Sticky Cinnamon Rolls
Delicious, sticky, but texturized cinnamon rolls that prove to be so moist and fragrant!
Servings :8 servings
Ingredients
No Knead Sweet Dough
- 565 g bread flour
- 5 g salt
- 4 g instant yeast
- 240 g milk
- 120 g eggs
- 110 g honey
- 60 g butter (melted)
- 30 g vegetable oil
- 10 g vanilla extract
Sticky Caramel Topping
- 40 g butter (melted)
- 40 g honey
- 25 g white sugar
- 70 g brown sugar
- 90 g walnuts (chopped)
Cinnamon Filling
- 120 g brown sugar
- 10 g cinnamon powder
- 40 g butter (softened)
Instructions
No Knead Sweet Dough
- Combine all the ingredients, except the butter and oil, in a bowl and mix just until incorporated. No need to knead the dough at all!
- Add the butter and oil and mix until combined with the dough.
- Cover with plastic wrap and keep at room temperature for 2 hours.
- After 2 hours, remove the plastic wrap and fold the edges of the dough in. Cover again and leave to rest in the fridge for 6-8 hours.
Sticky Caramel Topping
- Drizzle the butter and honey in a 28cm diameter cake pan.
- Sprinkle in the sugars, followed by the walnuts.
- Keep aside until needed.
Cinnamon filling
- Mix the cinnamon powder with the sugar.
How to Finish the Rolls
- Roll out the dough into an approximately 50x40cm rectangle.
- Brush the dough with softened butter.
- Sprinkle with the cinnamon filling.
- Roll tightly to form a log.
- Cut the log into 8 equal pieces.
- Arrange the pieces in the prepared pan, leaving room to rise once more.
- Keep at room temperature to rise for 1-2 hours or until double in volume.
- Bake at 180C for 30-35 minutes or until golden brown.
- Cool down for 10 minutes then flip the tray upside down to reveal the topping.
- Enjoy!