Cinnamon Rolls
Master the art of rolls and discover irresistible flavor variations with pro bakery techniques.
Chef y panadero artesanal. Fundador de Bakers Local Bagels en Barcelona, España.
Course Content
Course Content
1. Presentation and recipe book
Free
2. All About Cinnamon Rolls
3. The Classic Cinnamon Roll
Free
4. The Dubai pistachio roll
5. Cheesecake Berry Roll
6. Nutella and Oreo Roll
About this Course
Creative cinnamon rolls with bold flavors and pro techniques
In this course, artisan baker and private chef David Cowcill shares his signature cinnamon roll recipe along with modern takes like the Dubai-style pistachio roll, cheesecake berry roll, and Nutella and Oreo roll. With detailed lessons and expert guidance, you’ll learn to create soft, layered doughs, balanced fillings, and eye-catching toppings.
From mastering dough hydration and fermentation to applying cream cheese frostings and nut pralines, this course blends traditional techniques with creative flair—perfect for pastry lovers and pros alike.
By the end of this online course, you’ll be able to:
- Prepare enriched dough with a light, airy texture.
- Execute smooth, flavorful fillings and spreads.
- Roll and cut with precision using the floss-cutting method.
- Apply frostings, toppings, and glazes with professional results.
- Create stunning rolls with flavors like pistachio, Nutella, and cheesecake
What's included?
- 45 mins of HD video
- 20 lessons
- 4 recipes
- Recipe book
- 4 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Chef and Artisan Baker. Founder, Bakers Local Bagels (Barcelona, Spain)
His creations stand out for their quality, rich flavor, and perfect texture and consistency. Whether hosting private dinners or crafting artisanal products, David’s work is defined by a deep commitment to authenticity and craftsmanship.
Sweet dough techniques and creative roll recipes with artisan-quality results
What you'll learn
Learn how to make delicious fillings to go inside your fluffy soft dough rolls and get creative with other mouth watering flavour variations, toppings and frostings.
- A basic dough: Brioche-style dough recipe that yields a soft, elastic base, perfect for filling and rolling.
- Classic cinnamon roll: Airy dough rolled with a cinnamon-sugar spread and finished with smooth cream cheese frosting.
- Dubai pistachio roll: Filled with pistachio-tahini cream and topped with a white chocolate pistachio praline and kataifi.
- Cheesecake berry roll: Lush cheesecake-style filling with fresh strawberries, finished with berry glaze and cream cheese frosting.
- Nutella and oreo roll: Rich Nutella filling with crushed Oreos inside and on top for double crunch and creaminess.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- Kneading and proofing yeast-based dough
- Rolling and shaping dough
- Filling spreading
- Floss cutting
- Glazing
- Baking
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Yummy
He makes it look so easy. I can't wait to try it myself.