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Chocolate Caramel Cinnamon Buns

Posted by John Reed on 6th May 2021

Approx. 6 – 8 Portions

Cinnamon Rolls

90ml/6tbsp x Milk
30g/1/4 Cup x Plain/All purpose flour
1 Pinch x Natural sea salt

125ml/1/2 Cup x Milk (35c/95f)
60g/1/4 Cup x Caster/Fine granulated sugar
3 tsp x Dried active yeast

500g/4 Cups x Strong/Bread flour
TangZhong paste
3 x Eggs (Room temperature)
1 Pinch x Natural sea salt
113g/1/2 Cup x Unsalted butter (Soft)
3tsp Cocoa powder

Cinnamon Sugar

113g/1/2 Cup x Unsalted butter (Soft)
300g/1 1/2 Cups x Soft brown sugar
6 tsp x Ground cinnamon


226g/8oz x Cream cheese
2 tsp x Vanilla extract
150g/1 Cup + 2 tbsp x Icing/Powdered sugar
4 – 6 tbsp x Buttermilk

Salted Caramel

90g/6 1/2tbsp x Unsalted butter
150g/3/4Cups x Brown sugar
150ml/2/3Cups x Double/Heavy whipping cream
1/2tsp x Molasses
2 Pinches x Natural sea salt


1) Place all the ingredients for the TangZhong paste in a small pan and place onto a medium heat. Cook down for 5 minutes until it is a thick smooth paste. Take off the heat and allow it to cool down.

2) For the brioche heat up the milk and caster sugar in a small pan up to 35c/95f. Careful not to get the milk too hot as it can kill the yeast. Once the milk is up to the right temperature add the dried yeast. Milk well until it has dissolved and set aside.

3) Place the strong white flour into a mixer with the cocoa powder and with the hook attachment. Add the TangZhong paste to the flour and place onto a low speed. Add the pinch of natural sea salt and mix for 3 minutes. Next add milk yeast mix and mix for a further 2 minutes. In addition add the two room temperature eggs and mix on a medium speed for 5 minutes. Turn the mixer down to a low then add the soft butter little by little. Mix until all the butter has incorporated into the dough. Turn the machine off and place the dough into a bowl. Dust the top of the dough with flour and cover with cling film. Place the bowl somewhere warm until the dough has doubled in size.

4) In a medium size saucepan place the butter and the brown sugar for the salted caramel. Cook down for 5 minutes on a medium heat. Once bubbling add the double cream and cook down for a further 2 minutes. In addition add the molasses and the two pinches of natural sea salt. Once thickened take off the stove and allow to cool.

5) Once the dough has doubled in size, take the dough out of the bowl and knock the excess air out of the dough. Dust the worksurface with flour and roll the dough out into a long rectangle (35cm-13.7inches/45cm/17.7inches). Spread the soft butter over the dough as thin as possible and scatter the soft brown sugar over the top. Carefully roll the dough away from you as tight as possible. Once rolled, carefully slice into 4 -5 cm slices. Place the swirls into a large oven tray spaced evenly and lightly cover with clingfilm. Set aside and allow to double in size.

6) Pre heat the oven to 180c/350f. Once the buns have doubled in size place into the oven to cook for 30 – 35 minutes until golden brown.

7) While waiting for the cinnamon buns to cook, place all the ingredients for the frosting into a mixer with the paddle attachment. Mix on a low speed until it has incorporated together. Once the buns have cooled down spread the frosting over the top followed by the caramel.


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