Cinnabons with nuts under cream sauce

12 servings
3 hours

This dough can be mixed with both hand and dough without any problems. You don't need to mix for a long time, there is no need for this. Just combine everything to homogeneity. TO HALF THE SIFTED flour we poison sugar, salt, vanilla sugar, egg and yolks, yeast.

We heat milk, it should be WARM, not hot. We drown with oil. And we also add to flour. And we start kneading the dough.

When everything is well combined with each other, mixed, add the remaining flour to 2-3 runs. And we knead a homogeneous, soft, elastic dough, but at the same time it does not stick to the hands.

Everything, when the dough is kneaded, round it up and put it in a warm place for proofing. It should grow and double. For about an hour.

Meanwhile, let's make a creamy caramel sauce. In a saucepan (or pan) with a THICK BOTTOM, heat the oil, then send cream, sugar, honey, salt and cook until thickened for 10 minutes.

In the process, the sauce will boil, carefully, do not burn steam. And change the color. The longer you cook, the darker it will be. But from experience I will say that 10-12 minutes will be enough. After baking, the caramel will still become thicker. And I love it when she slowly still sticks after baking. When brought to the desired consistency, while the caramel is still hot, we pour it into the mold in which we will bake. And leave to cool. It will still thicken.

In an hour we start the test. It fit perfectly, we beat him.

And we roll out into a rectangular formation approximately 30 by 50. We lubricate well with butter, it is convenient for me to do it with my hands. Sprinkle with nuts and raisins. 1/3 I left for sprinkling after baking. And top sugar with cinnamon and salt. If you do not like the contrast of sweet and salty, salt can either not be added at all, or less.

And we turn into a not tight roll.

We cut into rolls about 5 cm thick. And put them on top of the caramel.

This beauty is already working out. We put on proofing in a warm place for 1-1. 5 hours.

We heat the oven to 165-170 degrees, top-bottom mode, will bake for about 40-45 minutes. But focus better on your oven. They all bake differently.

Here are such fragrant, hot, ruddy buns. But there is more to come))

While they are still hot, liquid caramel, we put a dish on top, on which we will already serve pastries and GENTLY turn over.

You can shake a couple of times. But they usually come out without problems.

And sprinkle with the remains of nuts with raisins. We wait until they cool down and invite everyone to the table!!! Have a pleasant appetite!!!

Here are such gorgeous layers in the cut!!!

I'll tease a little more!!!

Doesn't the pasty caramel wrap around the bun: )