CINNAMON ROLLS WITH CARAMEL AND WALNUTS TOPPING
Maybe it scares you the title but actually it's pretty easy to do and the resultÂ... it's very yummy!! To tell you the truth I started this recipe a night before. I prepared the dough and it stayed in the fridge the whole night! The next morning I just put in the cinnamon filling and let the rolls rest for another 30 minutes then it goes for baking into the oven.
Provided by nokocuisine
Categories Dessert
Time 4h30m
Yield 1 roll, 9 serving(s)
Number Of Ingredients 17
Steps:
- We start with the dough. Dissolve 1 ts of sugar in a ½ cup of lukewarm water. Add 1 tbs of dried yeast, mix and let it rest for 10 minutes at room temperature. After the 10 minutes it should rise and make bubbles.
- While the mix of sugar, yeast and water is resting, pour into a pot ¼ cup sugar, ½ cup milk, ¼ cup butter. Put it on a low-medium heat until the butter is melted. Add the vanilla extract and let it cool down.
- In a large bowl beat the 2 eggs with 1 ts of salt until they become foamy. Add the lukewarm mix of milk, sugar and butter. Continue mixing then add the yeast.
- Add 2 cups of flour and continue mixing at low speed until the flour is incorporated.
- Add the rest of the flour bit by bit, until the dough is not too sticky.
- Sprinkle some flour on your table and knead for about 10 minutes. Keep sprinkling flour if the dough is still sticky.
- Grease with butter a clean bowl, grease the dough with butter too and wrap in plastic film. Let it rest for at least one hour and a half in a warm place. If you prepare the dough a night before, put it in the fridge like I did.
- Preheat the oven at 180°C Grease a tray pan with butter and lining it with parchment paper.
- For the topping, caramelize the sugar in a pan. Careful not to burn it. When it takes a beautiful amber color add the boiling cream and stir well until all the caramelized sugar dissolves into the cream forming a nice caramel cream. Add the walnuts and spread the topping into the tray.
- For the filling just mix together all the ingredients.
- Using a rolling pin spread the dough into a 40 cm/30 cm sheet. Spread the filling over the dough equally and start rolling. Be sure to roll the dough pretty tight. With a sharp knife cut the rolls about 6 cm wide.
- Place the rolls into the baking tray over the caramel topping and be sure to let enough space between because they will rise more.
- Cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.
- Bake the rolls for about 30-35 minutes (depending on your oven). Be sure to check after 25 minutes. When catch a nice golden-brown color it's time to get them out of the oven.
- Let it rest for 2-3 minutes ( do not wait more because the caramel topping becomes hard and you won't be able to get your cinnamon rolls out). Place a large plate on top of the tray and flip it. The caramel topping it's on top now!
- Enjoy!
Nutrition Facts : Calories 534.5, Fat 22.5, SaturatedFat 6.8, Cholesterol 70.8, Sodium 293.6, Carbohydrate 76.9, Fiber 3.2, Sugar 35.3, Protein 9.5
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Mohd Tariq
[email protected]I made these cinnamon rolls with a sourdough starter and they turned out great! They were a bit more sour than the regular cinnamon rolls, but they were still delicious.
Kwaku Stephen
[email protected]These cinnamon rolls were a bit too difficult to make, but they were worth it. They were so delicious!
Zahra Gul
[email protected]I made these cinnamon rolls with a vegan butter and they turned out great! They were just as good as the regular cinnamon rolls.
Jakelin Carruyo
[email protected]These cinnamon rolls were a bit too expensive to make, but they were worth it. They were so delicious!
Vickyjutt21Joker Joker
[email protected]I made these cinnamon rolls with a gluten-free flour blend and they turned out great! They were just as good as the regular cinnamon rolls.
RS Rubel Khan
[email protected]These cinnamon rolls were a bit too time-consuming to make, but they were worth it. They were so delicious!
Effy Ruby
[email protected]I made these cinnamon rolls with a cream cheese frosting and they were amazing! The frosting was the perfect complement to the sweet cinnamon rolls.
Ameet Kumar
[email protected]These cinnamon rolls were a bit too dry for my taste, but they were still good. I think I would add a bit more butter to the dough next time.
Alexis Padgett
[email protected]I made these cinnamon rolls in a bundt pan and they turned out beautifully! They were perfect for a brunch party.
alaa zaiter
[email protected]These cinnamon rolls were a bit dense, but they were still good. I think I would use a bit less flour next time.
Avajk Shahrokni
[email protected]I added some raisins to the filling of these cinnamon rolls and they were delicious! They added a bit of extra sweetness and texture.
Mera Samlal
[email protected]I made these cinnamon rolls with whole wheat flour and they turned out great! They were still light and fluffy, but they had a bit more of a nutty flavor.
Victor Ebube
[email protected]These cinnamon rolls were a bit too sweet for my taste, but they were still good.
Corina Elshafi
[email protected]I love the caramel and walnut topping on these cinnamon rolls. It's the perfect combination of sweet and crunchy.
Roni Mia
[email protected]These cinnamon rolls were so easy to make and they turned out so well! I will definitely be making them again.
HAfeez Swati
[email protected]I made these cinnamon rolls for my family and they were a huge hit! Everyone loved them.
Stirling Vaughan
[email protected]These cinnamon rolls were amazing! The caramel and walnut topping was the perfect touch. I will definitely be making these again.