I dedicate this post to all the cinnamon bun lovers out there.
First time I ever tried the REAL DEAL, I had just inhaled my favorite Jack Daniels burger & curly fries and needless to say I already felt pretty full. But as I passed by the CINNABON shop on my way out, the intoxicating smell of butter, sugar & cinnamon combined woke up the tiny food devil I always have lurking around my head and before I knew it I was ordering what seemed to be the last one on display. Truth be told, my friend felt the same way and since we had decided to split it between us, it sort of felt as half a sin anyway.
OMG. I don’t think I have ever felt more stuffed. Or junk food satisfied. Or fat. Take a pick.
A few years later while I was trying to survive bed rest and two energetic tiny humans during my third pregnancy I stumbled upon a recipe for these easy cinnamon rolls by Sally (who has become my baking guru ever since). She claimed that they were easy, which they are, they just needed a bit of time, which I seemed to have plenty of (at least in the mornings when the tiny humans were at school) so I decided to give them a try.
It was love at first bite.
Today I am sharing my version of the all time classic, I hope you will enjoy it as much as we do.
double caramel cinnamon buns
- 440 gr (4 cups) bread flour
- 200 ml (3/4 cup) milk
- 3 tablespoons sugar
- 3 tablespoons butter
- 1 cube fresh (25gr) or 2 teaspoons instant yeast
- 1 egg
- a pinch of salt
- 2 tablespoons butter, melted
- 2 1/2 tablespoons sugar
- 1 tablespoon cinnamon
- a handful of soft caramels
- 200 ml (3/4 cup) heavy cream
- 1/4 cup brown sugar
- 1 teaspoon vanilla essence
- Melt the butter in a saucepan on low heat.
- Once the butter is melted, take the saucepan off the heat, add the sugar, the milk and the egg and stir vigorously until everything is well incorporated. Be careful that the mixture is not hot as this will cook the egg,
- Empty the liquid mixture into a bowl, crumble the fresh yeast on top and stir. Leave for a few minutes until it bubbles and foams.
- Add the flour & the salt and bring the dough together by using a wooden spoon. If you find it a bit sticky add just a tiny bit of flour and mix again (don’t overdo do it with the flour as this will produce rolls that are dense and not fluffy). Once the dough is formed, knead it for a few minutes until its elastic and no longer sticks to your fingers (you can lightly grease your hands to ease up this process, preferably with some melted butter).
- Cover the bowl with your kitchen towel (or cling film) and leave it for half an hour in a warm place (next to the stove you just used, close to your heater or fireplace etc) or until it has doubled in size.
- Roll out your dough on a floured surface into a rectangle.
- Pour the melted butter onto the dough.
- Mix the sugar with the cinnamon and sprinkle over the dough.
- Cut up the caramels into quarters and scatter over the dough.
- Roll up the dough.
- Cut it into even pieces & place them on a parchment paper in a medium sized baking pan. Cover and let them rise for another half an hour.
- Preheat the oven to 190 C.
- In the meantime heat the heavy cream on medium, add the brown sugar and stir occasionally until the cream has reduced to half its size and thickened. Once it reaches the desired consistency add the vanilla essence and take it off the heat.
- Bake the cinnamon buns for 15 minutes. Cover with aluminium foil and bake for another 10 minutes until golden brown.
- Take the buns out of the oven and glaze them with the caramel sauce
- If you manage to NOT eat the pan in one sitting, 1) I congratulate you for your self control & 2) cover the baking pan tightly with cling film as they tend to lose their softness if they remain uncovered.
- I highly recommend bread flour to ensure maximum fluffiness, you can always use all purpose flour but the result won’t be the same. If you want perfection, bread flour it is.
- You can always skip the soft caramels, but seriously why would you?