Caramel-Nut Cinnamon Buns

Photo by Patricia K.

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • Caramel-Nut Cinnamon Buns A A A

  • Drizzle these delicious buns with caramel sauce just before serving.

  • Volume

  • Ounces

  • Grams

  • 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

  • Glaze

  • 1/2

    cup caramel bits, block caramel, or unwrapped vanilla caramel candies

  • 3

    tablespoons heavy cream or half & half

  • Dough

  • 10

    ounces lukewarm water

  • 14 3/4

    ounces King Arthur Unbleached All-Purpose Flour

  • 3/8

    ounce grape seed flour, optional, for extra antioxidants

  • 3/4

    ounce Baker's Special Dry Milk or nonfat dry milk

  • 7/8

    ounce sugar

  • 1 1/2

    ounces butter

  • 2

    teaspoons baking powder

  • 1 1/4

    teaspoons salt

  • 2

    teaspoons instant yeast

  • 2

    teaspoons Buttery Sweet Dough Flavor or vanilla extract

  • Filling

  • 5 1/2

    ounces Baker's Cinnamon Filling* mixed with 2 ounces water*

  • 4

    ounces chopped walnuts, optional

  • 3 1/2

    ounces caramel bits, optional

  • Glaze

  • 3 1/2

    ounces caramel bits, block caramel, or unwrapped vanilla caramel candies

  • 1 1/2

    ounces heavy cream or half & half

  • Dough

  • 283

    g lukewarm water

  • 418

    g King Arthur Unbleached All-Purpose Flour

  • 11

    g grape seed flour, optional, for extra antioxidants

  • 21

    g Baker's Special Dry Milk or nonfat dry milk

  • 25

    g sugar

  • 43

    g butter

  • 2

    teaspoons baking powder

  • 1 1/4

    teaspoons salt

  • 2

    teaspoons instant yeast

  • 2

    teaspoons Buttery Sweet Dough Flavor or vanilla extract

  • Filling

  • 156

    g Baker's Cinnamon Filling* mixed with 2 ounces water*

  • 113

    g chopped walnuts, optional

  • 99

    g caramel bits, optional

  • Glaze

  • 99

    g caramel bits, block caramel, or unwrapped vanilla caramel candies

  • 43

    g heavy cream or half & half

Directions

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.

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