Cinnamom Buns with Pecan, Walnuts & Coconut
This is a recipe for classic, home-style cinnamon rolls. Fluffy, soft, doughy, and bursting with buttery cinnamon swirls. Cinnamon rolls are so easy to make, quick and just perfect to eat anytime of the day. A little bit of patience is required while the dough has time to prove itself before they are baked. Strangely I have chosen this recipe to share over the Easter period instead of hot cross buns. I like the taste of these buns, with the added spices which makes them rather festive. This bun looks pretty on a plate and the pleasure of tearing the pieces makes it even more special.
Ingredients Makes 12 buns
- 4 cups all purpose flour
- 1tsp yeast
- 125mls warm water (1/2 cup)
- 125mls warm milk
- 75gms cup sugar
- 2 Tbs butter (melted)
- 1 teaspoon salt
- 1 egg
- 2Tbs melted butter, plus more for the pan
- 75gms cup sugar
- 2 tablespoons ground cinnamon
- Handful of walnuts, pecans, coconut, (toasted) optional – chopped
- Peanut butter caramel (See how to make caramel on link)
- Icing sugar – mix some sifted icing sugar with water
- In a small bowl, dissolve the yeast in warm water and set aside.
- In a separate large bowl mix milk, sugar, melted butter, salt and egg, stir well. Add ½ of the flour and mix until smooth. Add yeast mixture. The mixture will be very wet.
- Gradually add the rest of the flour until dough is easy to handle but quite soft.
- Turn the soft dough and a lightly floured surface and knead for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size – usually 1 to ½ hours.
- Prepare the filling mixture by simply mix the cinnamon, sugar into the melted butter.
- When doubled in size, punch down dough. Using a rolling pin or the palm of your hand to flatten the dough out on a floured surface into a rectangle (1/2 inch thick).
- Brush some of the sugar and cinnamon mixture onto the flatten dough and sprinkle 2/3 of the nuts mixture over. (Reserve some of the butter mix and nuts mixture to sprinkle later).
- Starting at the widest end/side role up the dough into a long sausage and pinch edge together to seal. Cut into 12 to 15 slices.
- Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
- Brush with rest of the butter cinnamon mixture and sprinkle with the reserved nuts.
- Pre-heat the oven to 180 degrees C. Bake for about 30 minutes or until nicely browned.
- Put some caramel in a small bowl; add little warm water brush or spoon on top of the slightly cooled buns.
- And if using sugar glaze, wait until the cake has cooled down before drizzling the sugar glaze.
- To serve just break and tear each bun, they should just easily separate from each other. Enjoy with a hot cup of tea.