My Favourite Pain au Chocolat Cinnamon Rolls Recipe – The Best Of Them All

One of the things I love most about living in close proximity to continental Europe is the access to the best pastries on earth.  I know the English have a profound weakness for the ever popular Full English Breakfast, complete with its eggs, mushrooms, sausages, grilled tomato and all the rest of the trimmings, but give me a frothy cappuccino and basket of fresh croissants or pain au chocolat and I’m a very happy girl.

After returning to London and counting up the days to our anniversary weekend that will be taking place in Paris this year, I decided a month was simply too long to wait and decided to take matters into my own hands and attempt some Parisian inspired treats of my own. It’s fair to say that there are plenty of recipes for traditional French pastries out there, however when I tripped over Kerry Saretsky’s French Revolution blog with her creative recipe mash up of classic pain au chocolat meets American style cinnamon rolls, I knew this was the one for me.

The Pain au Chocolat Cinnamon Rolls Recipe

The Cinnamon Rolls Ingredients:

  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tablespoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • 2 sheets frozen puff pastry, thawed but cold
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ cup walnuts, toasted and chopped
  • ½ cup semi-sweet chocolate chips

The Icing Ingredients

  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 tablespoon milk

How To Make Them – The Procedure:

  1. Preheat the oven to 400°F.
  2. Mix together the sugars, cinnamon, and salt.
  3. Unroll both sheets of puff pastry, and paint both lightly with melted butter using a pastry brush.  You will have some butter left over.
  4. Divide the sugar-cinnamon mixture between the two sheets of pastry, spreading evenly.  Divide the walnuts and chocolate chips evenly across both pastry sheets.
  5. Use the remaining butter to grease a 12-cup muffin tin.
  6. Roll up both sheets of puff pastry, and use a serrated knife to cut each log into 6 cinnamon rolls.
  7. Place 1 roll in each muffin cup, cut-side-up.  If any of the filling falls out, just divide it between the cinnamon rolls.  Bake for 25 to 30 minutes.
  8. Meanwhile, make the frosting by whisking together the powdered sugar, the crème fraîche, and the milk.
  9. Use a knife to help lift the cinnamon rolls out of the muffin cups and onto a wire rack to cool.  When they are cool, spoon the frosting over the top of the cinnamon rolls.

I concede, nothing can really top the experience of having a fresh-from-the-oven basket of delicate pastries delivered to your room by a man with a charming Gallic accent.  However for those of you awaiting your next visit to Paris, these delicious hybrid pastries should more than help get you by in the meantime!  

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