Ingredients
Equipment
Method
- In a large bowl, combine the warm milk with a pinch of granulated sugar and the active dry yeast. Gently stir and let it sit for about 5-10 minutes, or until it becomes foamy and bubbly.1 cup warm milk, 2 tablespoons granulated sugar, 2 1/4 teaspoons active dry yeast
- To the activated yeast mixture, add the 2 tablespoons of granulated sugar, the beaten egg, melted butter, and vanilla extract. Whisk everything together until well combined.2 tablespoons granulated sugar, 1 large egg, 1/4 cup unsalted butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough begins to form.3 1/2 cups all-purpose flour, 1/2 teaspoon salt
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment and knead on medium speed for 6-8 minutes.
- Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, combine the ½ cup packed light brown sugar and ground cinnamon. Set aside.1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and ¼ inch thick.
- Evenly spread the softened butter over the rolled-out dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.1/4 cup unsalted butter, 1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge that is fully covered with filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
- Arrange the caramel buns, cut-side up, in a greased 9x13 inch baking pan. Cover the pan loosely with plastic wrap or a kitchen towel and let the buns rise again for 30-45 minutes, or until they are puffy and have almost doubled in size. Preheat your oven to 350°F (175°C) during this rising time.
- Bake the caramel buns in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through.
- While the buns are baking, make the caramel sauce. In a medium saucepan over medium heat, combine the 1 cup packed light brown sugar and ½ cup unsalted butter. Stir constantly until the butter is melted and the sugar is dissolved.1 cup packed light brown sugar, 1/2 cup unsalted butter
- Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring frequently. Remove from heat and carefully stir in the heavy cream, vanilla extract, and salt until smooth and well combined. Be cautious as the mixture will be hot and may bubble.1/4 cup heavy cream, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt
- Once the caramel buns are out of the oven, immediately pour the warm caramel sauce evenly over the hot buns. If using, sprinkle with chopped pecans or walnuts while the caramel is still warm. Let the buns sit for about 10-15 minutes to allow the caramel to set slightly before serving. Enjoy warm!1/2 cup chopped pecans or walnuts
Notes
These buns store well covered at room temperature for up to 2 days, or refrigerated for up to 4 days. They can also be frozen for up to 2 months.