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- Dish type
- Bread rolls and buns
These delectable buns are gooey, sticky and sweet. Best warm from the oven, this is a lovely recipe if you've got guests staying over or coming over for a weekend brunch. They are irresistible! Note that the milk can also be warmed in the microwave.
62 people made this
- 120ml milk
- 1/2 teaspoon caster sugar
- 1/2 teaspoon salt
- 50g butter or margarine
- 2 tablespoons warm water (45 degrees C)
- 1 (7g) sachet dried active baking yeast
- 1 egg
- 300g plain flour, or as needed
- 2 tablespoons butter or margarine, softened
- 4 tablespoons caster sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons golden syrup
- 1 1/2 tablespoons water
- 3 tablespoons butter or margarine
- 175g dark brown soft sugar
- 60g pecan halves
MethodPrep:30min ›Cook:25min ›Extra time:2hr40min rising › Ready in:3hr35min
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the heat, and stir in salt and 50g butter or margarine. Allow to cool to lukewarm.
- Place 2 tablespoons warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 60g at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest while you prepare the caramel topping. In a medium bowl, mix together the golden syrup, 1 1/2 tablespoons of water, 3 tablespoons of butter or margarine and dark brown soft sugar until smooth. Spread an even layer onto the bottom of a 20x30cm baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 23x30cm rectangle Spread with 2 tablespoons of butter or margarine. Mix together 4 tablespoons of caster sugar with the cinnamon; sprinkle over the butter. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 2.5cm rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 180 C / Gas 4. Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking dish onto a cutting board or a clean baking tray while still warm so the caramel topping is on top.
Reviews & ratingsAverage global rating:(78)
Reviews in English (66)
My husband and I made these and loved them! The only problem was the one we caused, we doubled the topping recipe and it caused the caramel to remain gritty. (It doesn't melt completely.) Follow the exact recipe and they are wonderful!-05 Dec 2004
I'm thrilled to be the first to rate this recipe! These are the BEST cinnamon rolls I've made on this site! As for being time consuming, they are no more than any other cinnamon roll recipe. I had originally planned to frost them, but they are perfect without. My husband who doesn't usually like sweets, can't get enough of these. The only change I made was chopping the pecans instead of leaving them whole. You've got a real winner here. Thanks so much for submitting.-24 Feb 2004
by H. Johnson
I have NEVER had any luck making yeast breads, and this was so wonderful! I always read the reviews, and took advice on three of them - did not add the water to the caramel sauce - used a bit more butter - and removed from the pan immediately upon taking out of the oven. Very smooth caramel sauce - and no soggy rolls. They were so delicious!What an awesome recipe - and now I have some confidence in making yeast breads!Thank you so much!-22 Apr 2008