Cinnamon pastry delight: a sweet treat with a touch of originality

This cinnamon pastry delight combines the warm, spicy aroma of cinnamon with a soft, buttery pastry. The recipe begins with a simple lemon-infused sugar syrup, which is applied to freshly baked pastries, giving them a delicious shine and extra moistness. The pastry itself is covered in a rich cinnamon butter filling, making each bite irresistibly flavorful.

Why you will love this recipe

If you enjoy the comforting flavors of cinnamon and sweet baked goods, this recipe will be a hit. The process of folding and rolling the dough creates layers that are both tender and flaky, while the cinnamon sugar filling melts into every crevice, creating a sweet and spicy treat perfect for any time of day.

Perfect opportunity

This pastry is ideal for breakfast, brunch or as an afternoon snack with coffee or tea. It's also a great choice for holiday mornings or special occasions when you want something a little more special but still comforting and familiar.

Decorating Tips

Once the pastries are cooked and still hot, brush them generously with sugar syrup to enhance their softness and give them a beautiful shine. For an extra touch of elegance, sprinkle with powdered sugar or drizzle a simple powdered sugar and milk glaze on top. A few finely grated lemon zest can also add a fresh, lemony note.

• Ingredients:
  • For the sugar syrup:
    • 1.5 cups of water
    • 1 cup of sugar
    • Juice of 1/4 lemon
  • For the dough:
    • 700 grams of flour (about 5 cups)
    • 10 grams of dry yeast (about 1 tablespoon)
    • 5 grams of ground cinnamon (about 1 teaspoon)
    • 100 grams of sugar (about 1/2 cup)
    • 5 grams of salt (about 1 flat teaspoon)
    • 250 ml heavy cream (plus 2 tbsp if necessary, can substitute with milk)
    • 3 medium eggs
    • 100 grams of soft butter, cut into cubes
  • For the filling:
    • 250 grams of very soft butter
    • 1 cup brown sugar
    • 1 teaspoon of ground cinnamon

• Instructions:
  1. Prepare the sugar syrup: In a saucepan, combine the water, sugar and lemon juice. Bring to the boil, then simmer for 10 minutes. Let cool and refrigerate (can be prepared the day before).
  2. Prepare the dough: In a mixer fitted with a dough hook, combine the flour, yeast, sugar, salt and cinnamon. Add cream (or milk), eggs and mix until combined. Add the butter and knead for 10-12 minutes until smooth. If the dough is dry, add a little milk. Cover and refrigerate 1 hour or overnight.
  3. Prepare the filling: Mix the softened butter, brown sugar and cinnamon to make a paste.
  4. Assemble the pastries: Divide the dough in half. Roll each piece into a 30×40 cm rectangle. Spread half of the filling over each rectangle, fold the top third down and the bottom third up (like folding a letter), then fold into a book shape. Gently roll into a larger rectangle. Cut into 8 cm wide strips then into triangles. Roll each triangle from the wide end to form a crescent shape.
  5. Leave the pastries to rise: Place on a baking sheet lined with parchment paper. Let rise in an unlit oven until doubled, about 1 1/2 hours.
  6. Cook: Remove pastries from oven, preheat to 356°F (180°C) and bake for 15 minutes until golden brown.
  7. Finishing: While they are still warm, generously brush the pastries with sugar syrup. Let cool.

Store in an airtight container at room temperature.

Enjoy these delicious cinnamon pastries, perfect for sharing or treating yourself to a sweet and spicy treat!