Indulge in the comforting warmth of cinnamon rolls, the ultimate companion for winter afternoon tea, especially during the holiday season. Known simply as cinnamon rolls, these Swedish specialties—popular across Northern Europe and the U.S.—are a must-have this time of year. If you've hesitated to make them at home, fearing they won't match your favorite bakery's, Cyril Lignac's foolproof recipe from his hit show Tous en Cuisine changes everything. As a renowned French chef with years of expertise, Lignac delivers bakery-quality results every time. Here's his cinnamon rolls recipe to delight your palate.
Cinnamon Rolls: The Recipe You Need to Try
These cinnamon rolls steal the show on Instagram brunch tables every Sunday. Chef Cyril Lignac perfected this version on Tous en Cuisine. Follow these precise steps for stunning results that will impress family and friends—and satisfy your cravings.
Utensils:
- 1 small bowl
- 1 tablespoon
- 1 brush
- 1 spatula
- 1 knife
- 1 small saucepan
- 1 springform pan
- 1 whip
Ingredients:
- 2 rolls of puff pastry
- 20 grams of butter + a little for the mold
- 1 tablespoon of melted honey
- Flour for the mold
- 40 grams of powdered sugar
- 6 cl of water + 1 tablespoon of orange blossom water
For the cinnamon butter:
- 100 grams of semi-salted softened butter
- 35 grams of crushed hazelnuts
- 35 grams of crushed white almonds
- 90 grams of cane sugar
- 1.5 tsp ground cinnamon
- 35 grams of dark chocolate chips
How to Make Cyril Lignac's Cinnamon Rolls
Preparation:
- Preheat the oven to 190°C.
- In a small bowl, combine the hazelnuts and almonds. Butter and flour a slightly wide mold.
- In a bowl, mix the semi-salted softened butter, cane sugar and cinnamon. Spread the puff pastry on top of each other. Spread the scented butter with a spatula and sprinkle with dried fruit and then chocolate chips.
- Roll the pasta into a sausage shape tightly, cut in half, then cut each half into 5 pieces. Place them in the mold to miss. Drizzle with melted butter and honey. Bake for 35 minutes.
- In a small saucepan, prepare the glaze by pouring the sugar with the water, bring to the boil for a few seconds, then add the orange blossom water. Leave aside.
- At the end of the puff pastry cooking, quickly unmold before the caramel sticks to the mould, very gently going around with a knife blade. Top with a little frosting.
Enjoy these delectable treats fresh from the oven!
