Recipe for a Giant Cinnamon Roll, Bun, Loaf. Kanellangd from scratch, a tasty holiday baking classic

Technically, the recipe is for a Kanellängd. We'll cover with easy, step-by-step instructions several baking skills including; working with yeasted doughs, kneading and shaping. Provide the perfect complement for a holiday breakfast, meal, or afternoon gathering.

Dough
1 lb 450 g bread flour, plus extra for dusting
1 ½ oz 40 g caster sugar
1 tsp ground cardamom
1 ½ tsp 5 g salt
2 tsp 7 g instant yeast
8 oz 250 ml warm full-fat milk
2 ¾ oz 75 g unsalted butter, melted

Filling
2 ¾ oz 75 g unsalted butter, softened
1 tsp vanilla bean paste
1 tbsp ground cinnamon
2 ¾ oz 75 g caster sugar

Sugar Syrup
3 ½ oz 100 g caster sugar
3 ½ oz 100 ml water

Icing
5 ¼ oz 150 g confectioner’s sugar
Zest of 1 satsuma

Method
1. Mix the flour, sugar, ground cardamom, salt and yeast in a large bowl.
2. Slowly mix in the warm milk (100oF) using a spatula or plastic bench scraper.
3. Mix in the melted butter and bring the dough together into a ball, picking up any flour from the sides.
4. Knead the dough on a lightly floured surface for 10 – 12 minutes. The dough should feel silky and smooth. If dough feels too firm to knead, just let it rest on the bench, covered with a clean towel, for a few minutes. After a brief rest the dough will be easier to knead.
5. Place dough in a lightly oiled bowl that’s more than double the size of the dough, cover with plastic wrap and let rise 30-40 minutes in a warm place till doubled in size.
6. Prepare the fillings by mixing soft butter with vanilla bean paste. Mix the sugar and ground cinnamon and set both aside.
7. After the first rise, place the dough on a lightly floured surface and roll into a 10 x 14” rectangle (25 x 35 cm). Tack down the dough edge closet to you so it stays in place when rolled.
8. With an offset spatula, spread a thin layer of the butter and vanilla bean paste over the dough. Sprinkle with the cinnamon sugar mixture and tightly roll into a log.
9. Mark 15 slices that are about 3/4” (2 cm) and use scissors to cut part way through each slice but still leaving the rolls attached down the spine of the log. Pull each roll apart in an alternating pattern.
10. Let the rolls proof for a final time on a parchment lined baking sheet placed in a large proofing bag for about 25 minutes.
11. Make the simple sugar syrup that will be brushed on the rolls after they bake. Mix water and sugar and bring to a boil. The syrup should be cooked till reduced by half.
12. Make the icing that will be drizzled on the rolls after they bake.
13. Remove rolls from bag and give a quick egg wash.
14. Bake in a 400oF oven for 20-25 minutes.
15. Place rolls on a wire rack and let cool for 5 minutes before brushing with the sugar syrup. Drizzle icing over the top in a zig-zag pattern.