “rolls” or dough rolls and placed them in a rectangular 28 x 18 cm mold with a 7 cm height. If you use a round mold, you’ll need a 26 cm diameter mold with a 7 cm height. This way, your rolls will be nice and tall, like a good brioche. If you prefer flatter ones (like a pain aux raisins), cut 18 or 24 dough sections and use two dishes. In this case, baking time will be shorter…

(Paring knife and Offset Spatula De Buyer)

For the Rest of the Utensils:

A stand mixer with a dough hook,

A rolling pin,

A spatula (offset if you have one),

A bowl and a whisk.

November 2024 Update: You can also make the recipe with half the ingredients. Your cinnamon rolls will be shorter, which can be nice too. It’s up to you! Here are the photos I took to show you the result.

Here, you can see the sliced dough roll. I made 16 pieces, so they are thinner. This results in a crispier texture.

I used a square pastry ring (it still feels weird to say “square ring”! ?). Since my dough pieces were not very tall, there was no need for a ring taller than 3-4 cm.

Tadaaa… It’s small, cute, and absolutely delicious!

Admit it, this looks super indulgent… But if you want something bigger, more substantial, more indulgent, you can always go for the original version…

And if you’re craving more brioche recipes, I invite you to click here…

There you go, you’re ready to start baking…

The recipe, Chef!

Print Recipe

American Cinnamon Rolls

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brioche – American

Serves: 12 Difficulty: Easy Price: $

Prep Time: 1 heure 45 min – Cooking Time: 25 min

Ingredients

• Dough
• 240 g warm milk
• 10 g dry baker's yeast or 20 g fresh yeast
• 2 large eggs
• 80 g melted butter
• 560 g flour
• 1 teaspoon salt (4 g)
• 65 g sugar
• Filling
• 100 g very soft butter
• 120 g brown sugar
• 2 tablespoons cinnamon
• 70 g heavy cream
• Glaze
• 110 g mascarpone
• 60 g very soft butter
• 70 g sugar
• 1 pinch powdered vanilla

Instructions

Brioche Dough

1

Pour the warm milk into the bowl of the stand mixer, add the yeast. Mix well with a whisk.

2

Then add the eggs, melted butter, sugar, and salt. Mix well with a whisk.

3

Finally, add the flour and now mix using the dough hook of your mixer. Start at low speed (2 out of 6) then increase to speed 4.

4

Once your dough is well combined, knead for another 3-4 minutes. You will get a slightly sticky dough—do not add flour at this stage.

5

Cover with a clean, damp cloth and let rise for about 1 hour.

Cinnamon Filling

6

In a bowl, combine the 100 g of very soft butter, brown sugar, and cinnamon. Mix well. Set aside.

7

Now that your dough has risen well, roll it out on a well-floured work surface (also sprinkle a little flour on the dough) until you get a rectangle of about 60 cm x 40 cm.

8

Spread the filling over the dough and roll it up.

9

Cut into 12 sections and place them in your buttered mold.

10

Let rise again for 20 minutes.

11

Preheat your oven to 190 degrees Celsius.

12

Pour the cream over your rolls and bake for about 25 minutes. Check doneness with the tip of a knife and bake a little longer if necessary.

Glaze

13

Whisk together the butter and mascarpone. Add the sugar and vanilla.

14

Once your rolls are baked and cooled, spread the glaze (using a piping bag as shown here or with a spatula).

Notes

Those cinnamon rolls can be stored a few days in an airtight container.