Cinnamon rolls with cherries and orange goat cheese glaze

I'm excited to introduce you to a cinnammon recipe with a new twist that marks the debut of our lovely new Le Creuset Noel limited edition cocotte . It is an opportunity to share something special and combine the traditional with the surprising. If you've seen it already, I'm sure you're with me in saying "It's prices!"

This cinnamon rolls recipe is a tribute to the holiday season and the fun of cooking. We break the traditional rules by changing the usual mascarpone cheese glaze for one of goat cheese , providing a different flavor, with that touch of tangy that you love. To add a special touch, we added dried cherry pieces, which put a delicious twist on this classic baked treat.

But beyond the techniques and flavors, this recipe is an embrace of shared moments and happy moments. We want you to enjoy each bite as a gift, while the kitchen is filled with aromas that awaken memories and celebrate the creativity in each preparation.

The cocotte plays a vital role here: it allows the dough to bake evenly and perfectly, while slowly rising for those fluffy, juicy rolls we all love. Plus, this recipe allows you to plan ahead, making the process more relaxed and allowing you to enjoy these warm, freshly baked rolls on the holiday morning.

In short, this recipe is not just about cinnamon rolls; It is about creating special moments, awakening smiles and sharing a piece of love and flavor in each serving. It is our pleasure to share this culinary journey with you and your family during this special season.

Ingredients

For the mass:

• 240 ml milk, heated to about 110 degrees
• 50 g granulated sugar
• 7 g instant yeast (approximately 2 1/4 tsp yeast)
• 2 eggs (approximately 100 g each, shelled)
• 85 g unsalted butter, softened (approx. 2 tablespoons butter)
• 5-6 g of salt (one teaspoon)
• 600 g plain flour
• 120g dried cherries (3/4 cup), coarsely chopped

For the filling:

• 200 g brown sugar
• 1 1/2 tbsp cinnamon
• 1/8 tsp salt
• 85 g unsalted butter, softened, plus extra to grease the mold

For the glaze:

110 g goat cheese, at room temperature
80 g icing sugar
1/4 teaspoon vanilla extract
Zest of 1 small orange
4-6 tablespoons of milk
Flaked and toasted almonds

Preparation

We prepare the dough:

1. In a medium mixing bowl, place the milk, sugar and yeast and beat until combined. Add the eggs and beat again.
2. Place the butter, salt, flour, and dried cherries in the bowl of a KitchenAid mixer fitted with the dough hook. Add the milk mixture and mix on low speed until incorporated. Increase the speed to medium and knead until the dough comes together, pulls away from the sides of the bowl, and is smooth, about 8-10 minutes.
3. Cover the bowl with plastic wrap and let the dough rest in a warm place until it has almost doubled in size, about 1 hour.

For the filling:

1. In a small bowl or cup, mix together the brown sugar, cinnamon and salt. Booking.
2. Once the dough has risen, roll it out on a lightly floured surface, forming a rectangle approximately 30cm x 40cm wide.
3. Evenly distribute the softened butter over the dough and sprinkle the cinnamon sugar mixture over the butter.
4. Starting from the long side, roll the dough from the bottom edge to make a tight roll.
5. Cut the roll into 12 slices, each about 2.5cm wide.
6. Grease the inside of the Le Creuset low cocotte with butter (or place baking paper on the entire bottom) and place the dough cuts inside the pot, from the center to the outside, in the shape of a circle (leave space between them because they will have to grow).
7. Cover with the lid and let rest in a warm place until the rolls increase in size and fill the casserole, approximately 30 or 35 minutes.
8. Preheat the oven to 180ºC.
9. Once the rolls have increased in size, brush the buns with a little beaten egg and place the cocotte in the oven, uncovered. Cook until they are golden brown and a toothpick inserted in the center comes out clean (in approximately 30 minutes you will have them ready).

For the glaze and serve:

1. While the rolls are baking, place the goat cheese, icing sugar, vanilla, orange zest and 4 tablespoons of milk in a bowl and beat until smooth (you can do this with an electric mixer). Add the rest of the milk if necessary to achieve a more or less light consistency as desired, but one that is pourable (flowing, to distribute well when serving).
2. Take the rolls out of the oven when they are ready and let them cool for about 10 minutes. Drizzle with the glaze and decorate with flaked toasted almonds.