On the third day of cinnamon rolls, my true love gave to me . . . .
Three French Gems
(a buttery, flaky, croissant-like cinnamon roll)
They start with a sweet yeast dough, then get a butter and flour layer.
You fold the dough over the filling, then turn and roll the butter layers in several times to achieve a "laminated" or Danish pastry, like a croissant dough.
After you cut the individual rolls, you use the handle of a wooden spoon to squish them so the filling comes out the sides. Brush with egg wash.
For an authentic European finish, sprinkle pearl sugar (or coarsely chopped sugar cubes) on top of each roll.
C'est si bon! Croissant meets cinnamon roll!
On the second day of cinnamon rolls, my true love gave to me. . . .