Cinnamon roll
Easy recipe for Cinnamon rolls by La Perruche. Discover the secrets of a soft, cinnamon-scented brioche.
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Ingredients
- 400 g T45 flour
- 80 g warm milk
- 60 g La Perruche Cassonade
- 60 g butter
- 15 g fresh baker’s yeast
- 4 g baking powder
- 1 egg
- 1 teaspoon vanilla flavoring
- half a teaspoon salt
- 50 g soft butter
- 30 g La Perruche Cassonade
- 2 teaspoons cinnamon
- 80 g La Perruche Cassonade
- 45 g butter
- 15 cl single cream
- 1 pinch fleur de sel
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