Caramel-Nut Cinnamon Buns
Caramel-Nut Cinnamon Buns
(12)
|
rate this recipe » |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 12 buns |
Ingredients
Dough
- 1 1/4 cups lukewarm water
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons grape seed flour, optional, for extra antioxidants
- 3 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 2 tablespoons sugar
- 3 tablespoons butter
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 2 teaspoons Buttery Sweet Dough Flavor or vanilla extract
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
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
- 01/19/2012
- 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.
- 12/14/2011
- 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
10/06/2011- 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
- 09/28/2011
- The best cinnamon buns ever!
- 09/24/2011
- 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.
- 09/22/2011
- Very easy to make. Any estimate on how long these can be stored before eating? I'd like to make them for an out-of-town gathering and would need to bake a day or two ahead.
The best advice I can give is to make and shape these a day ahead of your travels and allow them to do the second rise overnight in the refrigerator. You can pull them out as early as you need to the next day and allow them to finish rising at room temperature for an hour or so and bake. I hope this helps. ~Amy
- 09/20/2011
- This was simple make and great to eat. Loved the concept of baking in a muffin tin - can't wait until the next bake sale ... dare someone to pass them up!
- 09/18/2011
- Awesome rolls and much quicker than the standard cinnamon rolls I usually make. I prepared the dough the day before and put it in the fridge, took it out the next morning and finished making the rolls, I got impatient and only let it rise 40 min, they turned out great, loved the nuts and Carmel!
- 09/14/2011
- Fantastic! I was afraid the caramel would make them too sweet, but they tasted wonderful and were extremely easy to make. Since I was taking them to the golf course, I didn't put the glaze on since I was afraid it would be too sticky. They got rave reviews just as they were.
- 09/02/2011
- Wow, we're not a big cinnamon lovers but do love caramel and nuts so had to try these and all I can say is, wow, they are fabulous. I only tried them once so I don't have the technique for getting the great shapes but they are delicious all the same. My hubby is not really into things that are too sweet so I was a little afraid of all the caramel pieces incorporated into this recipe but they are not too sweet at all, the cinnamon and nuts balance well with the caramel making it all the perfect combo. They were also fun to make, like all good things they take a little time but well worth the effort. I promised my husband I wouldn't make him eat this many calories every week but he should walk a few extra miles since he'll be getting them at least once a month.
