Cinnamon rolls with caramel filling

76 g heavy cream

pinch salt

100 grams unsalted butter

1/4 cup sugar

75 grams softened butter

3 tbsp brown sugar

1 egg

1 tbsp cinnamon powder

1 tsp cardamom

1/4 cup white sugar

450 grams allpurpose flour

320 g light brown sugar

sprinkle of salt

1 teaspoon vanilla extract

1 1/2 tsp active dry yeast

2 tbsp pearl sugar

1 cup milk

Step 1

Mix warm milk with yeast, then set aside until foamy.

Step 2

Combine and mix all the dry ingredients for the dough in a stand-mixer bowl: flour, salt, sugar, and ground cardamon.

Step 3

Once the yeast is ready, add it and the softened butter into a bowl.

Step 4

Use the paddle attachment to mix until a dough starts to form.

Step 5

Switch into the hook attachment and continue mixing until you get a smooth dough.

Step 6

Form the kanelbullar dough into a ball and place it into an oiled bowl.

Step 7

Cover with a clean kitchen cloth and set aside for 20 minutes.

Step 8

For the cinnamon filling: combine all the ingredients for the filling in one bowl: butter, cinnamon powder, brown sugar, and white sugar. mix thoroughly and set aside for the dough.

Step 9

For the caramel filling: mix the brown sugar, cream, vanilla and salt together in a small bowl.

Step 10

Transfer the dough to a flat surface, and using a rolling pin, flatten it into a rectangular shape of about 45 x 35 cm.

Step 11

Spread the cinnamon filling evenly on top using an angled spatula. keep about half an inch of the dough. start forming by cutting the log into 15 portions.

Step 12

Cover the rolls with a kitchen towel and set aside for 90 minutes or until the rolls have almost doubled in size. once the buns are almost ready, preheat your oven to 200°c.

Step 13

Uncover the tray and brush each with the beaten egg, then sprinkle it with pearl sugar.

Step 14

Place the tray in the middle of the oven for 17 to 20 minutes or until they darkened in color.

Step 15

Set aside for at least 5 minutes to cool.

Step 16

Serve with more pearl sugar on top.