Twisted Cinnamon Rolls

Ingredients

Cooking Instructions

1. Add 40 grams of sugar and yeast to warm milk. Stir it well so that there are no lumps, and let the mixture stand for about ten minutes.

   

2. After ten minutes, a small layer of foam will appear on the surface. Add salt, two egg yolks and the white of one egg. Stir the mixture until it has a smooth, homogeneous consistency.

   

3. Pour the mixture into a whisk bowl, sift in half the flour and mix with a spatula until you have a liquid dough. Then sift in the remaining flour and knead with the mixer (dough hook) until the dough is smooth and even.

   Then, without turning off the mixer, gradually add 65 grams of butter (room temperature) and knead the dough for about 5-7 minutes until all the butter is mixed in. You should end up with a stretchy and slightly sticky dough, as shown in the photo.

   

4. Now you need to knead the dough a little with your hands. Sprinkle the work surface with flour, place the dough on it and knead for about 1-2 minutes. The dough should be smooth and soft.

   

5. Roll the dough into a ball and place in a bowl greased with a little oil. Cover the bowl with foil and place in the refrigerator overnight (about 10 hours).

   

6. Once the dough has risen, start making the filling. In a bowl, mix 80 grams of butter, 70 grams of sugar (I used two kinds: white and brown), cinnamon, cocoa powder and a pinch of salt. Mix well until you have a consistent mixture.

   

7. Remove the dough from the refrigerator. Dust your work surface with flour, unfold the dough and start to roll it out into a rectangle (I got a 40x35 cm / 16x14 inch rectangle). Then, using a silicone spatula, spread the filling evenly over the dough.

   

8. Fold the dough three times, overlapping (as shown in the video) and pinching the edges to hold the dough together.

   

9. Trim the rough edges and divide the dough into 8 pieces.

   

10. Roll each piece lightly and divide into 4 more strips. Twist the strips together to make a square, as shown in the video at the end of this recipe.

    

11. Pin the 4 ends of the resulting square together and place it in a muffin mold. Repeat this process for all the other pieces of dough, then let them rest for about 30 minutes.

    

12. While you're waiting, preheat the oven to 345°F (175°C) and prepare the liaison (the mixture for buttering the muffins). Whisk the white of one egg with a tablespoon of water. Once the dough in the mold has risen, brush it with the liaison. Then put it in a preheated oven and bake for 20 to 25 minutes.

    

13. Brush the rolls with sugar syrup to give them an extra glossy look. To do this, mix some sugar and water (in a 1 to 1 ratio) in a small saucepan, while the rolls are baking. Put on low heat and wait until the sugar dissolves completely. Then brush the baked rolls with the resulting syrup.

    Serve the buns immediately or store in an airtight container for up to 3 days. Enjoy!