• Nicolette Stathopoulos

Cinnamon Buns


Cinnamon Buns with Salted Caramel and Walnuts

There’s nothing better than warm buns, so why not drizzle them in salted caramel and make them ten times better. These buns are an all time favourite and are honestly so easy to make. If you don’t have time for the salted caramel, just dust them in icing sugar and they’re almost as good.

Buns

  • 4 cups SR flour

  • 60g butter, cold

  • 1.5 cups milk

Bun filling

  • 100g butter, melted

  • 2tsp cinnamon

  • 4tbs caster sugar

  • 1 cup walnuts roughly chopped

Salted Caramel

  • 220g sugar

  • 165ml cream

  • 95g butter

  • 1/2tsp vanilla bean

  • Pinch of flaked salt, to taste

Method

  1. Grease a large brownie tray and line with paper and set aside. Preheat the oven to 170 degrees Celsius.

  2. Place the flour into a bowl and rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs and the butter is combined through. Alternatively you can do this step in a food processor, ensuring the butter is nice and cold to begin with.

  3. Make a well in the centre of the flour and pour in the milk, using a spoon stir the milk through until the dough comes together.

  4. Roll the dough out on a bench into a big rectangle and brush with the melted butter.

  5. To make the cinnamon sugar, combine the sugar and cinnamon in a bowl. Sprinkle the cinnamon sugar over the buttered dough, followed by the chopped walnuts.

  6. Roll the dough starting from one end into a big log. Cut slices approximately 3cm in width, and arrange closely in the greased and lined pan.

  7. Place the buns into the oven for about 30 minutes, or until golden brown and cooked through. Whilst the buns are in the oven, make the salted caramel. Alternatively the caramel can be made in advance and stored in the fridge for about a week.

  8. To make the salted caramel it is important to measure out all your ingredients first so you have everything ready. Heat up the cream and the vanilla in a microwave until warm, and set aside.

  9. Grab a pan, preferably NOT a non-stick pan, and pour 2 tablespoons of the sugar into the pan. Place the pan onto a low heat on the stove and begin to melt the sugar. Once all the sugar has slowly melted, add another tablespoon. Continue to do this until all the sugar has melted.

  10. Allow the sugar to brown slightly, once you can clearly see the bottom of the pan add in the cream and stir quickly. It is important to use a pan that is not too small as the mixture at this stage likes to froth up.

  11. Now that the sugar and cream have combined, take the mixture off the stove and carefully stir in the butter, followed by the salt and set aside. Add salt to your preference, I love my salted caramel very salty.

  12. Take the buns out of the oven and drizzle generously with the salted caramel. These sticky buns can be a bit sweet for some, so feel free to serve with some freshly whipped cream if you like.

I’d love to hear how you all go with this recipe, any questions please feel free to ask, my email is sprinklesbynicolette@gmail.com if you have any questions xx


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