How to Make Alsatian Cinnamon Rolls

How to make Alsatian Cinnamon Rolls.

How to Make Alsatian Cinnamon Rolls Recipe
45 Steps
Ingredients
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1
Gather Ingredients for Brioche dough.

Gather Ingredients for Brioche dough.

2
Gather ingredients for Almond Cream.

Gather ingredients for Almond Cream.

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3
Gather ingredients for filling.

Gather ingredients for filling.

4
Gather ingredients for icing.

Gather ingredients for icing.

5
Begin with Brioche Dough. Warm whole milk to 110 degrees F.

Begin with Brioche Dough. Warm whole milk to 110 degrees F.

6
Add yeast to warm whole milk.

Add yeast to warm whole milk.

7
Add AP Flour on top of yeast and milk. This is a poolish.

Add AP Flour on top of yeast and milk. This is a poolish.

8
Let sit for 15 min.

Let sit for 15 min.

9
You should see cracks form in the flour.

You should see cracks form in the flour.

10
Add bread flour, sea salt, eggs, and sugar to poolish.

Add bread flour, sea salt, eggs, and sugar to poolish.

11
Mix on medium for 30 seconds. If dry, add a little bit of whole milk.

Mix on medium for 30 seconds. If dry, add a little bit of whole milk.

12
Add 1/2 of the softened butter. Mix on low for about two minutes.

Add 1/2 of the softened butter. Mix on low for about two minutes.

13
Be patient; It may not look like butter will incorporate, but it will.

Be patient; It may not look like butter will incorporate, but it will.

14
Add other half of softened butter.

Add other half of softened butter.

15
Let mix for another 4 minutes. (Dough should look like this after mixing.)

Let mix for another 4 minutes. (Dough should look like this after mixing.)

16
Cover and let rest at room temperature for 1-1.5 hrs. (Dough should double in bulk.)

Cover and let rest at room temperature for 1-1.5 hrs. (Dough should double in bulk.)

17
After it has doubled in bulk, punch out air bubbles. Let rest overnight in the refrigerator.

After it has doubled in bulk, punch out air bubbles. Let rest overnight in the refrigerator.

18
While dough is resting, begin on the almond cream. Start by sifting almond flour, confectioners sugar, and cake flour.

While dough is resting, begin on the almond cream. Start by sifting almond flour, confectioners sugar, and cake flour.

19
Add softened butter, vanilla extract, and sea salt to the bowl of a standing mixer. Mix for 1 minute then stop to scrape the bowl.

Add softened butter, vanilla extract, and sea salt to the bowl of a standing mixer. Mix for 1 minute then stop to scrape the bowl.

20
Slowly incorporate the almond flour mixture. Mix for another minute on medium.

Slowly incorporate the almond flour mixture. Mix for another minute on medium.

21
Gradually add egg, and mix on medium speed for 1 - 2 minutes. Add rum extract and mix until incorporated.

Gradually add egg, and mix on medium speed for 1 - 2 minutes. Add rum extract and mix until incorporated.

22
Use right away, or store refrigerated.

Use right away, or store refrigerated.

23
Grease two 8-inch cake pans with cooking spray or softened butter.

Grease two 8-inch cake pans with cooking spray or softened butter.

24
Add flour to board or to the counter, and on top of the dough.

Add flour to board or to the counter, and on top of the dough.

25
Roll out dough using a rolling pin.

Roll out dough using a rolling pin.

26
Continue rolling until the dough forms into a 10x16 inch rectangle.

Continue rolling until the dough forms into a 10x16 inch rectangle.

27
If your almond cream is too cold or firm to spread, simply mix in the stand mixer until it is loose.

If your almond cream is too cold or firm to spread, simply mix in the stand mixer until it is loose.

28
Spread almond cream onto dough, leaving a one inch border along the sides.

Spread almond cream onto dough, leaving a one inch border along the sides.

29
Here is what it should look like. Make sure your almond cream is spread into an even  layer.

Here is what it should look like. Make sure your almond cream is spread into an even layer.

30
Brush the sides with a little water to help the structure once you roll it up.

Brush the sides with a little water to help the structure once you roll it up.

31
Sprinkle with nuts, raisins, and ground cinnamon,

Sprinkle with nuts, raisins, and ground cinnamon,

32
Roll up starting from one side.

Roll up starting from one side.

33
Cut into 12 equal pieces.

Cut into 12 equal pieces.

34
Place six in each round pan.

Place six in each round pan.

35
Set in a warm place to double in size.

Set in a warm place to double in size.

36
Here is what they should look like after they are done rising.

Here is what they should look like after they are done rising.

37
Brush with egg wash.

Brush with egg wash.

38
Preheat the oven to 375 degrees F. Bake for 25-30 minutes.

Preheat the oven to 375 degrees F. Bake for 25-30 minutes.

39
While baking, get ready to make icing sugar.

While baking, get ready to make icing sugar.

40
Add water and lemon juice to bowl.

Add water and lemon juice to bowl.

41
Add powdered sugar on top. DO NOT STIR IN.

Add powdered sugar on top. DO NOT STIR IN.

42
Just push the sugar down into the water mixture.

Just push the sugar down into the water mixture.

43
Let sit for 30 minutes.

Let sit for 30 minutes.

44
Before serving, whisk to release lumps of sugar.

Before serving, whisk to release lumps of sugar.

45
Glaze and top with powdered sugar if desired. Enjoy!

Glaze and top with powdered sugar if desired. Enjoy!

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