---
title: Cinnamon Roll Recipe | Pastry1 Magazine
description: Learn how to make the beloved cinnamon roll with this recipe developed by Marc Grossman.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Cinnamon Roll Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/cinnamon-roll-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Mar 13, 2024 9:35:35 PM

BY MARC GROSSMAN

For ten cinnamon rolls

CHEF'S TIP: Cinnamon rolls can be baked individually in muffin tins or joined together on a baking sheet.

 

DOUGH  
400 g T65 or T55 flour  
4 g instant baker's yeast  
50 g warm water  
100 g warm milk  
50 g melted soft butter  
50 g whole egg  
1 g salt  
30 g sugar  
1/2 tsp vanilla extract  
Neutral oil as required

METHOD:   
Mix all of the ingredients. Knead on 2nd speed for 10 to 15 min. Place the dough in an oiled bowl. Cover with cling film. Leave to rise for around 90 minutes. The dough should double in volume.

 

FILLING  
100 g soft butter  
60 g sugar  
5 g cinnamon powder  
Milk as required

METHOD:  
Roll out the dough into a 50 x 50 cm square. Spread the softened butter over the dough. Sprinkle with sugar-cinnamon mixture. Roll lengthwise if you wish to use a large mold, or widthwise for individual molds. Cut out ten rolls. Place on a baking tray lined with baking paper or in buttered individual molds. Cover with cling film. Leave to rise for 1 hour at room temperature. Bake in a convection oven at 200°C for approx. 12 min for baking in individual molds and 20 min for baking in a large mold.

 

GLAZE  
100 g icing sugar  
100 g plain cheese spread  
30 g hot water

METHOD:  
Mix all of the ingredients. Spread over the rolls using a spatula or brush.

 

Recipe taken from the book "New York, les recettes cultes", by Marc Grossman, published by Marabout

[View full post](https://www.parisgourmet.com/magazine/cinnamon-roll-recipe)

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