Cinnamon Roll Couronne. It’s much easier than you may think to achieve this beautiful presentation of cinnamon rolls in a showstopper centrepiece “crown” for your brunch table.
Couronne is the French word for crown and these types of ring breads are common in French bakeries. When I saw one being prepared on a British baking show recently in a twisted version, I thought to myself that that would be a very nice thing to do in a cinnamon roll version. With Easter brunch coming up, I decided to experiment with it to see if it would make a pretty addition to the table.
I love this particular version of cinnamon rolls, so I had no worries about using this recipe and the look of the finished couronne was absolutely beautiful. A little drizzle of vanilla glaze over the circular loaf and it made an absolutely perfect centrepiece for my brunch table. I was really pleased that it turned out so well and happy that I had taken enough photos of the process to be able to share it with my readers.
It really isn’t all that difficult, especially if you are familiar with making your own cinnamon rolls. It is essentially just a couple of added steps to that process to create this gorgeous presentation. When your guests see this showstopper arrive at the table they are sure to be be impressed and very grateful for the invitation.
Like this Cinnamon Roll Couronne recipe?
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- 1 ¼ cups warm milk
- 3 cups all purpose flour
- 1 pkg 5 g instant dry yeast
- 3 tbsp melted butter
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup sugar
- 2 eggs slightly beaten
- 1 1/4 cups brown sugar
- 2/3 cup very soft butter
- 3 tsp cinnamon
- 1 to 1 1/2 cups golden raisins optional
- 1 cup icing sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top
Cover dough and leave to rest and rise for 30 minutes to one hour.
Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Use the photos provided as a guide to the process described to form the couronne.
Roll the rested dough out into a large rectangle about 12x 24 inches.
Combine the brown sugar, butter and cinnamon.
Spoon the mixture evenly over the surface of the rolled out dough and spread it to about a half inch from the the edges. Sprinkle on the raisins if you are adding them.
Starting at the long side of the rectangle, roll the dough into a log, pinching the dough together to seal at the long seam of the roll.
Cut the log in half lengthwise, laying the two pieces of dough side by side on the counter top, with both cut sides facing up. Start lifting one pice of dough over the other to form the twist, being careful to keep the cut sides pointing upward as much as you can.
Form the fully twisted dough into a circle, tucking the ends of the roll under each other. Transfer the couronne onto a large parchment lined baking sheet at least 12 inches wide. I used a 14 inch flat sheet with no sides which works best.
Cover the baking pan with a clean tea towel and allow the couronne to rise until at least doubled in size, about 1 1/2 hours.
Bake at 350 degrees F for 40-45 minutes or until evenly golden brown all over. Cool for about 20 minutes before drizzling with vanilla glaze and serving warm.
Whisk all three ingredients together until smooth and drizzle over the couronne.
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