This is a lovely cinnamon roll, but in a "crown" shape.
1 hour, 15 minutes
1 1⁄4 c milk (Dough)
3 c flour (Dough)
5 g dry yeast (Dough)
3 T butter, melted (Dough)
2 t vanilla extract (Dough)
1⁄4 t salt (Dough)
1⁄4 c sugar (Dough)
2 eggs (Dough)
1 1⁄4 c brown sugar (Filling)
67⁄100 c butter, softened (Filling)
3 t cinnamon (Filling)
1 c confectioners sugar (Glaze)
1⁄2 t vanilla extract (Glaze)
2 T milk (Glaze)
- 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. (I found up to 1/2 extra cup of flour may be needed to make this a kneadable dough)
- 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 until doubled in size
- Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
- Roll the rested dough out into a large rectangle about 12x 24 inches.
- Combine the brown sugar, butter and cinnamon.
- Spread the cinnamon mixture evenly over the dough.
- 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 piece of dough over the other to form the twist. IMPORTANT be careful to keep the cut sides pointing upward as much as you can. This will help prevent leakage of the filling.
- 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.
To prepare the Vanilla Glaze
- Whisk all three ingredients together until smooth and drizzle over the couronne.
Make many twists to keep it a tighter ring in the end, and really force the ends together to keep it a ring.