Caramel Cinnamon Bun
12 servings
150 minutes
Caramel cinnamon rolls are the embodiment of comfort and sweet delight. Their history begins in traditional American cuisine, where they became a symbol of warm family breakfasts and festive moments. The tender yeast dough infused with cinnamon aroma and topped with caramel glaze creates a harmonious flavor—both sweet and spicy. The filling of brown sugar and cinnamon gives the rolls a rich taste, while the creamy frosting adds softness. They pair perfectly with a cup of hot coffee or fragrant tea, turning any moment into a small celebration. These rolls not only please the palate but also fill the home with an amazing aroma of fresh baking, creating an atmosphere of warmth and coziness.
1
Dough preparation: For the dough you will need: flour - 600-700 g (4-5 cups); milk - 200 ml (4/5 cup); eggs - 2 pcs.; sugar - 100 g (1/2 cup); butter - 70-80 g (5 tbsp); yeast - 50 g fresh (or 11 g dry); salt - 1 tsp.
- Wheat flour: 700 g
- Milk: 200 ml
- Chicken egg: 2 pieces
- Sugar: 100 g
- Butter: 170 g
- Dry yeast: 11 g
- Salt: 1 teaspoon
2
Dough preparation process: In a bowl, mix warm milk with a spoonful of sugar and add yeast. This creates a starter. Wait for 10-15 minutes until it rises.
- Milk: 200 ml
- Sugar: 100 g
- Dry yeast: 11 g
3
In a large bowl, beat room temperature eggs with the remaining sugar, then add soft butter and salt, mixing well.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Butter: 170 g
- Salt: 1 teaspoon
4
When the dough rises, pour it into the egg-butter mixture and gluten, mix it, and add the sifted flour. The amount of flour may vary, so add it gradually to avoid making the dough too stiff.
- Wheat flour: 700 g
5
Knead the dough thoroughly. The main thing is that it shouldn't stick to your hands.
6
Then we roll the dough into a ball and cover it with plastic wrap (a towel). We close the windows and doors to avoid drafts. Leave it in a warm place for one hour. You can take a larger basin and fill it with warm water, then place the container with the dough inside. The dough should increase about twice in size. This will take about one hour. To make the buns fluffier, you need to wait two hours and knead the dough 2-3 times during this time.
7
While the dough rises, let's prepare the filling. Filling preparation Ingredients: butter - 50 g (3.5 tbsp); brown sugar - 200 g (1 cup); cinnamon - 20 g (3 tbsp)
- Butter: 170 g
- Brown sugar: 200 g
- Cinnamon: 20 g
8
Process of making the filling with cinnamon: Melt the butter on the stove or in the microwave (5-10 sec). Combine brown sugar and cinnamon and mix with the butter. The filling is ready!
9
Cream preparation Ingredients for cream: cream cheese (e.g., Mascarpone, Philadelphia, Almette) — 50-60 g (3-4 tbsp); powdered sugar — 100 g (4/5 cup); soft butter — 40 g (2-3 tbsp), vanillin.
- Cream cheese ""Almette"": 60 g
- Powdered sugar: 100 g
- Butter: 170 g
- Vanillin: to taste
10
The process of making cream frosting: Mix cream cheese with soft butter until smooth. Then add powdered sugar and vanilla to the mixture. If your kitchen is cool, the frosting may become too thick, making it difficult to spread evenly on the buns. To make the cream more pliable, let it sit near the stove; the oven's warmth will prevent it from hardening.
11
Technology of forming buns: When the time is up and the dough has risen, take it out of the bowl. Sprinkle some flour on the table and knead the dough on it. If it sticks to your hands, add a little more flour. Knead the dough for about 1-2 minutes. Once it stops sticking, shape it into a ball, cover it with a towel, and let it rest for another 5 minutes. Now that the dough is ready for shaping buns, take a rolling pin and roll it out into a thin layer about 5 millimeters thick and 12×16 inches (30×40 centimeters) in size. Evenly spread the filling of butter, sugar, and cinnamon. Leave three centimeters from the edge empty so that the rolled-up dough seals well. Tightly roll the dough into a log to prevent it from falling apart. The tighter you roll it, the more your buns will resemble the original and not fall apart during baking. But don't overdo it; remember that for proper buns, there should be no more than five turns. Cut the resulting log into one-inch (2.54 cm) thick pieces. You should get 12 pieces. Use a very sharp knife to avoid deforming the buns, or they may crumble. If you don't have one, you can use a thin white thread. To do this, wrap the thread around the log where you want to make the cut and pull both ends of the thread as if tying a knot.
- Wheat flour: 700 g