These sticky cinnamon rolls are a decadent treat, combining soft, fluffy dough with a rich cinnamon-sugar filling and a sticky caramel-walnut topping. The combination of gooey caramel, crunchy walnuts, and soft cinnamon rolls creates an irresistible dessert or indulgent breakfast. With a buttery, sweet flavor and a hint of maple, these rolls are perfect for anyone who loves a sticky, sweet treat.
Why You’ll Love This:
You’ll love these sticky cinnamon rolls for their rich, gooey caramel topping, complemented by the warm cinnamon filling inside each roll. The dough is soft and tender, thanks to the use of egg yolks and butter, while the caramelized walnuts add a satisfying crunch. Whether you’re making these for a special occasion or just to treat yourself, they’re sure to be a hit.
Perfect Occasion:
These cinnamon rolls are ideal for weekend breakfasts, brunch, or as a special dessert. They’re especially great for holiday mornings or when you’re hosting guests and want to serve something impressive. The sticky caramel and walnut topping makes these rolls indulgent and comforting.
Decoration Tips:
For an extra decorative touch, drizzle additional maple syrup or a light glaze made from powdered sugar and milk over the top of the cooled rolls. You can also sprinkle extra chopped walnuts or dust with a bit of cinnamon for added flavor and presentation.
Ingredients for the Dough:
- 500 g all-purpose flour
- 180 g lukewarm whole milk
- 4 egg yolks (around 80-100 g total)
- 100 g room-temperature butter
- 30 g fresh yeast or 9 g instant yeast
- 70 g sugar
- A pinch of salt
For the Cinnamon Filling:
- 130 g softened butter
- 150 g brown sugar
- 4-5 tsp cinnamon
For the Sticky Caramel with Walnuts:
- 200 g semi-chopped walnuts
- 100 g brown sugar
- 50 g white sugar
- 200 ml maple syrup
- 50 g butter
- 1/3 tsp salt (adjust to taste)
Instructions for the Sticky Caramel:
- In a saucepan over medium-high heat, melt the butter with the maple syrup. Add both the brown and white sugars, and the salt. Stir and bring to a simmer until the sugars dissolve completely.
- Add the walnuts, stirring until they are fully coated in the sticky caramel mixture. Remove from heat and set aside.
Instructions for the Dough:
- In a bowl, dissolve the yeast in the lukewarm milk.
- Add the egg yolks, sugar, and salt. Stir well before gradually adding the flour.
- Using a dough hook attachment, knead the dough on medium speed for 3-4 minutes. Gradually add the room-temperature butter.
- Increase the mixer speed and knead for an additional 8-10 minutes until the dough is soft, elastic, and begins to pull away from the sides of the bowl.
- Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
Making the Cinnamon Rolls:
- Once the dough has risen, transfer it to a floured surface. Roll the dough into a rectangle about 30x40 cm.
- Spread the cinnamon filling evenly over the dough, then roll it tightly from one end to the other.
- Prepare a baking tray (around 28x38 cm) by lining it with parchment paper and spreading the sticky caramel mixture evenly across the bottom.
- Cut the rolled dough into 12 equal pieces using thread or a sharp knife, and arrange the rolls on top of the sticky caramel in the tray.
Second Rise and Baking:
- Cover the rolls with plastic wrap and a towel, and let them rise for an additional 40 minutes.
- Preheat your oven to 200°C (fan). Cover the rolls loosely with aluminum foil to prevent over-browning and bake for 20-25 minutes, or until golden and fully cooked.
- Allow the rolls to cool slightly before serving. The sticky caramel at the bottom will be gooey and rich, perfect for serving warm.
Enjoy your sticky cinnamon rolls with caramel and walnuts!
