Cinnamon Roll Brûlée Recipe
lemon raspberry cinnamon roll, créme diplomat, raspberry puree, lemon royal icing
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Ingredients
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Cinnamon Roll Dough
Crème Diplomat
Raspberry Purée
Lemon Royal Icing
Method
Cinnamon Roll Preparation
Make Dough
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. Add melted butter, eggs, salt, flour, cinnamon, and lemon zest. Mix until a dough forms.
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm area for about 1 hour, or until doubled in size.
Roll and Fill
Roll the dough into a rectangle. Spread butter, sprinkle sugar, ground cinnamon, and top with raspberries. Roll tightly and slice into rounds.
Bake Rolls
Preheat oven to 350°F (175°C). Place rolls in a greased baking dish and bake for 25-30 minutes until golden brown. Let cool.
Crème Diplomat Preparation
Whip Cream
In a bowl, whip heavy cream and vanilla extract until soft peaks form.
Combine
Gently fold the whipped cream into the pastry cream until fully combined.
Raspberry Purée Preparation
Blend Ingredients
In a blender, combine raspberries, sugar, and lemon juice. Blend until smooth. Strain if desired.
Lemon Royal Icing Preparation
Assembly
Assemble Rolls
Place the cooled cinnamon rolls on a serving platter. Pipe or spread Crème Diplomat on top. Drizzle with raspberry purée and lemon royal icing.
Serve
Serve immediately and enjoy your Cinnamon Roll Brûlée!