Guys, I love crème brûlée. It's just awesome. You probably guessed this based on the fact that we already have four different crème brûlée recipes and one creme brûlée donut post on this site. It's probably overkill.
With that said, guys, I made crème brûlée cinnamon rolls. And overkill or not, they are so yummy that I just had to share. 🙂
What do I mean by crème brûlée cinnamon rolls? Well, these are the classic topped with a thin layer of eggy custard that gets a brûlée shell just before serving. So they are basically crème brûlée topped cinnamon rolls. You know, dessert topped with more dessert. Normal stuff.
For the rolls:
1/2 cup butter
1 cup milk (I used whole milk)
1/4 cup sugar
1 tablespoon yeast (instant dry)
1 egg + 1 egg yolk
1 1/2 teaspoon salt
3 1/3 cups flour (all-purpose)
For the insides:
3 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon cinnamon
For the custard:
3 egg yolks
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon corn starch
2-3 tablespoons baker's sugar (or regular granulated is OK too)
In a saucepan, melt the butter over low heat. Once melted, remove the saucepan from the heat and stir in the milk and sugar until the sugar dissolves. Pour in the yeast and give that a good stir (it does not need to dissolve). Allow that to sit for 6-8 minutes to allow the yeast to start working.
Mix together the flour and salt. Pour the yeast mixture into the flour and stir to combine. Stir in the eggs. Knead for 3-4 minutes. Place the dough ball in a lightly oiled bowl, cover and allow to rise in a cool, dry place for 2 hours (or until doubled in size).
Roll the dough out on a lightly floured surface so that it's about 1/4 to 1/2 inch thick. Brush the butter all over the surface. Sprinkle on the sugar and cinnamon. Roll the dough up and slice into 2 to 2 1/2 inch thick pieces. Place in a well-buttered baking dish.
To make the custard batter, simply whisk together the egg yolks, heavy cream, sugar, vanilla and corn starch. Pour into the wells. You may not need all the custard batter, but it'll probably be close.
Bake at 350°F for 28-30 minutes. The dough should begin to look brown on top while the custard will have likely moved around some, but the deeper parts will still have some jiggle. Allow to cool for 10-15 minutes.
I decided to add a little glaze, made by whisking together 1/4 cup powdered sugar and a tablespoon or two of water. You don't need a ton of glaze since these rolls around have a fun topping. 🙂
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.