Cinnamon Rolls With Caramel And Walnuts Topping

1. 1

   We start with the dough. Dissolve 1 ts of sugar in a 1/2 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. 2

   While the mix of sugar, yeast and water is resting, pour into a pot 1/4 cup sugar, 1/2 cup milk, 1/4 cup butter. Put it on a low-medium heat until the butter is melted. Add the vanilla extract and let it cool down.

3. 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. 4

   Add 2 cups of flour and continue mixing at low speed until the flour is incorporated.

5. 5

   Add the rest of the flour bit by bit, until the dough is not too sticky.

6. 6

   Sprinkle some flour on your table and knead for about 10 minutes. Keep sprinkling flour if the dough is still sticky.

7. 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. 8

   Preheat the oven at 180u00b0C Grease a tray pan with butter and lining it with parchment paper.

9. 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. 10

    For the filling just mix together all the ingredients.

11. 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. 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. 13

    Cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.

14. 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. 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. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.