Cinnamon Wool Roll Bread

This Cinnamon Wool Roll Bread is a delightful treat perfect for holidays or for whenever craving something sweet. It combines the comforting flavors of cinnamon with the soft, fluffy texture of freshly baked sweet bread. 

What sets this Cinnamon Wool Roll Bread apart is the addition of tangzhong and its unique presentation. Tangzhong is an easy technique used for achieving softer and fluffier bread.

Despite its elegant appearance once baked, making this bread is quite simple. It involves preparing a yeast dough and filling it with a mixture of cinnamon, sugar, and butter. Roll it up and bake it in a round pan until golden brown. 

You can always experiment with different fillings, including savory variations, to customize it to your taste preferences.

When served each slice reveals beautiful swirls of cinnamon sugar buttery mixture. Whether enjoyed on its own or paired with a hot cup of coffee, this bread is sure to delight anyone craving a cozy and indulgent treat.

What is Tangzhong

Tangzhong is a useful technique for achieving a softer, fluffier, and more flavorful yeast bread. It’s particularly popular in Asian-style bread baking but has gained popularity worldwide for its beneficial effects on bread texture and shelf life. It involves making a water roux by cooking a portion of the flour and milk or water from the recipe into a paste, which is then added to the rest of the ingredients.

How to make wool roll bread

To begin, let’s prepare the tangzhong. In a small saucepan, combine the flour and milk, and place it over medium-low heat. Stir continuously until the mixture thickens. Once thickened, allow it to cool slightly.

While the tangzhong cools, let’s activate the yeast. In a medium bowl, mix together the yeast, 1 teaspoon (5g) of sugar, and 2/3 cup of lukewarm milk. Allow this mixture to rest for 5-10 minutes to activate the yeast.

How to prepare the yeast dough

In a large bowl, whisk together the flour, sugar, and salt. To this dry mixture, add the activated yeast, tangzhong, eggs, vanilla extract, and melted butter. Begin kneading the dough until it becomes smooth and slightly pulls away from the sides of the bowl. This can be done by hand or with the assistance of a hand mixer or stand mixer.

Transfer the kneaded dough into an oiled bowl and cover it with plastic wrap. Let the dough rest for about 1 hour at room temperature, or in a warm space, until it doubles in size.

Next, prepare the butter cinnamon mixture by combining the butter with cinnamon and sugar in a small bowl. Set this mixture aside until ready to use.

How to shape the wool roll bread

Grease and line a 10-inch (25cm) springform pan with parchment paper. Divide the dough into 6 equal pieces. Shape each piece into a ball.

Roll out each ball of dough lengthwise into a rectangle until it reaches approximately 12 inches (30cm) in length. Spread 1/6 of the butter-cinnamon mixture over the top half of the rectangle. Then, cut the bottom half into thin strips.

Fold the long edges of the rectangle and roll the dough into a log. Place the log, seam-side down, into the bottom of the prepared pan. Repeat this process with the remaining dough pieces.

Cover the pan and let the dough rise for 45 minutes. Meanwhile, preheat the oven to 350F (180C).

Before baking, brush the surface of the bread with beaten egg. Then, bake the wool roll bread for 25-30 minutes, or until it turns golden brown.

Allow the bread to cool slightly before serving.  If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

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