Three recipes created like mini courses in PDF format!

Welcome to THE Cinnamon "bunbon" recipe!

30 pages long and contains 51 selected images

The flavors are extracted in a way so that you not only get the cinnamon taste, that would

not be enough. The cinnamon “bunbon” have to have more flavor layers to really give your

customers the ultimate sensation of eating a crossover between a bonbon and a

tasty cinnamon bun.

As always, the recipe has been Water activity tested for real proof of shelf life and stability.

Shelf life 2-3 Months, takes the guessing work out of it.

This recipe has been sold in over 60 countries all over the world with 99,98% happy customers!

All components you will learn in this recipe:

The painting technique of the Cinnamon “bunbon” design

Cinnamon, browned butter and toasted brioche ganache 0.80 AW

Special Infusion technique for the brioche

Cinnamon caramel

BONUS recipe of my SALTED CARAMEL recipe with tips on how you can

alter that recipe for different textures and flavor profiles.

This recipe also comes with an extra recipe of my well proven Salted Caramel that I have

used for a long time now. I made this recipe to have a caramel super easy to make, bulletproof and

no issues with sugar crystallization during storage or during production.

The recipe also comes with a mini caramel school so you can take the original recipe and remake

it to the texture and flavor you want.

This recipe consists of so many interesting techniques!

That is why I have carefully balanced this recipe with the flavor notes of toasted wheat,

caramelized sugar and browned butter. All very important to give the right flavor profile.

The recipe includes a special infusion technique that I use for this bonbon.

It is absolutely crucial for the “bready” notes in this bonbon.

Not understanding the recipe might not give you the end results that we all want you to achieve.

Therefore the recipe is longer and more detailed than what you might be used to.

I have brought a few alternatives to the recipe, if you are not able to buy or get hold of a

few of the ingredients that I use.

This will make it possible for you to achieve great results even if you don’t have the exact ingredients

that I use in my production.

What is AW 0.80?!

A lot of recipes that you can find for free even that you pay for does not prove it’s shelf life and water activity. Water activity will determine the safety of the product and how long it will be ok during storage. Since this ganache has a proven AW reading of 0.80 I know and you know that this is a safe recipe to serve your customers. More about water activity inside the recipe.

Celsius, Metric system and No decorations

There are no decorations or other technical explanations in this recipe.

The recipe is described with Celcius and the Metric system.




  • 4 Different recipes

  • 30 Pages

  • 51 Images

  • Storage tips

  • AW tests of the recipes

  • List of equipment needed

  • NEW! Printable short 1 page summary for the kitchen!


  • 11 Different recipe recipes

  • 95 PDF pages

  • 152 Illustrating images

  • Alcohol alternate recipes

  • Nut free alternate recipes

  • Storage tips

  • AW tests of the recipes

  • List of equipment needed

  • NEW! Printable short 1 page summary for the kitchen!

2023 Chef Jungstedt Chocolate School

Chef Jungstedt AB, Sicklastråket 13, 131 54 Nacka, Sweden 🇸🇪