You don't think that the Le Creuset bread cocotte is only for making bread, do you? It is a perfect oven for all types of dough, apart from being able to use it for your roasted meat and fish whenever you want! And today I show you that you can make wonderful recipes with it with these Spiced Cinnamon Buns in a quick recipe that comes out delicious : a solution for holiday breakfasts, I assure you that both its spicy flavor and that sweet cream cheese coating is an authentic delight.

What are buns or cinnamon rolls

Cinnamon Buns, cinnamon rolls or Cinnamon Rolls, as you have seen many times, is a sweet spiral-shaped bread, which adds a good amount of cinnamon inside.

They were created in 1920 in Sweden and Denmark, and although initially it was a sweet reserved for the high bourgeoisie due to the cost of its ingredients, its popularity grew after the Second World War, as the use of refined flours and sugars spread. Thus, to this day it is very common to see them in many countries in America and in Europe, and especially in all the Nordic countries (in Sweden, their origin, they are known by the name of " kanelbulle ").

It is an easy sweet bread to make, which requires mixing but not tedious or expert kneading, so it makes it much easier to make.

Due to its sweet flavor and its aroma of spices (especially cinnamon flavor), it is an ideal pastry sweet to accompany coffee, either in the morning or in the afternoon.

You will often see the use of raisins in their filling, and a sweet coating to accompany them, but you can also find them without them.

Why I encourage you to make this recipe

  • In today's version, I bring a recipe that, despite seeming to integrate many ingredients and may seem complicated, is actually very easy and quick to make.
  • No kneading, just mix and in fact the minimum and you will see that you get some delicious rolls.
  • I want to urge you to make the recipe in its entirety - the dough is delicious with that spicy interior, but the frosting is definitely the final chilli pepper to the recipe - those scones are delicious with that sweet sauce and it helps to soften the firmer exterior of the scone! , making every bite irresistible!
  • The buns are small pieces that we put in the oven at high temperatures: you will see that they are baked in half an hour.

Cinnamon buns with topping

Le Creuset bread pan

Step-by-step recipe for Spiced Cinnamon Rolls or Cinnamon Buns with Sweet Cream Cheese Frosting


For the bun dough:

  • 310 g wheat flour
  • 25g butter
  • 5 g chemical yeast
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 190ml milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
For the cinnamon bun filling:
  • A tablespoon of melted butter
  • 60 g brown sugar
  • 30 g white sugar
  • A pinch of sweet paprika
  • 2 tbsp* of cinnamon
  • 1/2 tsp nutmeg
For the glaze:
  • 75 g cream cheese (Philadelphia type)
  • 60g sugar
  • 1 tbsp milk

*Cdp = teaspoon of desserts

You will also need mold release spray or an extra teaspoon of butter for greasing.


  • Preheat the oven to 220ºC.
  • Prepare the base of your cocotte , applying release spray or melted butter, and distribute it evenly over the entire surface.

Prepare the bun dough:

  1. In a bowl, mix the flour, with the salt, the yeast, the cinnamon and the baking soda.
  2. In another medium bowl, mix the milk with the semi-melted butter and vanilla extract, and add the mixture to the bowl with the flour. Mix without exceeding yourself, just until integrated.
  3. Flour a surface with flour and spread the dough (I do it in the Nordic Ware Naturals tray , it helps me since it is very wide and I don't dirty the kitchen), making a rectangle, about 25 x 20 cm. Booking.

Prepare the filling and form the buns:

  1. Brush the dough you have prepared with the melted butter, generously. It will be what will stick the mixture of sugar and cinnamon.
  2. In a ramekin or bowl, add the rest of the ingredients: the sugars, cinnamon, paprika and nutmeg. Mix with a spoon and distribute the mixture over the entire surface of the dough, sprinkling and distributing evenly.
  3. With a spatula and without applying a lot of force, lightly press the filling mixture so that it sticks with the butter.
  4. We are going to form the buns: roll the dough on its long side, forming a cylinder and inside which will be the filling that you have prepared.
  5. With a sharp knife or a pastry scraper (the Kuchenprofi set works great for me for this purpose), cut the cylinder into discs about 3 cm wide (you should get 7-8 discs). I recommend you make some marks on the dough before cutting, to be clear where you will cut, how many you leave and that all the discs will be approximately the same size.

step by step cinnamon buns

Nordic Ware Naturals tray and scraper set Kuchenprofi

6. Once the discs have been cut, place them on the base of the Le Creuset bread cocotte : start by placing the central bun and place the rest around it, leaving some space between them, because they will grow in the oven.
7. Cover the cocotte and put it in the oven at 220ºC for 4 minutes, then lower to 190ºC and hold for 12 more minutes. Remove the lid and leave it for another 12 minutes at that same temperature of 190ºC or until you see them done.
step by step cinnamon rolls

Prepare the glaze:

  1. While the scones are baking, make the frosting. To do this, simply add the ingredients in a tall glass and beat with an electric whisk until combined and obtain a liquid and uniform mixture.
  2. When the scones are done, remove them from the oven and allow them to cool down for 20 minutes, then pour the glaze on top...or serve the scones on individual plates and bring the glaze in a bowl to the table. Pour a few tablespoons of the frosting on each then.

Spiced Cinnamon Buns with Frosting


  • The discs you cut from the ends of the roll are never this pretty. When you place them on the base of the cocotte, I recommend not using one of those as a center piece: as a central bun use one of the most beautiful ones you have.
  • In the dough and/or in the filling of the buns, you can also add half a teaspoon of ginger. If you like its flavor, it looks great in these buns.
  • If you like these buns with raisins, add them after adding the sugar and spices in the filling (spread them over the dough before rolling the dough into the cylinder). In today's version, I wanted to enhance the flavor of the spices, but without a doubt, the raisins look great.
  • If you are looking for an alternative to the bread cocotte to make these buns, another ideal cocotte for them is the low casserole type cocotte . Its surface and its lid will allow you a very similar distribution, cooking and speed.

I recommend that you do not let each començal serve the glaze on their own, because it will not be left for you, it is delicious and they will want it in quantity!


Claudia said:

Hola Ana Maria, en el molde Emile Herny lo veo estupendo, con o sin tapa. En la mini cocotte me da miedo que no puedan expandirse libremente, que es lo bonito de la receta también, aunque si te apetece hacerlo así también puedes y es bonito servirlo individualmente.
¡Ya nos contarás dónde terminas horneándolos! Saludos, claudia

Claudia said:

Hola Ana Maria, en el molde Emile Herny lo veo estupendo, con o sin tapa. En la mini cocotte me da miedo que no puedan expandirse libremente, que es lo bonito de la receta también, aunque si te apetece hacerlo así también puedes y es bonito servirlo individualmente.
¡Ya nos contarás dónde terminas horneándolos! Saludos, claudia

Claudia said:

Hola Rosario, ¡Sin Duda que sí! Puede que tardes algo más de tiempo pero hazlo en el monde de qué dispongas. Verás qué ricos, en casa volaron. Un saludo!

Ana María said:

Se pueden hacer en la bandeja de cerámica de Henry con tapa??
O individuales en las coccottes pequeñas??
Muchas gracias..

Rosario said:

Y sino tenemos cocotte se puede hacer sin tapar?

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