0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.
Waina Praliné Cinnamon Rolls
 

WAINA PRALINÉ CINNAMON ROLLS

An original recipe by l’École Valrhona Pastry Chef Sarah Tibbetts.

 
Category: Cakes and Tarts
Difficulty: Medium
 

INGREDIENTS

Dough:
1 cup milk
3 tbsp unsalted butter
3 ½ cups flour, divided
½ cup light brown sugar
1 each egg
2 ¼ tsp quick rise yeast (1 envelope)
1 tsp salt
As Needed vegetable oil or spray

Cinnamon Praliné Filling:
¾ cup ALMOND HAZELNUT PRALINÉ
1 tbsp cinnamon, ground

White Chocolate Frosting:
½ cup cream cheese
½ cup confectioner’s sugar
2 tbsp butter, soft
1 pinch salt
½ tsp vanilla extract
⅓ cup WAINA 35% white chocolate

 

INSTRUCTIONS

Dough:
  • Combine the milk and butter in a small saucepan and heat until yhe butter is melted and the mixture is warm (120-130ºF/48-54ºC). In the bowl of a stand mixer, combine 1 cup of flour, sugar, egg, yeast and salt.
  • Mix it manually using a spatula, then add the warm milk/butter mixture. Return to the stand mixer and add the remaining 2 ½ cups of flour. With the dough hook, mix on low to medium speed until the flour is incorporated. Once a dough begins to form, increase the speed to medium and mix until the dough begins to pull away from the sides of the bowl, about 5-8 minutes.
  • Remove from the mixer bowl and gently knead on a lightly floured surface to make a ball.
  • Oil a large bowl and place the dough in the bowl, turning the coat to the top of the dough. Cover it with plastic film and a dry kitchen towel. Let it rise in a warm area until it has doubled in volume (takes between 2 ½ to 3 hours).
  • Punch down dough and reserve it in the refrigerator until ready to use.

 

Cinnamon praliné filling:

 

White chocolate frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, confectioner’s sugar, butter, salt and vanilla extract. Melt the chopped white chocolate and add to the mixture, mixing well. Use immediately.

 

Assembly & Finishing:

  • Roll out the dough on a lightly floured surface into a 15x11" rectangle. Using an offset spatula, spread an even layer of the Cinnamon Praliné Filling on the dough, leaving a ½" border.
  • Starting with the long side, roll up the dough to create a log. Trim the ends off and cut into 1-inch slices, using a sawing motion to ensure filling stays in the rolls. Grease a 9x13" baking pan and lay rolls evenly in the pan, swirl side up. Cover with plastic wrap and let dough rise in a warm area until doubled in volume, about 40-45 minutes.
  • Bake at 350ºF (176ºC) for 15-20 minutes, or until rolls are golden brown. Remove from oven and let cool for 20 minutes before finishing with frosting and OPALYS 33% Crunchy Pearls.