Cinnamon rolls baked in caramel

Cinnamon rolls baked in caramel

best cinnamon rolls recipe

A couple of years ago when we were staying in New York for what felt like forever – ok, 6 weeks – we spent quite a bit of time in and around Brooklyn. I loved it over there. Park Slope, Williamsburg and Greenpoint are fantastic areas to stay and explore; neighbourhoods I’d easily settle into for any amount of time.

In the three or four weeks that we Airbnb’d in Brooklyn, we often stayed in our loft and toasted up fresh bagels for breakfast. Other times we hit the pavement or jumped onto the subway in search of cafes or markets to get our breakfast fill in a new neighbourhood; a great way to explore different areas and really get a feel of this dynamic city.

best cinnamon rolls recipe

Cinnamon rolls baked in caramel

Up at the top of Brooklyn is Greenpoint, an old area that still holds onto much of its residential and industrial grit, despite gentrification slowly creeping in.

It’s here that we had breakfast at a place called River Styx, a narrow eating space with a cheeky and inventive menu.

Getting an almost daily dose of sticky bun-type pastries was very much the norm on our American travels. It’s no wonder I put on 7 kilos at the end of it!

At River Styx I ordered the cinnamon roll, and when it was delivered I thought they’d given me the wrong thing. The River Styx cinnamon roll was served in a 2-cup capacity ramekin, doused with a copious amount of caramel sauce, then baked. It’s completely over the top, and I loved it.

Cinnamon rolls baked in caramel

I took mental note and vowed to make it at home sometime. And I finally have. I may not have used as much caramel as the one I relished back in Brooklyn, but it comes pretty damn close.

Best eaten hot straight from the oven, these little fella’s are bound to put a sugar-fuelled bounce into anyone.

Cinnamon rolls baked in caramel

 

Print Recipe
Cinnamon rolls / scrolls baked in caramel
One way to make cinnamon rolls even better than they are!
Cinnamon rolls
Servings
rolls
Ingredients
Dough
Filling
Caramel
Servings
rolls
Ingredients
Dough
Filling
Caramel
Cinnamon rolls
Instructions
Dough
  1. Scatter the yeast over the milk and set aside. Combine the flour, salt and sugar in a large mixing bowl. Add the milk/yeast mixture, butter and 1 beaten egg, forming a soft dough with your hands. Knead the dough for 10 minutes until smooth and elastic.
  2. Grease the mixing bowl you just used with a little oil. Drop the dough into it, cover, and leave in a warm place for about an hour - or until doubled in size.
  3. Knock down the dough and knead for 1 minute. Roll the dough into a 50 x 30 cm rectangle, the long side facing you. Brush the dough with the ⅓ cup melted butter from the filling ingredients, then sprinkle it evenly with the filling, leaving about 2 cm on the long end furthest away from you uncovered.
  4. With the long side facing you, tightly roll the dough to form a roulade. When you get to the end, lightly dab water on it with your finger, then continue rolling and pinch the join at the end.
  5. Cut the roll into six even pieces.
  6. Place them, cut side up, onto a lined and greased baking sheet. Cover with plastic and leave it in a warm place until the scrolls have doubled in size (around 45 minutes).
  7. Heat oven to 190°C.
  8. Brush the risen rolls with the combined extra egg and milk. Scatter with flaked almonds and bake for 15-20 minutes, or until light golden.
Filling
  1. Combine the brown sugar, cinnamon, cardamom and flaked almonds. Set aside with the melted butter.
Caramel
  1. Place the sugar and water into a saucepan over medium heat. Allow to simmer until it turns golden brown. Do not stir!
  2. As soon as it turns golden brown turn off the heat. Quickly whisk in the butter and cream until incorporated, then whisk in the bourbon. Set aside to cool.
To bake in caramel
  1. Preheat oven to 230ºC.
  2. Place each scroll into a snug ramekin or oven-proof dish. Poor over the caramel (recipe below), top with flaked almonds and bake for 10 minutes.
  3. Serve while hot, dusted with icing sugar.
Share this Recipe
  • Be still, my heart! As you may remember, I love sticky buns. Our versions are very different, so I need to try yours (which look amazing!).

  • I’ve had a few cinnamon bun recipes printed out that I’ve been intending to make but they scare me for some reason!! These look delicious John.

  • YUM these look incredible! Love the idea of baking it in caramel – because there is no such thing as too much caramel in my world! Great idea to add flaked almonds too.

  • Yummy..

  • Amy

    Absolutely stunning! These photographs have my mouth watering!

  • Ash Frog

    In what country are cinnamon rolls called “scrolls?”

  • I eat way too many doughnuts, and the way I’ve always justified it is by my complete (and inexplicable) non-interest in cinnamon buns. But baked in caramel? I now clearly envision a future in which I eat a pan full of cinnamon buns each day. I need to develop selective amnesia regarding this post.

  • I love google 😀

  • Sabrina Russo

    Wow, this recipe sounds amazing! Love your photos, too!

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