Tangzhong Cinnamon Rolls (Caramel Cinammon 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, deeper flavour with some nutty notes!

Ingredients

For the Tangzhong:

40gr flour

200gr milk

For the Dough:

Dry Ingredients:

600gr Flour

7gr salt

120gr Sugar

3gr milk powder

8gr yeast

Wet Ingredients:

250gr milk

1 egg

Tangzhong

2gr vanilla extract

60gr Softened Butter

For the Egg wash:

1 Egg Yolk

15gr Milk

For the Cinnamon Caramel Filling

180gr butter

300gr brown sugar

110gr heavy cream

50gr Ceylon cinnamon or 25gr Cassia Cinnamon (Cassia contains a lot of coumarin, which can be toxic in large quantities. Also Cassia Cinnamon has a stronger flavour)

Salt

Method:

For the Tangzhong:

Add Water and Flour in a pan and heat on your stove while whisking. The Tangzhong is ready when the mixture is glutinous and like a paste.

Pop in the fridge or freezer until it comes to room temperature.

For the dough:

Combine the dry ingredients, the bread flour, sugar, salt, milk powder and instant yeast. Add the wet ingredients to the dry ingredients (warm milk, egg and tangzhong).

Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until the ingredients are incorporated.

Add the butter and continue mixing on medium-high speed for 8 minutes.

If you want you can divide the dough in 2, add 60gr Ceylon Cinnamon to one piece and knead this one for 2 more minutes.

Shape into a ball and transfer in an oiled bowl to proof covered with plastic wrap for 1-2 hours or until double.

Right before shaping the rolls prepare the Cinnamon Caramel Filling:

In a pan heat butter until it melts.

Add the brown sugar and heavy cream whisking constantly on medium heat until sugar is dissolved.

Bring to a boil and allow to boil for 2 minutes.

Mix in the Cinnamon and Salt and let aside to cool down a little.

Back to the Dough:

Punch the dough to release air.

Roll the dough into a rectangle.

Spread the warm (but not hot) Filling in it.

Fold one side until the middle of the rectangle and fold the other side on top of it (You should have 3 layers of dough. You can watch my Instagram reel for more details).

Cut lengthwise into strips.

Then cut each strip in the middle to create two strands.

Braid the 2 strands.

Shape the braid around your 2 fingers to create a circular shape and tuck the end under the dough.

Do the same with the rest of the strips.

Transfer to a baking sheet lined with parchment paper and let them proof for 45 minutes.

Meanwhile preheat the oven at 200C.

Egg wash them and bake for 2p minutes or until golden brown.

If you want to glaze them, prepare a simple syrup with 60gr sugar and 60gr water. Glaze them while the rolls are still hot and the syrup cooled down.

Enjoy!