Recipes Lifestyle

Giant cinnamon rolls with caramel and walnuts

Giant cinnamon rolls with caramel and walnuts. These cinnamon rolls have to be the messiest and most sinful thing I’ve ever baked. I’ve made huge ones, but you can easily make them smaller. I used Werther’s Original’s Soft Caramels, but you can also use Toms Guldkarameller, Riesen chocolates or fudge caramels.

It’s been a while since I last updated the blog with a new recipe, and there’s a very special reason for that. I’m adding the finishing touches before I start shooting pictures for my cookbook next week! Well, I’m not going to be taking the pictures—a really skilled professional photographer is going to take them. I’m can’t wait, but most of all I can’t wait to see the finished book and to show it to you.

Kæmpe kanelsnegle med karamel og valnødder

Kanelsnegle for 10-12 persons
Preperation 1 t. 30 min. / Cooking 30 min. / Total 2 t.
Ingredients

The recipe gives 10 big cinnamon rolls or 20 small ones

Dough

50 g yeast

200 ml whole milk, warmed

2 eggs

½ tsp. salt

1 tbsp. sugar

½ tsp. cardamom

100 g butter, softened

ca. 500 g flour

1 beaten egg for an egg wash

Filling

200 g butter, room temperature

50 g sugar

150 g brown sugar

3 tbsp. cinnamon

Extras

200 g soft cream caramels

120 g walnuts, roughly chopped

Approach

Dough

Dissolve the yeast in half of the lukewarm milk in a food mixer. Once it’s dissolved, pour in the rest of the milk. Add the salt, sugar, eggs, butter and cardamom and mix well. Now add about half the flour and knead the dough in the machine. Then add the rest of the flour until the dough is no longer sticky and releases from the bowl as it’s being stirred. Cover the bowl with a dish towel and allow the dough to rise for 1 hour.

Filling

Mix all the ingredients well with a fork and set aside until needed.

How to make the cinnamon rolls

Roll the dough into a square on a surface sprinkled with a little flour. Spread the filling over the entire dough, all the way out to the edges. Sprinkle the caramels and walnuts on the dough. Starting from the short end, roll the dough into a long sausage, if you would like the cinnamon rolls large. Or if you would like small cinnamon rolls, then roll from the long end. Then cut the dough into equal-sized rolls. Place the rolls on a baking sheet, lined with baking paper, with a little space between them. Allow the cinnamon rolls to rise for 30 minutes while the oven heats to 200 C convection. Brush the cinnamon rolls with an egg wash and bake them for 18-20 minutes (large) or 12-15 minutes (small). Enjoy!

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