cinnamon buns recipe

When setting out to create a twist on an American classic dessert, I turned to dulce de leche, which adds a decadent richness. Dulce de leche is a Latin caramel from heaven and very popular in Mexican desserts. Filled with an abundance of pecans and a hint of coffee in the glaze, this dessert combines my love of Mexican food and my hometown.

Dulce de Leche and Pecan Cinnamon Rolls

milk (recommend 2% reduced fat milk)

Land O Lakes® Unsalted Butter (1 stick)

sugar

dry yeast

all-purpose flour (divided)

baking powder

cinnamon

salt

dulce de leche

pecans (chopped)

milk

coffee

Land O Lakes® Unsalted Butter (melted)

vanilla extract

In a large Dutch oven heat the milk just until boiling point and remove from heat.

Add butter until it melts completely and then add sugar to cool milk.

Once mixture reaches room temperature sprinkle the yeast on top and let it sit for 10 minutes. (Hot liquid will kill yeast.)

In a bowl combine 4 cups of flour, sugar, baking powder, cinnamon, salt and add to wet mixture with a wooden spoon. Cover and set aside in a relatively warm place for 1 hour. After 1 hour, uncover and stir in the remaining 1/2 cup flour.

Spray the bottom and sides of a 9 x 13-inch baking dish with cooking spray.

Sprinkle flour lightly on a countertop or large cutting board.

Remove the dough from the bowl and with a rolling pin, flatten dough into a rectangle, about 14 x 20-inches. Feel free to trim excess. Spread the dulce de leche over dough leaving a 2-inch border on the top and bottom long edges. Next, sprinkle the dough with crushed pecans and as much cinnamon as you'd like. Beginning at long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even. Using a sharp knife, cut roll into 12 equal rolls, about 2-inch slices. Place slices in the pan. Let rise in a warm place about 30 minutes.

Move the oven rack to the middle position of the oven. Heat the oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown.

Meanwhile in a small bowl, stir glaze ingredients until smooth. Drizzle desired amount of glaze over the hot rolls. Sprinkle with pecans and serve warm.

Delicious soft vegan apple cinnamon buns recipe - easy to make and perfect for sharing with friends &amp; family.

Vegan Apple Cinnamon Buns Recipe

plain flour + plain flour

plant milk + 160 milliliters plant milk

yeast

caster sugar sugar

milliliters rapeseed oil

apples,

water

icing sugar

plant milk

pecans

In a large bowl combine the 420g plain flour, yeast, 40g sugar and salt. In a large jug combine the 160ml plant milk and rapeseed oil and set aside.

Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat whilst continuously stirring until the mix begins to become thick and sticky, then remove from the heat. 

Create a well in the bowl with the dry ingredients and pour the contents of the jug inside. Roughly combine and slowly add in the heated sticky flour mix. Combine all ingredients with a wooden spatula and knead the dough on a lightly floured surface until soft &amp; smooth. 

Place the dough ball into a greased bowl and cover with a damp kitchen towel. Set into a warm place and leave to rise for 1 hr. 

In the meantime, peel and dice the apples and place them in a saucepan alongside with the cinnamon, water &amp; 50g sugar. Bring to a simmer until the apples have softened. Transfer to a blender &amp; blend until smooth, then pour the mix back into the saucepan over low heat to allow for the mix to thicken. 

After an hour, gently knead the dough for 1 minute before rolling it out to 0.5-1cm thickness. Spread the apple cinnamon paste on top, then use a sharp knife to cut into strips. Carefully roll up each strip and place them upright onto a lined baking tray. Cover again for 45 minutes and preheat the oven to 190C in the meantime. 

Bake for 15-20 minutes or until the buns turn lightly golden. Allow for the buns to cool for 30 minutes before removing them from the tray. Combine a little icing sugar with a little plant milk and stir it up until you get a thick but smooth paste. Drizzle on top of the buns, sprinkle over a few toasted pecans and allow to set for about an hour. Enjoy right away or keep in an airtight container for up to 5 days. 

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