Caramel-Nut Cinnamon Buns

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Recipe photo
Hands-on time:
Baking time:
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Yield: 12 buns

Recipe photo

Drizzle these delicious buns with caramel sauce just before serving.

Caramel-Nut Cinnamon Buns

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 buns
Published: 06/27/2011

Ingredients

Dough

Filling

  • 1 cup Baker's Cinnamon Filling* mixed with 1/4 cup water
  • 1 cup chopped walnuts, optional
  • 1/2 cup caramel bits, optional
  • *Or substitute 6 tablespoons butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water (don't add water if you make this substitution).

Glaze

  • 1/2 cup caramel bits, block caramel, or unwrapped vanilla caramel candies
  • 3 tablespoons heavy cream or half & half

Directions

see this recipe's blog »

1) Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough.

2) Cover the dough, and let it rise for 1 hour, or until puffy.

3) While the dough is rising, lightly grease 12 muffin cups, or a baking sheet.

4) Gently deflate the dough, and roll it into an 18" x 18" square.

5) Spread with the prepared cinnamon filling, then sprinkle with the chopped nuts and caramel bits, leaving an uncovered strip about 1" wide along one side.

6) Roll into a log starting with a filling-covered end opposite the unfilled end. If you want the buns to pop like a corkscrew, as shown in the picture, roll the dough tightly, stretching the dough as you roll it up.

7) Slice the log into 12 pieces; if your knife sticks, dip it in hot water between cuts. Or use dental floss to cut the dough.

8) Place the buns in the prepared muffin pan, or space them on a baking sheet.

9) Cover, and let the buns rise until puffy, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

10) Bake the buns for 20 to 24 minutes, until they're a light golden brown.

11) Remove them from the oven, and place on a rack to cool slightly, while you make the glaze.

12) Melt the glaze ingredients together over low heat or in a microwave, stirring until smooth.

13) Spoon over the buns.

14) Serve warm, or at room temperature.

Yield: 12 buns.

Reviews

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  • star rating 01/24/2015
  • Miriam from KAF Community
  • I needed to use up some store bought pizza dough that was starting to deflate & used this filling recipe with a few pecans. It was incredible - the best cinnamon rolls I've ever had or made.
  • star rating 08/31/2014
  • Stacii from KAF Community
  • I'm giving this 5 stars for the dough - such a beautiful dough to work with. I cut the recipe in half and added a little lecithin to make a small batch of cinnamon roses.
  • star rating 10/07/2013
  • jarobo from KAF Community
  • Made these for work pretty much as written, except toffee bits for caramel bits. They didn't "pouf" quite like the photo, but most were at least half way. I was concerned about the sweetness of the caramel topping, but in the end I thought the quantity was a little skimpy. Not the very best I've baked, but got very good reviews from my co-workers.
  • star rating 01/09/2013
  • Vividkrose from KAF Community
  • Absolutely delicious! If you like sweet rolls, this is the recipe for you! Easy to assemble and stunning presentation.
  • star rating 03/26/2012
  • Leslie from IL
  • Gorgeous, delicious, and worth every minute of preparation. I included the caramel bits and highly recommended that you do the same. Mine popped, mostly lopsided up and over, but they were still an impressive presentation and the taste was outstanding. I made these, and then I tried the Cinna-Buns recipe, which were good, just not as special.
  • star rating 01/19/2012
  • isis4109 from KAF Community
  • These rolls were very simple to make. During the busy holiday baking season I used my bread maker to prepare the dough late one evening and baked them the next morning. Turned out beautifully. I used a jumbo cupcake tin that usually makes 6 oversized cupcakes. The resulting rolls reminded me of huge bakery style buns. This recipe made for very good easy to roll dough. Kind of messy placing in pan. The bread was not flaky , but was very soft in texture, not as gooey as I would have expected with the caramel bits. I used the recipe for the filling substitution. Tastes great. Made 2 additional batches since, same great result.
  • star rating 12/14/2011
  • mandymoyer from KAF Community
  • I love this recipe. They taste fantastic and are a hit with my family and friends. I was wondering has anyone tried making them in a large muffin pan rather than a standard size? Any thoughts on whether or not it would work in the large pan?
    The only reason this would be necessary is if you were going to actually enlarge the size of the rolls. Otherwise, the standard sized pan is best. ~Amy
  • star rating 10/06/2011
  • Dun Duns from KAF Community
  • I'm hoping someone can help me figure out what I did wrong with these cinnamon rolls - I'd love to make them correctly. I don't like to be beaten and once made a cake four times (in 2 days) until I got it right. ... sigh I didn't have/use the grape seed flour and I substituted non-fat dry milk for the Baker's Special Dry Milk (as the recipe suggested) but followed the rest of the recipe as written. I measured my ingredients with a scale. For it's first rise the dough rose beautifully. As I was rolling the dough into an 18x18" square I noticed that it seemed a bit loose (not at all like the pictures in the inSPIREd baking blog) but didn't want to try to incorporate any additional flour since the recipe didn't call for it and this was the first time I'd tried making these. After spreading the filling on the dough (I used the suggested substitute here too: 6 tablespoons butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon) it was nearly impossible to roll the dough into a log. There was no way I could roll it tightly and it tore once but I finally struggled it into a log. Then as I was cutting it (with dental floss) it was almost too sticky to get into my muffin pan. They're on their 2nd rising right now but I'm not holding out much hope for them being pretty - they might taste great but I was hoping for the spire effect you show. Any suggestions on what I might have done wrong? I love the Now or Later Cinnamon Rolls and also made a batch of these this morning for a brunch this weekend. I've made the Now or Later rolls many times (maybe too many according to my thighs) and never had a problem with it. Do you think this dough would spire?
    It sounds like your dough may have proofed for too long and it filled up with so much CO2 that the dough lost it's structure. If you follow the blog directions for the rolling, this dough should be able to spire. ~Amy
  • star rating 09/28/2011
  • from
  • The best cinnamon buns ever!
  • star rating 09/24/2011
  • kasage00 from KAF Community
  • These did not taste bad but someone please advise where I went wrong...the buns were crusty outside and gummy inside...or are they supposed to be that way?
    Yes, these do have a very soft interior. Sounds like you got them just right. Frank @ KAF.
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