Cinnamon Rolls, spiced and delicious cinnamon buns in 30 minutes!

You don't think that the Le Creuset bread cocotte is only for making bread, do you? It's a perfect oven for all kinds of dough, apart from being able to use it for roasting meats and fish whenever you want! And today I'm going to show you that you can make wonderful recipes with it with these Spiced Cinnamon Buns in a quick recipe that turns out delicious : a solution for holiday breakfasts, I assure you that both its spiced flavour and that sweet cream cheese topping are a real delight.

What are cinnamon buns or rolls?

Cinnamon Buns, cinnamon rolls or Cinnamon Rolls, as you have seen them many times, are a sweet spiral-shaped bread, with a good amount of cinnamon added inside.

They were created in 1920 in Sweden and Denmark, and although they were initially a sweet reserved for the upper class due to the cost of their ingredients, their popularity grew after the Second World War, when the use of refined flours and sugars became more widespread. Thus, today it is very common to see them in many countries in America and Europe, and especially in all the Nordic countries (in Sweden, where they originate, they are known as " kanelbulle ").

It is an easy-to-make sweet bread that requires mixing but not tedious or expert kneading, making it much easier to make.

Due to its sweet flavour and spicy aroma (especially cinnamon flavour), it is an ideal pastry to accompany coffee, whether morning or afternoon.

You will often see the use of raisins in the filling, and a sweet topping 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 you a recipe that, despite seeming to include many ingredients and may seem complicated, is actually very easy and quick to make.
• No kneading, just mix and do it as little as possible and you will see that you get some delicious rolls.
• I want to urge you to make the full recipe: the dough is delicious with that spicy interior, but the glaze is definitely the final touch to the recipe - those buns are delicious with that sweet sauce and it helps to soften the more solid exterior of the bun, making each 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.

Le Creuset Bread Cocotte

Step-by-step recipe for spiced Cinnamon Rolls with sweet cream cheese frosting

Ingredients

For the bun dough:

• 310 g wheat flour
• 25 g butter
• 5 g baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 190 ml milk
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon

Preparation

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

We prepare the dough for the buns:

1. In a bowl, mix the flour with the salt, yeast, cinnamon and 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 overdoing it, just until combined.
3. Dust a surface with flour and roll out the dough (I do this on the Nordic Ware Naturals tray , which helps me because it is very wide and does not make a mess in the kitchen), making a rectangle, about 25 x 20 cm. Set aside.

We prepare the filling and form the buns:

1. Brush the prepared dough generously with melted butter. This will hold the sugar and cinnamon mixture in place.
2. In a ramekin or bowl, add the rest of the ingredients: sugars, cinnamon, paprika and nutmeg. Mix with a spoon and spread the mixture over the entire surface of the dough, sprinkling and distributing evenly.
3. Using a spatula and without applying much force, lightly press the filling mixture so that it sticks to the butter.
4. Let's make the buns: roll the dough along its long side, forming a cylinder with the filling you have prepared inside.
5. Using a sharp knife or a pastry scraper (the Kuchenprofi set is great for this), cut the cylinder into discs about 3 cm wide (you should end up with 7 to 8 discs). I recommend making some marks on the dough before cutting, so you know where you will be cutting, how many you will be cutting, and that all the discs will be roughly the same size.

Nordic Ware Naturals baking tray and Kuchenprofi scraper set

We prepare the glaze:

Grades: