Name: Kannelbullar / Cinnamon Roll
Ingredients: 35 g T55 flour; 180 g semi-skimmed milk; the whole thangzong; 465 g T55 flour; 1 or 2 c. coffee cardamom powder (for the kanelbullar version); 75 g semi-skimmed milk; 20 g sugar; 1 c. coffee liquid vanilla; 5 g dehydrated baker's yeast; 115 g egg; 110 g Half-salt butter; 60 g melted semi-salted butter; 90 g brown or blond vergeoise; 20 g honey; 8 g powdered cinnamon; 130 g melted semi-salted butter; 210 g brown or blond vergeoise; 10 g powdered cinnamon; 100 g almond powder (optional); 100 g Half-salt butter; 200 g Philadelphia type cream cheese; 35 g powdered sugar; 1/2 c. coffee liquid vanilla

Kannelbullar / Cinnamon Roll

I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I've already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I'd like to add the thangzong method, which adds an extraordinary softness to the dough.

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Servings 8 people

Ingredients

Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:

Thangzong:

35 g T55 flour
180 g semi-skimmed milk

For the brioche :

the whole thangzong
465 g T55 flour
1 or 2 c. coffee cardamom powder for the kanelbullar version
75 g semi-skimmed milk
20 g sugar
1 c. coffee liquid vanilla
5 g dehydrated baker's yeast
115 g egg
110 g Half-salt butter

For the bottom of the dish :

For the inside of the buns :

For the glaze :

Instructions

Start by preparing the thangzong. This will only take an extra 5 minutes, but will give your brioche a very soft texture. Pour the flour and milk into a small saucepan and whisk well to remove any lumps.
Cook over low heat while whisking.
The whole thing should thicken, without boiling. Turn off the heat and set aside to cool for 10 minutes.
Place all the brioche ingredients except the butter in the bowl of your food processor. If using fresh yeast or classic dehydrated baker's yeast, dilute it with the 75g of milk before pouring into the bowl. If you have instant dried yeast, the problem doesn't arise and you can put everything together without diluting first. Don't forget to add all the warmed thangzong.
Knead with the hook for a good ten minutes.
Add the semi-salted butter (at room temperature it's perfect!) and knead again until perfectly incorporated, no more.
The dough is finished.
Cover with cling film and refrigerate overnight.
The next day, the brioche has puffed up nicely and is quite cold. That's what we want!
For the base of the dish, mix together the sugar, melted butter, cinnamon and honey.
Pour into the dish and spread evenly.
Remove the dough from the cling film and place on a floured work surface.
Roll out into a rectangle measuring approximately 45 x 55cm. Try to keep as rectangular a shape as possible, pulling on the 4 corners if necessary.
Mix the ingredients inside the buns, except for the almond powder, which you'll add later.
Spread the filling evenly over the dough.
Almond powder is not essential, but I love it! In this case, sprinkle the 100g at this point.
Here you have two possibilities for rolling up the dough. Either in length, which will give a longer flange with a smaller diameter, or in width, which will give a shorter flange with a wider diameter. This will depend on your choice. I prefer the larger diameter. So I rolled up the width. I then divided the boudin into 8 equal parts? First, mark the dough with a knife.
To cut it, simply use a kitchen wire. Pass the wire under the flange and place it at the mark. Pass the thread around the coil, then gently tighten the thread. This will cut the dough perfectly. If you were to cut the dough with a knife, it would crush the sausage, whereas the thread retains its circular shape!
To prevent the cake from opening as it puffs up and bakes, place the end under the pastry.
Do the same for all the slices you place in the dish, on top of the airy layer of butter and sugar!
Using a small spray of water, spray the surface of the buns, then place cling film over the dish.
In this way, the buns will swell in a moist environment.
Leave to grow for about 2 h at room temperature. The difference in growth is clearly visible here, with the buns touching.
Pour in around 80-90g of whole cream (not per brioche, but for the whole dish!), basting each brioche evenly.
Bake for 40-45 minutes in an oven preheated to 155°C in fan-assisted mode.
If you like, you can stop at this point. To make more American cinnamon rolls, the cream cheese glaze is missing. Place the semi-salted butter and cream cheese in a microwave-safe dish.
Melt for about 1 minute, then pour in the powdered sugar and liquid vanilla.
Whisk well, then pour over the cinnamon rolls.
To be enjoyed warm! The buns can be easily reheated in the microwave for 15 seconds.