Cinnabons with nuts with cream sauce

Step-by-step cooking

1. Step 1:

   

   This dough can be kneaded with both a hand and a dough mixer without any problems. It is not necessary to knead for a long time, there is no need for this. Just combine everything until it's homogeneous. By HALF of THE SIFTED flour, we poison sugar, salt, vanilla sugar, egg and yolks, yeast.

2. Step 2:

   

   Milk is heated, it should be WARM, not hot. We heat it with oil. And add it to the flour too. And we begin to knead the dough.

3. Step 3:

   

   When everything is well combined with each other, mixed, add the remaining flour in 2-3 sets. And we knead a homogeneous, soft, elastic dough, but at the same time it does not stick to your hands.

4. Step 4:

   

   Everything, when the dough is kneaded, we round it up and put it in a warm place for proofing. It should grow and double in size. For about an hour.

5. Step 5:

   

   Meanwhile, we will prepare a creamy caramel sauce. In a saucepan (or frying pan) with a THICK BOTTOM, heat the butter, then send cream, sugar, honey, salt to it and cook until thickened for 10 minutes.

6. Step 6:

   

   The sauce will boil during the process, be careful not to get burned by steam. And change the color. The longer you cook, the darker it will be. But in my experience, 10-12 minutes will be enough. After baking, the caramel will become even thicker. And I like it when it still sticks slowly after baking. When brought to the desired consistency, while the caramel is still hot, pour it into the mold in which we will bake. And leave to cool. It will thicken even more.

7. Step 7:

   

   In an hour we start the test. It came up perfectly, we're crushing it.

8. Step 8:

   

   And roll out into a rectangular layer approximately 30 by 50. We lubricate it well with butter, it's convenient for me to do it with my hands. Sprinkle with nuts and raisins. 1/3 I left for sprinkling after baking. And sugar with cinnamon and salt on top. If you do not like the contrast of sweet and salty, you can either not add salt at all, or less.

9. Step 9:

   

   And roll up into a not tight roll.

10. Step 10:

    

    Cut rolls about 5 cm thick. And we put them on top of the caramel.

12. Step 11:

    

    That's the kind of beauty it already turns out. We put it on proofing in a warm place for 1-1.5 hours.

13. Step 12:

    

    Preheat the oven to 165-170 degrees, top-bottom mode, will bake for about 40-45 minutes. But it's better to focus on your oven. They all bake differently.

14. Step 13:

    

    Here are such fragrant, hot, ruddy buns. But that's not all :))

15. Step 14:

    

    While they are still hot, the caramel is liquid, we put the dish on top, on which we will already serve the pastries and CAREFULLY turn it over.

16. Step 15:

    

    Can be shaken a couple of times. But usually they come out without problems.

17. Step 16:

    

    And sprinkle with the remains of nuts with raisins. We wait until they cool down, and invite everyone to the table!!! Bon appetit!!!

18. Step 17:

    

    Here are such gorgeous layers in the section are obtained!!!

19. Step 18:

    

    Tease a little more!!!

20. Step 19:

    

    Isn't it delicious caramel envelops the bun :)