Cinnamon rolls / scrolls baked in caramel
One way to make cinnamon rolls even better than they are!
Servings
6rolls
Servings
6rolls
Ingredients
Dough
Filling
Caramel
Instructions
Dough
  1. Scatter the yeast over the milk and set aside. Combine the flour, salt and sugar in a large mixing bowl. Add the milk/yeast mixture, butter and 1 beaten egg, forming a soft dough with your hands. Knead the dough for 10 minutes until smooth and elastic.
  2. Grease the mixing bowl you just used with a little oil. Drop the dough into it, cover, and leave in a warm place for about an hour – or until doubled in size.
  3. Knock down the dough and knead for 1 minute. Roll the dough into a 50 x 30 cm rectangle, the long side facing you. Brush the dough with the ⅓ cup melted butter from the filling ingredients, then sprinkle it evenly with the filling, leaving about 2 cm on the long end furthest away from you uncovered.
  4. With the long side facing you, tightly roll the dough to form a roulade. When you get to the end, lightly dab water on it with your finger, then continue rolling and pinch the join at the end.
  5. Cut the roll into six even pieces.
  6. Place them, cut side up, onto a lined and greased baking sheet. Cover with plastic and leave it in a warm place until the scrolls have doubled in size (around 45 minutes).
  7. Heat oven to 190°C.
  8. Brush the risen rolls with the combined extra egg and milk. Scatter with flaked almonds and bake for 15-20 minutes, or until light golden.
Filling
  1. Combine the brown sugar, cinnamon, cardamom and flaked almonds. Set aside with the melted butter.
Caramel
  1. Place the sugar and water into a saucepan over medium heat. Allow to simmer until it turns golden brown. Do not stir!
  2. As soon as it turns golden brown turn off the heat. Quickly whisk in the butter and cream until incorporated, then whisk in the bourbon. Set aside to cool.
To bake in caramel
  1. Preheat oven to 230ºC.
  2. Place each scroll into a snug ramekin or oven-proof dish. Poor over the caramel (recipe below), top with flaked almonds and bake for 10 minutes.
  3. Serve while hot, dusted with icing sugar.