Wool Roll Bread with Cinnamon Filling

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5 from 7 votes

Wool Roll Bread with Cinnamon Filling

A delicious cinnamon roll version of Wool Roll Bread. A soft pillowy milk bread recipe with buttery cinnamon filling.

Prep Time20

Cook Time20

rising2

Total Time2 40

Course: Bread

Cuisine: Asian, Swedish

Keyword: Cinnamon roll bread, milk bread, Wool Roll Bread

Servings:

Calories: 303kcal

Author: Maricel

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

US Customary - metric

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.

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