Cinnamon Buns with Chocolate and Dulce de Leche
My mom's (and my aunt's) cinnamon buns are still one of my favorite treats. These are rolled with dulce de leche and chocolate then covered with a sticky topping.
- 1 cup warm water
- 2 teaspoons sugar
- 2 packages or 2 tablespoons yeast
- 3 cups warm water
- 1 cup warm milk
- 6 tablespoons butter, melted
- 6 tablespoons sugar
- 4 teaspoons salt
- 1 egg, slightly beaten (optional)
- 16 cups flour, plus more if needed
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons Dulce de Leche
- 3 tablespoons milk chocolate, melted
- 1/4 cup sugar
- 3 tablespoons light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup light brown sugar, packed
- 1 stick unsalted butter, at room temperature
- 1/4 cup honey
- 1 1/2 cups pecans, chopped
Adapted from whiskblog.com
Mix water, sugar, and yeast and let stand for 10 minutes.
Heat water and milk, and melt butter. Mix the water, milk, and butter. Ensure that this mixture is not too hot to kill the yeast before mixing it with the yeast mixture. Stir in the sugar, salt, and egg. Stir in the flour. Turn out onto a lightly floured board. Knead until smooth and elastic.
Put dough in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled in volume (about 1½ hours). Punch down, turn out onto lightly floured board. Cover and let rise 20 minutes.
To make the topping, in a heavy-bottomed saucepan, melt the brown sugar, butter and honey. Bring this mixture to a boil. Pour the topping into a 9x13 greased pan. Sprinkle with pecans.
Roll the dough into a rectangle. Mix the sugar, brown sugar, and cinnamon in a bowl. Butter the dough. Spread the dulce de leche on the bottom. Pour some chocolate on top. Sprinkle with the cinnamon-sugar mixture. Roll the dough into a cylinder. Use dental floss or a knife to cut the rolls into 1-inch thick buns and set on topping in pan. Let rise until doubled in size (about 1 hour).
Bake at 375˚F for 25-30 minutes. Unmold immediately.
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