This Wool Roll Bread recipe is a cinnamon version of wool roll bread. An amazing, pillowy and fluffy wool roll bread with delicious buttery cinnamon filling! Great to serve for breakfast or snacks!
What is Wool Roll Bread? Wool Roll Bread is a soft and fluffy delicious milk bread that looks like wool yarn. They called this Wool Roll Bread because of the amazing rolled dough design that looks like rolls of wool yarn.
Wool Roll Bread Filling
Many people created their version of this popular wool roll bread from savoury to sweet the choices are endless. Many of them filled it with their favourite flavour and filling. Typically the Wool Roll Bread is filled with dried fruit like cranberries or raisins.
Wool Roll Bread Filling Ideas
The most popular fillings for wool roll bread are dried fruit, nuts, cinnamon, custard, hazelnut, chocolate, and cheese.
The Wool Roll Bread fillings you can also try are the Asian favourites, red mung bean paste, ube or purple yam, coconut or coconut jam, and meat. Some bakers also made this dough in different flavours and colours like chocolate, strawberry, and pandan.
How to make Wool Roll bread?
The yeast dough is flattened and the half side is sliced into strips, like fettuccine pasta then filled and rolled like wool yarn.
How to Make the dough for wool roll bread. Heat milk in a microwave or over the stovetop in a saucepan to 110 F. Add yeast and honey, and whisk until well blended. Let it stand for 5 to 10 minutes or until foamy. In a bowl of the stand mixer, add bread flour, sugar, salt, yeast mixture, egg, and melted butter. Mix with the dough hook attachment on low speed until well blended. Mix for 8 minutes or knead by hand for 10 minutes.
To check the dough, do a windowpane test by stretching without tearing it means gluten has been developed. Poke test by pressing the dough, if it springs back immediately when lightly pressed, then you know it’s been kneaded enough, and it’s ready to rise.
Form into a ball. Drizzle with oil and cover with a kitchen towel. Place in a dry warm place and let it rise for about an hour to 2 hours or until it doubles in size.
Flatten the dough. Apply canola oil on your hands and a clean flat surface, or use a large chopping board. Deflate and divide the dough into two. Roll out the dough into a 9″ x 9″ square.
Slice the dough. Using a pastry cutter slice halfway lengthwise about less than a quarter inch. Spread the softened butter evenly on the other half side of the dough.
Filling the dough. Combine cinnamon and brown sugar. Sprinkle on the buttered side of the dough. Roll towards the sliced part of the dough. Cut into 4 then roll to the end. Place each rolled dough seam down on a greased baking pan lined with parchment paper. Cover with plastic wrap and let it rise in a warm place until it doubles in size.
Bake the wool roll bread dough. Brush with milk and bake in preheated oven at 340F for 18 to 20 minutes. Let it cool in a baking pan for 10 minutes, then cool completely on a cooling rack.
For this recipe, I chose a cinnamon filling because the style of rolling this bread and the dough is similar to the cinnamon rolls recipe. It’s perfect to serve for breakfast and snacks!
More delicious bread you will love!
Wool Roll Bread with Cinnamon Filling
Watch How to Make It
Equipment
- Stand mixer or knead by hand
- round baking pan 8"
- Rolling Pin
- pastry cutter
Ingredients
- ½ cup milk lukewarm 110F
- 1 ½ tsp active dry yeast
- 1 tsp honey
- 280 g bread flour
- ½ tsp salt
- 2 tbsp sugar
- ¼ cup unsalted butter melted and cooled to lukewarm temperature
- 1 egg at room temperature
Cinnamon filling
- ⅓ cup dark brown sugar
- 2 tsp ground cinnamon
- ¼ cup unsalted butter softened
Instructions
- Heat milk in a microwave or on the stovetop in a saucepan to 110 F (at a lukewarm temperature). Add yeast and honey, whisk until well blended. Let it stand for 5 to 10 minutes or until foamy.
- In a bowl of the stand mixer, add bread flour, sugar, salt, yeast mixture, egg, and melted butter. Mix with the dough hook attachment at low speed. Mix for 8 minutes or knead by hand for 10 minutes or longer.
- Tests to check the dough when kneaded enough. Windowpane test by stretching without tearing, which means the gluten has been developed. Poke test by pressing the dough, if it springs back when lightly pressed. The indentation doesn't remain, then you know it's been kneaded enough, and it's ready to rise.
- Form into a ball. Drizzle with oil and cover with kitchen towel. Place in a dry warm place and let it rise for about an hour to 2 hours or until it doubles in size.
- Apply canola oil on your hands and the clean flat surface, or use a large chopping board. Deflate and divide the dough into two. Roll out the dough into a 9" x 9" square.
- Using a pastry cutter slicing halfway lengthwise about less than a quarter-inch thin.
- Spread the softened butter evenly on the unsliced side of the dough. Combine cinnamon and brown sugar. Sprinkle on the buttered side of the dough.
- Roll towards the sliced part of the dough.
- Cut into 4 equal parts, then roll to the end of each sliced part of the filled dough.
- Place each rolled dough seam down on a greased baking pan lined with parchment paper.
- Cover with plastic wrap or kitchen towel and let it rise in a warm place until it doubles in size.
- Brush with milk and bake in preheated oven at 340F for 18 to 20 minutes. Let it cool in a baking pan for 5 to 10 minutes, then cool completely on a cooling rack.
