Nothing says Saturday morning like a warm, gooey batch of homemade cinnamon rolls, but we’re turning the tables on this classic recipe. Sprinkled with chopped nuts and a generous topping of silky-smooth caramel sauce, these cinnamon rolls are like no other. Be prepared for the kids to be licking off the caramel from their fingers for the rest of the morning.
1. For the dough: In a small bowl, dissolve the yeast in the warm water; set aside until frothy, 5-10 minutes.
2. In a large mixing bowl, combine the warm milk, sugar, butter, salt, and eggs, mixing well until thoroughly combined. Add 300 g of the flour and mix well until smooth.
3. When ready, add the frothy yeast mixture, mix briefly, and then gradually mix in enough of the remaining flour until the dough is soft and easy to handle; add more flour as needed if the dough is too wet.
4. Turn out the dough onto a lightly floured surface and knead well for 6-8 minutes. Place the dough in an oiled bowl, cover loosely, and leave to rise in a warm place until doubled in size, about 1 1/2 hours.
5. After rising, turn out the dough onto a lightly floured surface and punch it down. Roll out into a 1 1/2 cm | 2/3-inch thick rectangle approximately 38 cm | 15-inch x 23 cm | 9-inch in dimension.
6. For the filling: Brush the top of the dough with the melted butter. Mix together the sugar and cinnamon in a bowl before sprinkling over the dough in an even layer.
7. Roll up the dough into a long, thick sausage shape. Cut into eight 5 cm | 2-inch thick rounds.
8. Grease a large round baking dish with a little melted butter and then arrange the rounds of dough, cut-side down, in the dish, side-by-side. Cover with an oiled piece of clingfilm and let rise in a warm place until puffed, 45-60 minutes.
9. After rising, preheat the oven to 180°C (160° fan) | 350F | gas 4. Brush the tops of the buns with a little more melted butter and sprinkle with some more sugar.
10. Once the oven is preheated, bake until risen and golden-brown in appearance, 25-35 minutes. Remove the tray to a wire rack to cool.
11. To serve: Separate the buns and top with dulce de leche and chopped nuts. Serve warm or at room temperature.
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Prep time: 1 h 20 min | Rising time: 2 h 30 min | Total time: 3 h 50 min
- For the dough
- 2 1/4 tsp active dry yeast
- 120 ml warm water , at ~43°C | 110F
- 120 ml warm milk , at ~43°C | 110F
- 55 g | 1/4 cup caster sugar
- 75 g | 1/3 cup butter
- 1 tsp salt
- 2 small eggs
- 525-600 g | 4-4 3/4 cups plain flour, plus extra as needed
- For the filling
- 110 g | 1/2 cup butter, melted, plus 2-3 tbsp extra for greasing
- 175 g | 3/4 cup caster sugar, plus 1-2 tbsp extra for sprinkling
- 3 tbsp ground cinnamon
- To serve
- 150 g | 1/2 cup dulce de leche, or other caramel sauce, warmed
- 100 g | 2/3 cup mixed chopped nuts