Caramel cinnamon rolls

By admin
17 August 2014

This all-time favourite treat is covered with a sweet and salty caramel sauce.

MAKES 12 ROLLS Preparation time: 1 hour Standing time: 90-105 min Cooking time: 5 min Baking time: 35 min


250 ml (1 c) flour

5 ml (1 t) instant yeast

5 ml (1 t) salt

60 ml (¼ c) warm water

1 egg

15 ml (1 T) honey

15 ml (1 T) butter, melted


60 ml (¼ c) butter

60 ml (¼ c) brown sugar

5 ml (1 t) cinnamon

2,5 ml (½ t) nutmeg

125 ml (½ c) pecan nuts,

toasted and chopped

30 ml (2 T) butter, melted

30 ml (2 T) brown sugar


80 ml (1/3 c) butter

2,5 ml (½ t) salt

125 ml (½ c) dark brown sugar

50 g pecan nuts, roughly chopped to serve

Preheat the oven to 180 °C.

Grease an ovenproof baking dish.

1 DOUGH Sift the flour, yeast and salt into a bowl.


Combine the remaining ingredients and mix into the sifted dry ingredients until well combined. Knead the dough on a floured surface until smooth. Place the dough into a bowl, cover with clingfilm and place in a warm place for 1 hour.

2 FILLING Melt the butter, sugar, cinnamon and nutmeg in a saucepan over medium heat until the sugar dissolves.


Remove the pan from the heat and stir in the pecan nuts. Set aside until cooled.

3 Roll out the dough, brush on the melted butter and then sprinkle on the sugar.


Spread the cooled pecan nut mixture evenly over the dough. Roll the dough into a tight sausage shape.

4 Cut the dough roll into slices 3-5 cm thick.


5 Place slices in the dish. Cover with a tea cloth and put in a warm place for 30-45 minutes. Bake for 35 minutes.


6 CARAMEL Melt the butter, salt and sugar in a saucepan. Remove from the heat and set aside in a warm place.

7 Remove the buns from the oven and, when cool, serve with the caramel sauce and roughly chopped pecan nuts.

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