Kanelbullar (Cinnamon Rolls) - Caramelized Cinnamon Filling

Cinnamon rolls have a long and interesting history!
The first recorded mention of cinnamon rolls can be traced back to Sweden, where they are known as "kanelbulle." These sweet cinnamon buns were first baked by Swedish bakers in the 1920s and quickly gained popularity throughout Scandinavia.

Today, cinnamon rolls are enjoyed all over the world and come in a variety of flavors and styles.

My variation is inspired by the classic cinnamon roll, although I first caramelize the filling which results in a richer flavour with some nutty notes! 😋

For the Tangzhong:
Heat 40gr flour with 200gr milk until it thickens. Set aside to cool.

For the Dough:
600gr Flour
7gr salt
120gr Sugar
3gr milk powder
8gr yeast
260gr milk
1 egg
Tangzhong
2gr vanilla extract

60gr Softened Butter

Method:
For the dough:
On low-medium speed, knead everything except the butter. After 2min of kneading add the butter and knead on high for 8min
(After that, you can divide the dough in 2, add 60gr Ceylon cinnamon to one piece and knead this piece for 2 more min

Proof until double

Meanwhile prepare the Cinnamon Caramel Filling:

Melt 180gr butter
Add 300gr brown sugar and 110gr heavy cream.
Boil for 2 minutes after the sugar dissolves.
Add a pinch of salt 50gr Ceylon or 25gr Cassia Cinnamon (Cassia Cinnamon has a stronger flavour. Also Cassia contains a lot of coumarin, which can be toxic in large quantities)

Back to the Dough:
Punch the dough
Roll the dough into a rectangle.
Spread the warm (but not hot) filling in it.
Fold like the video
Cut lengthwise into strips and braid.
Shape like in the video.

Proof for 45 minutes.
Preheat the oven at 200C.
Egg wash and bake until golden brown.

Heat 60gr sugar and 60gr water and glaze the rolls.

Enjoy! 😋

#Cinnamon #cinnamonrolls #bakingrecipes