Cinnamon swirls with caramel – A recipe for large spongy cinnamon swirls baked with caramel in the middle.
I tried out a new technique in this recipe. Instead of rolling the dough into a large roll, and then cutting it into swirls, I laid the dough double, and then cut strips that I rolled into swirls. That way you get beautiful uniform swirls.
This dough is made without eggs, so it can easily be made in a vegan version. Simply replace the milk and butter with plant-based milk and vegetable butter.
Kanelsnegle med karamel
Dissolve the yeast in the lukewarm milk in a mixing bowl. Add the sugar, cardamom, salt and about half of the flour, and knead the dough with the dough hook. Add the butter. Add more flour and knead the dough until it releases from the sides of the bowl and becomes shiny and elastic. It will take about 5-10 minutes, depending on how powerful your mixer is. Let the dough rise in the bowl for 1 hour under a damp dish towel.
Mix all the ingredients well with a fork and set aside until needed.
Cinnamon swirls with caramel
Roll out the dough into a large square on a floured surface. Carefully spread the filling over the entire dough in a thin layer. Fold one half of the dough over the half, so it’s double. Divide the dough into about 18-20 oblong slices. Roll each slice of dough into a swirl and place them on 1-2 baking sheets that are lined with baking paper. Let them rise under a damp cloth for about 20 minutes.
Heat the oven to 180 C convection.
Put the dulce de leche in a piping bag and cut a small hole. Fill the middle of all the swirls with caramel. Brush the swirls with the beaten egg and bake them in the oven for 15-18 min. Let the swirls cool and then serve them. Enjoy!