A twist on the classic – gooey, nutty, and deeply satisfying. A soft, swirled cinnamon roll baked and served in a mug – warm, sticky, and utterly comforting. Topped with salted caramel, a vanilla glaze, or a drizzle of pistachio cream, this version of a classic is indulgent and made to impress.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 260g cake flour
- 4g instant yeast
- ½ tablespoon cinnamon
- 25g caster sugar
- 100ml warm milk
- 1 free range egg
- 50g butter, at room temperature
- 1 tablespoon golden syrup
Filling:
- 75g dark brown sugar
- 1 tablespoon cinnamon
- 62g butter, room temperature
Salty caramel sauce:
- 100g caster sugar
- 40g salted butter, room temperature
- 60ml cream
- ½ teaspoon Maldon salt (sea salt)
Glaze:
- 125g icing sugar, sifted
- 1 ½ tablespoons milk
- ½ teaspoon vanilla essence
Pistachio cream:
- 60g pistachios, blanched and skins removed
- 75ml milk
- 15g butter
- 70g white chocolate, chopped
- 15g icing sugar
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Method
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1In a large bowl, mix the flour, yeast, cinnamon, and sugar. Add the warm milk, egg, butter, and golden syrup. Mix and knead until a soft, smooth dough forms – around 8 minutes by hand or 5 minutes in a stand mixer. Cover and leave in a warm place to rise until doubled in size, about 1 hour.
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2For the filling, combine the dark brown sugar, cinnamon, and softened butter until spreadable.
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3Roll the dough out on a floured surface into a rectangle, spread the filling over the surface, then roll tightly into a log. Slice into 6 equal rounds and place into well-buttered Le Creuset 350ml Stoneware Mugs. Cover loosely and let rise for another 30-40 minutes.
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4Preheat the oven to 180°C. Bake the rolls in the mugs for 20 minutes, until golden and puffed.
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5To make the salted caramel sauce: Melt the caster sugar in a saucepan over medium heat until amber. Stir in the butter, then carefully whisk in the cream and salt. Allow to cool and thicken slightly.
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6To make the glaze: Whisk together the icing sugar, milk, and vanilla until smooth.
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7To make the pistachio cream: Blend the pistachios and milk until a paste forms. In a saucepan, melt the butter and chocolate. Add the melted chocolate mix to the blender and blend until smooth. Lastly add the icing sugar and blend until smooth. Let it cool to thicken slightly.
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8To serve: drizzle each cinnamon roll with your choice of topping. Serve warm, straight from the mug.
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