Sticky Cinnamon Rolls

My heart beats for pastry, but once in a while I feel the desire to actually go back to my childhood with a bit of baking, back to my grandmother and her amazing bread or sweet dough, back to those moments and flavors. And then I just bake, adding my own touch to each recipe, just lke I did with these sticky cinnamon rolls.

Cinnamon rolls are amazing even simple, but I say let’s go a step further and top them with a gooey caramel and add a touch of texture by using walnuts. Every flavor works so good together! The fluffiness of the dough makes such an interesting contrast against the crunchy walnuts. And then everything it flooded with hot, sizzling, buttery caramel.

These sticky cinnamon rolls are so so delicious! And what is even better is the fact that the dough requires literally no kneading. Yes, you heard that right! No kneading is involved in this recipe. We rely on the the quality of the flour and the gluten development of the dough through resting it in the fridge over night. What is left is an elastic, easy to work with dough that can be rolled into a thin, large piece of dough. I love working with dough that listens to you like this one does, it makes the “job” easier. And the fact that is fermented in the fridge brings more flavor to the table!

Sticky Cinnamon Rolls

Recipe by Olguta Iliescu

Servings

8

servings

Prep time

30

minutes

Baking Time

35 minutes

No Knead Sticky Cinnamon Rolls – fluffy, moist and oh so fragrant and delicious!

Ingredients

• No Knead Sweet Dough

• 565g bread flour

• 5g salt

• 4g instant yeast

• 240g milk

• 120g eggs

• 110g honey

• 60g butter, melted

• 30g vegetable oil

• 10g vanilla extract

• Sticky Caramel Topping

• 40g butter, melted

• 40g honey

• 25g white sugar

• 70g brown sugar

• 90g walnuts, chopped

• Cinnamon Filling

• 120g brown sugar

• 10g cinnamon powder

• 40g butter, softened

Instructions

• No Knead Sweet Dough
• Combine all the ingredients, except the butter and oil, in a bowl and mix just until incorporated. No need to knead the dough at all!
• Add the butter and oil and mix until combined with the dough.
• Cover with plastic wrap and keep at room temperature for 2 hours.
• After 2 hours, remove the plastic wrap and fold the edges of the dough in. Cover again and leave to rest in the fridge for 6-8 hours.
• Sticky Caramel Topping
• Drizzle the butter and honey in a 28cm diameter cake pan.
• Sprinkle in the sugars, followed by the walnuts.
• Keep aside until needed.
• Cinnamon filling
• Mix the cinnamon powder with the sugar.
• How to Finish the Rolls
• Roll out the dough into an approximately 50x40cm rectangle.
• Brush the dough with softened butter.
• Sprinkle with the cinnamon filling.
• Roll tightly to form a log.
• Cut the log into 8 equal pieces.
• Arrange the pieces in the prepared pan, leaving room to rise once more.
• Keep at room temperature to rise for 1-2 hours or until double in volume.
• Bake at 180C for 30-35 minutes or until golden brown.
• Cool down for 10 minutes then flip the tray upside down to reveal the topping.
• Enjoy!

Recipe Video

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Isn’t pastry amazing?! Knowing a bit of chemistry means that I understand everything that happens in a dessert, I know where I’ve gone wrong or why it was a success, I know what and when to fix errors or even better, how to avoid them. And then I get to practice my artistic side with the final design. Now that is quite the treat!