Silent Nights

SALTED CARAMEL CINNAMON ROLLS Soft, fluffy rolls with a cinnamon-brown sugar swirl, topped with vanilla ice cream and buttery salted caramel drizzle. INGREDIENTS • 440 g all-purpose flour • 50 g granulated sugar (for dough) • 2 1/4 tsp instant yeast • 1 tsp fine salt (for dough) • 180 ml warm milk • 57 g melted butter (for dough) • 2 large eggs • 100 g packed brown sugar (filling) • 1 tbsp ground cinnamon • 57 g softened butter (filling) • 150 g granulated sugar (for caramel) • 42 g butter (for caramel) • 120 ml heavy cream, room temperature • 1 1/2 tsp flaky sea salt (caramel and topping) STEPS 1. Whisk 440 g all-purpose flour, 50 g granulated sugar (for dough), 2 1/4 tsp instant yeast and 1 tsp fine salt (for dough) together. Add 180 ml warm milk, 57 g melted butter (for dough) and 2 large eggs, then stir until a shaggy dough forms. 2. Knead by hand or with a dough hook until smooth and slightly tacky. Add a spoonful of flour only if it is truly sticky. ⏱ 10m 3. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled. ⏱ 1h 10m 4. Roll the dough into a rectangle about 40 x 30 cm. Spread with 57 g softened butter (filling), then sprinkle evenly with 100 g packed brown sugar (filling) mixed with 1 tbsp ground cinnamon. Roll up tightly from the long side and cut into 9 rolls. 5. Arrange the rolls in a greased 23 cm (9 in) pan, cover, and let them puff up until touching. ⏱ 45m 6. Bake at 180°C (350°F) until deep golden brown. ⏱ 25m 7. Melt 150 g granulated sugar (for caramel) in a saucepan over medium heat without stirring, swirling until amber. Whisk in 42 g butter (for caramel), then slowly whisk in 120 ml heavy cream, room temperature (it will bubble). Stir in 0.5 tsp of the 1 1/2 tsp flaky sea salt (caramel and topping) and cook 1 minute. ⏱ 7m 8. Scoop a spoonful of vanilla ice cream over the rolls with a drizzle of the warm caramel over the rolls and sprinkle with the remaining flaky salt. NOTE. Caramel thickens as it cools; rewarm gently to re-drizzle. For overnight rolls, refrigerate after shaping and bake the next morning after 30 minutes at room temperature.

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