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Irresistible are they? Cinnamon Rolls | シナモンロール

Cinnamon Rolls could be one of few irresistible bread rolls including myself.

Do you agree – that think most people love cinnamon rolls?

I remember way back (when?) my first encounter with American fast food culture included frozen cinnamon rolls when I used to be an Irish schoolgirl visiting my aunt in San Antonio, Texas during summer vacation.  MacDonald’s, Taco Bell, Burger King, Mexican fajitas….it was a shocking site for a country girl who lived in Cork, Ireland; in a peaceful land of Celt with cattles and vast meadows. The closest to fast food was…I recall ‘fish and chips’.

Oops…getting back to subject of cinnamon rolls…

Now, Starbucks make great cinnamon rolls…this irresistible food is definitely American food and I continually and time to time pick up people’s recipes to explore the greatest cinnamon rolls recipe, like having a secret weapon in my recipe book.

Unfortunately…..Not quite there yet, though for the road to continue, but this recipe is an interesting recipe.  It’s not as goowy but a nice cinnamon bun made out of brioche dough.






レシピブックに『自慢できるシナモンロールのレシピ』があるのはちょっと幸せな鼻高々な気分にしてくれそうで人のレシピをついつい作ってしまいます。これは確か、、パティシエが選んだBon Painの記事の紹介であった『エディアール伊勢丹新宿店、シナモン』のレシピのちょと自己流改造版です。思いのほか、、ブリオッシュ生地がドライだった〜。もっと、しっとり、どっか〜んとインパクトのあるシナモンロールを目指しています。







Cinnamon Roll Recipe – (makes about 9-10 Rolls)

For the dough –

  • Bread Flour (100%) 500g
  • Salt (2%) 10g
  • Sugar (4%) 20g
  • Dry Yeast (1.6%) 8g
  • Whole Eggs (34%) 170g
  • Eggs Yolks (16%) 80g
  • Water (18%) 90g
  • Unsalted Butter (50%) 250g

For the filling –

  • Sugar (50%) 250g (la perruche brown sugar)
  • Walnuts (25%) 125g
  • Cinnamon (2.5%) 12.5g


For the topping –

  • Powdered Sugar (40%) 200g
  • Cream Cheese (20%) 100g
  • Water just a little
  • Walnuts, Cranberry, Pistachio
  1. Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.
  2. Mix the bread flour, salt, sugar and yeast until white flours are all soaked into the dough. (approx. 3 minutes)
  3. Blend the butter and knead for approximately 5 minutes. Stretch the dough with your fingers for gluten test (by stretching the dough, a strong gluten produces a thin stretched skin) but with this dough it can produce some holes while you stretching.
  4. Allow the dough to to ferment at a warm environment/25-26℃, for about a hour. Roll the dough to a 2cm thickness, protecting it with a plastic wrap to leave overnight in the refrigerator.
  5. Remove the dough from the refrigerator and roll the dough into a square, putting the filling in the center, (the same technique for pastry or danish making – butter) enveloping to fold the edge of the dough into the center.
  6. (First time) Roll in to a thickness of about 5mm so the filling is evenly distributed into the dough.
  7. (Second time) Fold in the middle from left and right. Extend to a thickness of about 5mm.
  8. (Cylindar Shape) Roll the dough into a cylindar (pipe) shape.
  9. Cut the cylindar dough to approx. 150g, and placed in a buttered ring (9-10cm diameter) Press down the center of dough with your fingers, so the top will not grow out on it’s own.
  10. Allowed 2 hours 1 hour and 30 minutes at 30℃, inflating to 1.5 times the original size.
  11. Bake for 30 minutes at 200 ℃ , removing it from the mold ring whilst hot. Coat with the fondant, decorating with walnut, cranberry, and pistachios.

Cinnamon Roll Recipe | シナモンロール 9-10 Rolls

For the dough | 生地

  • 強力粉・(100%)・・・・・・500g
  • 砂糖・(2%)・・・・・・・・20g
  • 塩・(4%)・・・・・・・・・10g
  • ドライイースト・(6%)・・8g
  • 全卵・(34%)・・・・・・・170g
  • 卵黄・(16%)・・・・・・・80g
  • 水・(18%)・・・・・・・・90g
  • バター・(50%)・・・・・・250g

For the filling | フィリング

  • 角砂糖・(50%)・・・・・・・250g (ラ・ベルーシュ・ブラウン)
  • クルミ・(25%)・・・・・・・125g (ローストする)
  • シナモン・(5%)・・・・・12.5g

For the topping | フォンダン

  • 粉糖・(40%)・・・・・・・200g
  • クリームチーズ・(20%)・・100g
  • 水・・・・・・・・・・・少量
  • クルミ、クランベリー、ピスタチオ・・適量
  2. 【MIX 生地をこねる】
  3. バターを加え、5分程度混ぜる。生地を伸ばすと穴があく位の程度でよい。
  4. 【PROOF#1 一次発酵】
  5. 【SHAPING 成形】
  6. (1回目)フィリングが全体の生地に行き渡るようにめん棒で5mm程度の厚さにのばしていく。
  7. (2回目)次に左右から真ん中に折る。生地が5mm程度の厚さになるようにのばす。
  8. (巻く)生地の長い辺が横になるように向きを変え、奥手前からしっかり巻く。
  9. 生地を150gずつ切り分け、バターを塗ったセルクルに入れる。真ん中を指で抑えて凹ませる。
  10. 【PROOF#2 二次発酵】
  11. 【焼成】
    200℃のオーブンで30分焼き熱いうちに型から取り出します。 フォンダンを塗り、クルミ、クランベリー、ピスタチオで飾り付ける。
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