Cinnabons with nuts and creamy sauce

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   This dough can be kneaded either by hand or with a dough mixer without any problems. There is no need to knead for a long time, this is not necessary. Just combine everything until smooth. Add sugar, salt, vanilla sugar, egg and yolks, yeast to HALF of the sifted flour.

2. STEP 2

   

   We heat the milk, it should be WARM, not hot. We drown it in oil. And add it to the flour too. And start kneading the dough.

3. STEP 3

   

   When everything is well combined and mixed, add the remaining flour in 2-3 additions. And knead a homogeneous, soft, elastic dough, but at the same time it does not stick to your hands.

4. STEP 4

   

   Once the dough is kneaded, round it and put it in a warm place to proof. It should grow and double in size. For about an hour.

5. STEP 5

   

   In the meantime, prepare the creamy caramel sauce. In a saucepan (or frying pan) with a THICK BOTTOM, heat the butter, then add cream, sugar, honey, salt and cook until thickened for about 10 minutes.

6. STEP 6

   

   The sauce will boil during this process, be careful not to get burned by the steam. And change color. The longer you cook, the darker it will be. But from experience I will say that 10-12 minutes will be enough. After baking, the caramel will become even thicker. And I like it when it cools down slowly after baking. When it has been brought to the desired consistency, while the caramel is still hot, pour it into the mold in which we will bake. And leave it to cool. It will still thicken.

7. STEP 7

   

   In an hour we start the test. It fits perfectly, let’s knead it.

8. STEP 8

   

   And roll it out into a rectangular layer approximately 30 by 50. Grease well with butter, I find it convenient to do this with my hands. Sprinkle with nuts and raisins. I left 1/3 for topping after baking. And on top there is sugar with cinnamon and salt. If you don’t like the contrast of sweet and salty, you can either not add salt at all, or less.

9. STEP 9

   

   And roll it into a loose roll.

10. STEP 10

    

    Cut the rolls about 5 cm thick and place them on top of the caramel.

11. STEP 11

    

    This beauty is already coming out. Let it proof in a warm place for 1-1.5 hours.

12. STEP 12

    

    Preheat the oven to 165-170 degrees, top-bottom mode, will bake for about 40-45 minutes. But it’s better to focus on your oven. They bake differently for everyone.

13. STEP 13

    

    These are such fragrant, hot, rosy buns. But that is not all:))

14. STEP 14

    

    While they are still hot, the caramel is liquid, put the dish on top on which we will serve the baked goods and CAREFULLY turn them over.

15. STEP 15

    

    You can shake it a couple of times. But usually they come out without problems.

16. STEP 16

    

    And sprinkle with the remaining nuts and raisins. We wait until it cools down and invite everyone to the table!!! Bon appetit!!!

17. STEP 17

    

    These are such gorgeous layers when cut!!!

18. STEP 18

    

    I'll tease you a little more!!!

19. STEP 19

    

    Isn’t it delicious caramel envelops the bun :)