PocketCook

From @Maangchi

Korean Cinnamon Roll Buns (Roll-ppang)

1 hr 10 min · Serves 9 · 480 kcal

1 hr 10total
25 minhands on
24steps
9servings

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Ingredients

For the syrup

  • 70 g dark brown sugar (1/3 cup)
  • 80 ml water (1/3 cup)
  • 3 tbsp rice syrup (or honey)

For the filling

  • 75 g golden raisins (1/2 cup)
  • 1 tbsp ground cinnamon
  • 1 pinch salt
  • 120 g walnuts, coarsely chopped (1 cup)
  • 50 g dark brown sugar (1/4 cup)

For the dough

  • 115 g unsalted butter, softened (1/2 cup), divided
  • 240 ml milk (1 cup)
  • 50 g granulated sugar (1/4 cup)
  • 7 g active dry yeast (1 sachet)
  • 2 large eggs, at room temperature
  • 3 g salt (1/2 tsp)
  • 360 g all-purpose flour (3 cups)
  • 1 tsp vanilla extract

To assemble and bake

    Method

    For the syrup

    1. Combine the dark brown sugar, water, and rice syrup in a small saucepan over medium heat.

    2. Bring to a simmer and cook until slightly sticky, 5–6 minutes.

      Then 6 min of waiting

    3. Remove from the heat and set aside to cool completely.

    For the filling

    1. Combine the golden raisins, cinnamon, pinch of salt, chopped walnuts, and dark brown sugar in a bowl and mix together.

    For the dough

    1. Melt half of the butter (1/4 cup / 57 g) in a large Dutch oven or pot over medium heat.

    2. Turn off the heat and stir in the milk and sugar until dissolved.

    3. Sprinkle the yeast over the warm liquid and let it sit until frothy, about 5 minutes.

      Then 5 min of waiting

    4. Whisk in the eggs and salt until smooth.

    5. Add the flour and stir with a wooden spoon until a sticky dough forms.

    6. Cover the pot with a lid and let the dough rise in a warm spot for 1 hour.

      Then 60 min of waiting

    7. Uncover the pot, add the vanilla extract, and stretch and fold the dough into itself to deflate it.

    8. Cover again and let it rise for a second time, about 30 minutes.

      Then 30 min of waiting

    To assemble and bake

    1. Pre-heat the oven to 350°F (180°C).

    2. Pour the cooled syrup into the bottom of a 9x9-inch (23x23 cm) square baking pan and spread it into an even layer.

    3. Turn the dough out onto a generously floured surface and press it out into a 13x10-inch (33x25 cm) rectangle.

    4. Dot the remaining softened butter (1/4 cup / 57 g) over the surface of the dough and spread it evenly.

    5. Sprinkle the walnut and raisin filling mixture uniformly over the buttered dough.

    6. Roll the dough up tightly starting from the long edge into a log.

    7. Slice the log into 9 equal rolls.

    8. Arrange the rolls cut-side up in the syrup-lined baking pan.

    9. Cover the pan loosely with a lid or damp towel and let the rolls rise until puffy, about 30 minutes.

      Then 30 min of waiting

    10. Bake until the rolls are deep golden brown and cooked through, 30–35 minutes.

      Then 30 min of waiting

    11. Remove from the oven and brush the tops with melted butter if desired.

    12. Invert the pan immediately onto a serving platter so the sweet caramel syrup and sticky coating coats the top of the rolls.

    13. The bottom syrup layer transforms into a sticky, caramelized glaze on top of the rolls when inverted after baking. Serve warm.

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