Thursday, 12 January 2012

Sticky Cinnamon Rolls

I seriously can't wait to tell you about this recipe just because of how great it turned out and how delicious it tastes. I wasn't expecting too much when I made it, but boy was I surprised. It is probably one of the most delicious sweet recipes I've made, and it puts any of the shop bought cinnamon rolls that I have eaten before to shame. If you are going to make this don't miss out the sticky caramel sauce for the top as that is what transforms the rolls from good to absolutely brilliant. It's also how well the pecans work with the caramel, and cinnamon which is just truley scrumptious. The best thing is if you eat them warm; imagine a steaming cinammon scented roll topped with with warm melted caramel and toasted pecans, how can it not be good?! Have I tempted you yet? If so get baking now! Hurry, quick!

Makes: 14 rolls
Preparation time: 4-5 hrs



4 1/2- 5 cups flour (I used strong white bread flour)
a 7g satchet of dried yeast
1 cup milk
1/3 cup butter
1/3 cup white sugar
1/2 tsp salt
3 eggs
3 tbsp cream (for the glaze)


3/4 cup light brown sugar

1/4 cup flour

1 tbsp ground cinnamon

1/2 cup cold butter cubed

1 tbsp cream
1/2 cup chopped nuts/ raisins
Caramel Topping
3 tbsp light brown sugar
3 tbsp caster sugar
3 tbsp cream
3 tbsp butter
1/2 cup chopped pecans

Sugar Glaze
1/2-3/4 cup icing sugar
1 tbsp cream
a few drops water


1. Make the dough: in a bowl mix the yeast and flour.

2. In a saucepan warm the milk, butter, sugar and salt till all the butter melts.

3. Slowly beat in the butter mixture into half of the flour mixture.

3. Now beat in the eggs one by one. Beat the mixture for at least 3 mins.

4. Slowly add the other half of the flour mixture, use a dough hook or a wooden spoon to mix.

5. Once the dough comes together it shouldn't be sticky when you touch it, and it shouldn't be hard (don't add too much flour). On a lightly floured surface, knead it for at least 5 mins. Place in an oiled container and cover with a damp tea towel or an oiled piece of clingfilm for around 2 hrs in a warm place, till the dough doubles in size.


6. Once the dough has double in size punch it down and let the dough rest for 10 mins.

7. Make the filling: in a bowl add the sugar, flour, cinnamon and mix. Now add the butter and cream and using a knife cut the butter into the mixture till it looks crumbly.

8. Roll out the dough on a lightly floured surface til it reaches a 30cm square (or a rectangle like mine).

9. Sprinkle the filling mixture and chopped nuts/raisins on top of the dough. You can also sprinkle some extra brown sugar combined with some cinammon to ensure good coverage.

10. Roll the dough keeping it tight.

11. You should now have a tight dough roll.Cut of the ends

 12. Divide the dough into 14 equal pieces.

13. Place into an oiled container (I used a cake and flan tin). Cover with oiled cling film and allow to rise for around 1-2hrs.

14. You can either bake the dough now or tommorrow if you place it in the fridge and then leave it at room temperature for 30mins before baking tommorrow. If baking, use a pastry brush to coat the surface with cream. In a pre-heated oven at 190C bake for 20-30mins till the rolls are browned.

15. To make the caramel sauce: Toast the pecan nuts in the oven for a few minutes. Place the sugar, butter, and cream into a saucepan and heat till all the butter is melted and all the sugar is dissolved, and the mixture looks like caramel. Add the nuts into the caramel. Now drizzle this caramel sauce over the cinammon rolls (easier to leave the rolls in the tins).

16. Make the sugar glaze: Mix the icing sugar and cream together and add a few drops of water till the right consistency is achieved (it should 'drizzle').Once the caramel sauce and buns have cooled drizzle this cugar glaze on top.

17. They're ready to eat!

Joy of Baking

A post from the Fullest of Life

No comments:

Post a Comment