Cinnamon rolls with brown sugar caramel filling

Warm heavy cream, add the sugar-pectin mixture and ground cinnamon, bring to a boil and set aside.

Make a caramel with the syrup, white and brown sugar; cook until it begins to smoke, since brown sugar darkens the colour early. Turn off the heat and add the cream mixture.

Turn the heat back on and cook for a couple of minutes. Add the 'bar' and a couple of pinches of fleur de sel. Cool and chill.

Lightly toast a mix of crushed walnuts and hazelnuts (optional).

Adjust the size and thickness of the cold, firm brioche sheet and spread the caramel filling generously.

Spread the nuts evenly and form a tight log. Freeze about 20 minutes to rest.

Trim the log and divide into seven equal portions.

Arrange in a greased pan about half an inch apart and press down to even them.

Proof an hour to an hour and a half depending on the room temperature.

Egg wash if desired. Bake about 35 minutes at 350F / 180C.

Lightly top with lemon glaze, set one minute in the oven, cool a little and unmold.

Brioche: combine flour, sugar, salt and instant yeast; add chilled eggs and milk.

Knead on medium-low then medium, scraping down the bowl, until smooth, firm and pulling away. Add chilled cubed butter and knead another 10 minutes or until smooth and elastic.

The dough should be at 77-81F (25-27C); no extra flour. Shape into a tight ball and let rise about 90 minutes.

Punch down, flatten on a baking tray, deflate completely and fold into an even slab. Wrap and freeze, then move to the refrigerator to rest overnight.

Divide the slab into three portions and freeze, or roll into sheets topped with parchment, shape into cylinders, wrap and freeze.