Cinnamon Rolls With Caramel And Walnuts Topping

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• 1 teaspoon brown sugar
• 1/2 cup lukewarm water
• 1 tablespoon dried yeast
• 1/4 cup sugar
• 1/2 milk
• 1/4 butter
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 3 cups cake flour
• 3/4 brown sugar
• 1/2 cup raisins
• 1 tablespoon cinnamon
• 1/2 cup walnuts
• 1 cup brown sugar
• 1 cup cream
• 1 cup walnuts

Recipe

• 1 we start with the dough. dissolve 1 ts of sugar in a ½ cup of lukewarm water. add 1 tbs of dried yeast, mix and let it rest for 10 minutes at room temperature. after the 10 minutes it should rise and make bubbles.
• 2 while the mix of sugar, yeast and water is resting, pour into a pot ¼ cup sugar, ½ cup milk, ¼ cup butter. put it on a low-medium heat until the butter is melted. add the vanilla extract and let it cool down.
• 3 in a large bowl beat the 2 eggs with 1 ts of salt until they become foamy. add the lukewarm mix of milk, sugar and butter. continue mixing then add the yeast.
• 4 add 2 cups of flour and continue mixing at low speed until the flour is incorporated.
• 5 add the rest of the flour bit by bit, until the dough is not too sticky.
• 6 sprinkle some flour on your table and knead for about 10 minutes. keep sprinkling flour if the dough is still sticky.
• 7 grease with butter a clean bowl, grease the dough with butter too and wrap in plastic film. let it rest for at least one hour and a half in a warm place. if you prepare the dough a night before, put it in the fridge like i did.
• 8 preheat the oven at 180°c grease a tray pan with butter and lining it with parchment paper.
• 9 for the topping, caramelize the sugar in a pan. careful not to burn it. when it takes a beautiful amber color add the boiling cream and stir well until all the caramelized sugar dissolves into the cream forming a nice caramel cream. add the walnuts and spread the topping into the tray.
• 10 for the filling just mix together all the ingredients.
• 11 using a rolling pin spread the dough into a 40 cm/30 cm sheet. spread the filling over the dough equally and start rolling. be sure to roll the dough pretty tight. with a sharp knife cut the rolls about 6 cm wide.
• 12 place the rolls into the baking tray over the caramel topping and be sure to let enough space between because they will rise more.
• 13 cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.
• 14 bake the rolls for about 30-35 minutes (depending on your oven). be sure to check after 25 minutes. when catch a nice golden-brown color it's time to get them out of the oven.
• 15 let it rest for 2-3 minutes ( do not wait more because the caramel topping becomes hard and you won't be able to get your cinnamon rolls out). place a large plate on top of the tray and flip it. the caramel topping it's on top now!
• 16 enjoy!