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Cinnamon and Réserve la Pérade rolls

Cinnamon and Réserve la Pérade rolls

12 portions


  • 85 ml (1/3 cup) butter
  • 125 ml (½ cup) brown sugar
  • 160 ml (2/3 cup) water
  • 1 pinch of salt
  • One 8 g, 10 ml (2 tsp.) packet of instant yeast
  • 30 ml (2 tbsp.) hot water (not boiling)
  • 15 ml (1 tbsp.) brown sugar
  • 2 eggs
  • 30 ml (2 tbsp.) sour cream
  • 125 ml (½ cup) milk
  • 1 litre (4 cups) all-purpose flour, unbleached


  • 85 ml (1/3 cup) butter, softened
  • 180 ml (¾ cup) brown sugar
  • 30 ml (2 tbsp.) ground cinnamon
  • 250 g (8 oz) Réserve La Pérade cheese,grated


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a saucepan, bring the butter, brown sugar, water and salt to a boil. Simmer for 7 to 10 minutes.
  • Meanwhile, in a small bowl, mix the yeast, warm water and brown sugar. Place the bowl somewhere away from drafts while the yeast reacts.
  • In a large bowl, beat the eggs with the sour cream and milk. Whisk in the warm contents of the pan and the yeast. Stir in the flour with a wooden spoon. Finish by hand, adding flour until the dough no longer sticks to your fingers. Knead on a floured surface for a few minutes.
  • Place the ball of dough in a large buttered bowl and brush the top. Cover with plastic wrap and a towel to keep warm. Let stand away from drafts until the dough has doubled in size (about 45 minutes).
  • On the floured surface, using a rolling pin, roll out the dough until it is 1.25 cm (½ in.) thick. Spread butter on it and cover it with brown sugar and cinnamon. Add the grated /directory/reserve-la-perade/Réserve La Pérade and roll the dough over itself, topped side inwards. Slice to 3.75 cm (1½ in.) thickness and place flat in a rectangular oven-proof dish or in a buttered baking pan for 12 large muffins.
  • Bake in an oven preheated to 350 °F (180 °C) for 30 minutes or until the buns are puffed and golden. Serve hot or cold.

Looking for an alternative to this cheese?

  • Visit our Firm with washed rind or Organic cheeses sections.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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