Caramel Cinnamon Nut Buns didn’t last 15 minutes in our house and I bet they’ll disappear quickly in yours too. The dough isn’t very sweet but the filling really shines.
I could totally tell you I got this recipe from somewhere else, and it started out that way, but when I actually got into the kitchen to start making these, I didn’t have half of the ingredients called for in that recipe so I just made do and made this recipe my own. This is not an overly sweet dough, letting the caramel, nuts and cinnamon flavors shine through.
Caramel-Cinnamon Nut Buns
1 cup lukewarm water (not higher than 110 F 43 C) 236 mL
2 teaspoons Active dry yeast 6.4 g
2 tablespoons sugar 24 g
3 1/2 cup all-purpose flour 348 g
3 tablespoons milk 45 mL
3 tablespoons butter, softened 45 g
1 1/4 teaspoons salt 6.25 g
2 teaspoons baking powder 7.5 g
2 teaspoons vanilla flavoring 10 mL
Combine yeast, water and sugar in a bowl and let sit for about 10 minutes (until the top is foamy). In large bowl combine dry ingredients (flour, salt, baking powder) make a well in the center and add yeast mixture, milk, butter and flavoring. mix until you have a soft dough. Cover with a towel and let rise about 1 hour.
Remove dough from bowl and roll out to approximately an 18 x 18 inch square 42 cm x 42 cm.
2 Tablespoons softened butter 30 g
3 Tablespoons granulated sugar 24 g
1 Tablespoon cinnamon 7.5 g
1 Tablespoon Brown sugar 12.5 g
1 cup chopped nuts 120 g
1/2 cup caramel bits 164 g
Spread softened butter over top of rolled out dough. Combine sugars and cinnamon, sprinkle over rolled out dough leaving 1 inch 2 cm uncovered on 1 edge only. Repeat sprinkling with nuts and caramel bits.
Roll up jelly roll style starting at end opposite of the uncovered edge. Now slice into rolls about 1 inch 2.5 cm thick. Place on greased pan, sides touching. Cover and let rise again, about 1 hour.
Don’t worry if they look sloppy. Bake in a preheated 350 F 177 C oven for 20-24 minutes, until they are a light golden brown. Remove from from oven and you can drizzle over a topping of
1/2 cup caramel bits melted over low heat with 164 g
3 tablespoons cream (heavy or half and half) 45 mL
The kids loved the caramel topping, hubby and I preferred a pat of butter on these. Both ways were yummy, and not a bun left after 15 minutes, yummy! Next time I make these I’m going to use mini chocolate chips instead of the caramel, just thinking about it, may happen soon…….very soon!