Gorgeous Sticky Cinnamon Rolls
These are the top reasons to make these delicious cinnamon buns:
- the exterior is golden brown and baked with a glorious caramel topping made with nuts
- the cinnamon rolls are soft, fluffy, and delicious
- kids and adults adore these
- make them for a sweet breakfast or dessert
- they keep well. However, they are the best on the same day
Essential ingredients
This recipe has three components: the dough for cinnamon rolls, the cinnamon filling, and, in this case, a luscious nutty caramel topping.
Dough - the dough is made with bread flour, yeast, sugar, eggs, milk, and butter. It's buttery, mily, and perfect for cinnamon rolls.
Caramel - my goodness, the pecan caramel on top makes all the difference for these cinnamon rolls. They bake with a glorious caramel made with butter, brown sugar, maple syrup, and pecans. Add a pinch of salt to bring out the best flavors.
Filling - for the filling, we need three ingredients: butter, packed light brown sugar and cinnamon powder.
Storing
Sticky Cinnamon Rolls keep well. We can easily make them ahead for celebrations or get-togethers.
Cool the baked Sticky Cinnamon Rolls to room temperature. Store them in a bread basket at room temperature for up to 2 days.
How to make Sticky Cinnamon Rolls at home (video)
Check this short video for easier preparation of Sticky Cinnamon Rolls at home.
Next, try these cinnamon roll recipes
Made in collaboration with Žito d.o.o.
METHOD
-
Dough
Add flour, yeast and sugar to a bowl of a stand mixer fitted with a dough hook. Stir, then add an egg, egg yolk, salt and lukewarm milk. Knead into an elastic dough. Knead in a stand mixer for 5 minutes or 10 minutes by hand. Add the softened butter and knead until fully incorporated. Leave the dough in a bowl, cover with clingfilm and leave to proof for 1 to 1 1/2 hours or until doubled in size.
-
Caramel
Add butter, brown sugar, maple syrup, pecans (or walnuts), and a pinch of salt to a saucepan. Place over medium heat and wait for the butter and sugar to melt. Cook for 2 - 3 minutes, then remove from the heat. Prepare a 25 cm x 30 cm (10-inch x 12-inch) baking dish. Pour in the caramel and arrange evenly with a spatula to cover the whole bottom.
-
Topping
Prepare the topping. Using a spatula, combine softened butter, sugar, and cinnamon powder until you get a smooth paste. Store at room temperature until needed.
-
Proofing
Lightly dust the working surface with flour and roll the dough into a 45 cm x 30 cm or 18-inch x 12-inch rectangle, about 0.5 cm or 1/8-inch thick. Spread the filling over the dough, leaving a 1-inch (3 cm) margin at one long side of the dough. Start rolling the dough up, starting from the longer side (where the edge is), and place the seam side down, making sure to seal the edges of the dough. Cut the dough into 12 smaller or nine larger cinnamon rolls. Place each cinnamon roll on the caramel in the baking dish, ensuring enough space between them. Cover with cling film or kitchen towel and set aside to proof at room temperature for 1 to 1 1/2 hours or until doubled in size.
-
Bake
Set a rack in the middle of the oven and preheat it to 180 °C / 350 °F. Add the cinnamon rolls to the preheated oven and bake for 30 - 35 minutes at 180 °C / 350 °F. If they get too brown too quickly, cover them with aluminum foil. When baked, remove them from the oven, set aside for 5 - 10 minutes, and invert them to a clean platter.
