Preparation

• For the Caramelized Cinnamon Rolls:

  150 ml of milk, 50 g of butter in small pieces, 400 g of strong flour + for kneading (I used 330 W) 50 g of light brown sugar (with low % of molasses)* 7 g of dry yeast, ½ teaspoon of salt, 1 large egg, 1 tablespoon of vanilla extract (optional) 75 g of pecans (or walnuts), 75 g of raisins (optional).

  For the “sticky glue” (a sort of caramelized cream and marmalade sauce): 4 tablespoons of marmalade, about 100 g (I used my orange marmalade, but you can use any marmalade to your taste or even bought) 100 g of light brown sugar (with low % of molasses) 50 ml of cream, 50 g of butter.

  For the cinnamon butter: 1 teaspoon of ground cinnamon, 50 g of soft butter, 50 g of light brown sugar (with low % of molasses)*, 50 g of Demerara sugar *(see advice the various types of English sugar) 10 ml vanilla extract (or 8 cardamom pods) (optional)

  

• First, heat the milk in a small saucepan with the butter pieces (until it’s hot and the butter is melted) then remove from the heat and let it cool.
  
  Put the flour in a large bowl and add the sugar, yeast, and half a teaspoon of salt. Make a well in the center and pour in the egg (beaten in a small separate bowl) and the lukewarm milk.
  
  Start mixing with a spoon, then continue with your hands.
  Transfer the dough onto a lightly floured work surface and knead for 10 minutes (alternatively, you can use the stand mixer kneading for 5 minutes, I initially kneaded with the flat beater for 5 minutes and then with the hook for another 3 minutes).
  
  Transfer the dough into a buttered bowl and with buttered hands place the dough in the bowl, cover the bowl with plastic wrap, and let it rise in a dry place for about 2 hours (or until doubled in size).

  

• In the meantime, prepare the “sticky glue” by slowly bringing all the ingredients (marmalade, cream, butter, brown sugar, 1 g of salt) to a boil in a non-stick saucepan, pour the mixture directly into the baking pan
  
  For the cinnamon butter: work the soft butter into a pomade and the sugar, add the cinnamon, 1 g of salt, 10 g of vanilla.
  Finally, chop the nuts and set them aside.

  If you want to add the cardamom (optional) break the cardamom pods and extract the seeds, slightly crush them and mix them with the cinnamon butter.

• Take the risen dough and slap it a couple of times energetically on the work surface to deflate it, then work it briefly and roll it out into a rectangle 9.5×12 inches.

  
  
  Spread the cinnamon butter over the entire surface and then sprinkle it with nuts and raisins (optional).

  Roll the dough tightly starting from the short side, adjust the ends, and then cut into 9 pieces of about ¾ inch thick (you can also cut the slices with dental floss).

  

• After pouring the marmalade and cream sauce (sticky glue) into a 20 cm square baking pan (NOT one with a removable base, otherwise the liquid can leak out), arrange the rolls in 3 rows of 3. Let rise in a dry place for 50 minutes, and in any case until doubled.

  

• Preheat the oven to 356°F static (or 338°F fan).
  Bake the rolls for 35 minutes, until they are nicely golden and (cover them with a sheet of aluminum foil after 25 minutes of cooking, to prevent them from coloring too much).

  

• Remove from oven and loosen the edges with a knife, then let cool for 20 minutes before transferring the caramelized cinnamon rolls to a serving plate (I unmolded immediately, to gather all the caramelized marmalade and cream sauce that forms at the bottom of the mold).

  

• Serve the caramelized cinnamon rolls upside down, covered with the wonderful caramelized cream and orange sauce.

  

• Christmas cinnamon rolls