breakfast

Here’s another recipe I found on the King Arthur Flour Catalog’s website. They looked so good I had to try them. I wish mine had gotten that big popped up top like there’s did in the picture, but they didn’t and they still tasted amazing.

King Arthur Flour's Carmel-Nut Cinnamon Buns

The only thing I changed in the recipe was to add a little bit of their Sticky Bun Sugar along with the Baker’s Cinnamon Filling. Even though I didn’t add more than 2 tablespoons or so, I did seem to notice the difference in the buns.

caramel-nut cinnamon buns

Ingredients:

dough

1 1/4 cups lukewarm water
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons grape seed flour, optional, for extra antioxidants
3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
2 tablespoons sugar
3 tablespoons butter
2 teaspoons baking powder
1 1/4 teaspoons salt
2 teaspoons instant yeast
2 teaspoons Buttery Sweet Dough Flavor or vanilla extract

filling

1 cup Baker’s Cinnamon Filling* mixed with 1/4 cup water
2 tablespoons Sticky Bun Sugar, optional
1 cup chopped walnuts, optional
1/2 cup caramel bits, optional
*Or substitute 6 tablespoons butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water (don’t add water if you make this substitution).

glaze

1/2 cup caramel bits, block caramel, or unwrapped vanilla caramel candies
3 tablespoons heavy cream or half & half

Directions:

Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you’ve made a soft, smooth dough.

Cover the dough, and let it rise for 1 hour, or until puffy. Note: I very lightly oiled my dough before covering to rise.

Cover dough and let rise 1 hour. I lightly greased my dough with canola oil.

While the dough is rising, lightly grease 12 muffin cups, or a baking sheet.

Gently deflate the dough, and roll it into an 18″ x 18″ square.

Spread with the prepared cinnamon filling, the optional sticky bun sugar, if using, then sprinkle with the chopped nuts and caramel bits, leaving an uncovered strip about 1″ wide along one side.

Roll into a log starting with a filling-covered end opposite the unfilled end. If you want the buns to pop like a corkscrew, as shown in the picture, roll the dough tightly, stretching the dough as you roll it up.

Slice the log into 12 pieces; if your knife sticks, dip it in hot water between cuts. Or use dental floss to cut the dough.

Place the buns in the prepared muffin pan, or space them on a baking sheet.

Cover, and let the buns rise until puffy, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the buns for 20 to 24 minutes, until they’re a light golden brown.

Remove them from the oven, and place on a rack to cool slightly, while you make the glaze.