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Caramel-Nut Swirls with Vanilla Cream Cheese - photo 1
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Caramel-Nut Swirls with Vanilla Cream Cheese

Cakes and Bakes Desserts Breakfasts 180 min Medium 11 wyświetleń ~77.89 PLN - (0)
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Description

These are not your ordinary cinnamon rolls. This is a richer, more decadent version that will turn any breakfast into a true feast. Imagine incredibly fluffy, buttery yeast dough enveloping a fragrant filling of muscovado brown sugar, cinnamon, and crunchy pecans. But that's just the beginning! The whole thing is baked on a layer of homemade, bubbling caramel, which creates a wonderfully sticky and gooey crust on top when the pan is flipped. Finally, while still warm, the rolls are topped with a velvety, slightly tangy cream cheese glaze with real vanilla, perfectly balancing the sweetness. This is a recipe made for celebrating moments, ideal for a weekend morning, an afternoon tea with friends, or simply when you crave something absolutely special.

Składniki (15)

Servings:
12
  • Wheat flour type 500 500 g
  • Milk 3.2% 200 ml
  • Fresh yeast 25 g
  • White sugar 75 g
  • Eggs 2 szt.
  • Masło 82% 290 g
  • Muscovado brown sugar 250 g
  • Pecan nuts 100 g
  • Cream cheese 200 g
  • Powdered sugar 100 g
  • Lemon juice 5 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 15 g
  • Vanilla paste 1 łyżeczka
  • ✨ Opcjonalne
  • Ground cardamom 2 g
💰 Szacowany koszt dania: ~77.89 PLN (6.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

We start with the heart of our rolls - the dough. In a small saucepan, gently heat 200 ml of milk. It should be lukewarm, at a temperature of about 37°C. If you put your finger in it, it should feel pleasantly warm, but not hot. Too high a temperature will kill the yeast. In a large bowl, crumble 25 g of fresh yeast, add one tablespoon (about 15 g) of the measured sugar, and then pour in the warm milk. Gently mix with a fork, just until the yeast dissolves. Cover the bowl with a cloth and set it in a warm, draft-free place for 10-15 minutes. After this time, a thick, beige foam should appear on the surface - this is a sign that the yeast is working.

Ingredients: Milk 3.2%, Fresh yeast, White sugar
The most common mistake is 'scalding' the yeast with milk that is too hot. If no foam appears after 15 minutes, unfortunately, you have to start over with fresh yeast. A warm place can be near a radiator or a slightly warmed (and turned off!) oven.
2

In a large bowl of a stand mixer (or a regular large bowl if you are kneading by hand), add 500 g of wheat flour, the remaining 60 g of sugar, and 3 pinches of salt. Mix the dry ingredients with a whisk to distribute them evenly. Make a well in the center, resembling a volcano crater.

Ingredients: Wheat flour type 500, White sugar, Salt
Use a mixer with a dough hook for yeast dough - it will make the work much easier. If you are kneading by hand, prepare a clean surface lightly dusted with flour.
3

Pour the risen yeast starter into the well in the flour. Add 2 eggs at room temperature. Start kneading the dough on low speed with a mixer (or by hand, combining the ingredients from the center) for about 5 minutes, until the ingredients come together into a uniform, but still quite sticky ball.

Ingredients: Eggs
Eggs at room temperature will blend more easily with the other ingredients and will not lower the temperature of the dough, which is important for the yeast to work.
4

Now it's time to add the butter. Make sure that 80 g of butter is very soft, but not liquid. Increase the mixer speed to medium and gradually add the butter, one tablespoon at a time. Wait until each portion of butter is completely absorbed into the dough before adding the next one. After adding all the butter, knead the dough for another 8-10 minutes. The finished dough will be smooth, elastic, shiny, and will pull away from the sides of the bowl.

Ingredients: Masło 82%
This is a crucial moment. The dough may initially seem very loose and greasy - that's normal! Do not add more flour. Long kneading will allow the gluten to develop and absorb the fat. The result will be an incredibly soft dough after baking.
5

Transfer the kneaded dough to a lightly floured surface and shape it into a smooth ball. Grease a large bowl with a little oil or butter. Place the ball of dough in it and turn it a few times so that it is coated with a thin layer of fat. Cover the bowl with plastic wrap or a damp cloth and set it in a warm place for about 60-90 minutes, or until it has doubled in size.

Greasing the bowl and the dough with fat prevents the surface of the dough from drying out during rising, which could limit its growth.

Filling and caramel sauce

6

While the dough is rising, prepare the caramel sauce and filling. In a small saucepan, place 60 g of butter and 100 g of Muscovado brown sugar. Heat over low heat, stirring until the butter and sugar dissolve and combine into a smooth, glossy sauce. Do not boil it; just heat until combined. Prepare the baking dish (round with a diameter of 26-28 cm or rectangular about 23x33 cm) and pour the prepared caramel sauce into the bottom, spreading it evenly.

Ingredients: Masło 82%, Muscovado brown sugar
Use a pan with higher edges, as the rolls will rise quite a bit. A ceramic or metal pan will work best. Do not use a pan with a removable bottom, as the caramel may leak out.
7

In a separate bowl, prepare the filling. Place 100 g of very soft butter, 150 g of Muscovado brown sugar, and 15 g (3 teaspoons) of cinnamon in it. If using, add 2 g (1 teaspoon) of cardamom now. Mash everything with a fork or spatula into a smooth, spreadable paste. Chop 100 g of pecans into smaller pieces, but not into dust - we want to feel their crunch.

Ingredients: Masło 82%, Muscovado brown sugar, Ground cinnamon, Pecan nuts, Ground cardamom
If the butter is too hard, you can put it in the microwave for a moment (on the lowest power), but be careful not to melt it. The paste should have the consistency of peanut butter.

Shaping and Baking

8

Remove the risen dough onto a lightly floured surface. Gently punch it with your fist to deflate it. Then roll it out into a large rectangle measuring about 40 cm x 30 cm and about 0.5 cm thick. Try to keep the edges even.

Roll the dough from the center outwards, turning it occasionally to achieve an even thickness. Do not dust too much flour so that the dough does not become tough.
9

On the rolled-out dough, evenly spread the prepared cinnamon paste using a spatula or the back of a spoon. Leave about 1-2 cm of free margin along one of the longer sides - this will help seal the roll at the end. Evenly sprinkle the chopped pecans over the entire surface.

Ingredients: Pecan nuts
Spread the paste thoroughly, all the way to the edges (except for one longer edge), so that each bun is full of flavor.
10

Start rolling the dough into a tight log, beginning from the longer side where you left no margin. Try to roll the dough as tightly as possible so that the spirals do not fall apart during baking. Finally, press the loose margin against the roll to 'seal' it. Place the roll seam side down.

Tight rolling is key! If the roll is loose, the filling may leak out, and the buns will lose their shape.
11

Using a very sharp knife or, which is a better trick, a piece of dental floss, cut the roll into 12 equal pieces, each about 3-4 cm thick. Arrange the sliced spirals in the prepared dish with caramel sauce, leaving small gaps between them - they will rise and fill the entire dish.

Dental floss (unscented!) allows for perfectly even cutting without crushing the delicate dough. Slide the floss under the roll, cross the ends at the top, and pull.
12

Cover the pan with a cloth and set the rolls aside for the second rise in a warm place for about 30-45 minutes. During this time, they should noticeably puff up and fill the pan. Meanwhile, preheat the oven to 180°C (fan) or 190°C (top-bottom).

Don't skip the second rising! It's what makes the rolls super fluffy and light after baking.
13

Place the pan with the risen rolls in the preheated oven. Bake for 25-30 minutes, until the top is beautifully golden brown. If they start to brown too quickly, you can loosely cover them with aluminum foil halfway through baking.

Every oven is different, so keep an eye on your baked goods. The finished rolls will have an internal temperature of about 90°C if you have a kitchen thermometer.

Cheese glaze and serving

14

Remove the snails from the oven and set them on a rack to cool for 5-10 minutes. After this time, place a large plate or platter on top of the pan and with a quick, decisive motion, turn the pan upside down. Carefully remove the pan. The hot caramel will flow over the buns. Leave them to cool slightly.

Be very careful, the caramel is extremely hot! Use kitchen gloves. Inverting the mold while it is still hot prevents the caramel from sticking to the bottom.
15

While the snail rolls are cooling, prepare the icing. In a bowl, place 200 g of cold cream cheese and 50 g of soft butter. Using a hand mixer, beat on medium speed for 2-3 minutes until the mixture is smooth and fluffy. Then add 100 g of sifted powdered sugar, 5 ml (1 teaspoon) of vanilla paste, and 5 ml (1 teaspoon) of lemon juice. Beat for another minute until you achieve a perfectly smooth, creamy icing.

Ingredients: Cream cheese, Masło 82%, Powdered sugar, Vanilla paste, Lemon juice
Using cold cream cheese and soft butter is the key to the perfect frosting consistency - it will be stable and creamy, not runny.
16

When the snail rolls are still warm but no longer hot, generously spread the prepared cheese glaze on them. Serve immediately, enjoying every bite of this heavenly sweetness.

Applying the glaze to warm rolls will cause it to slightly melt and seep into the crevices of the dough, which is absolutely delicious.

Fun Fact

💡

Although cinnamon rolls are mainly associated with the USA, their roots go back to Sweden, where they are known as 'kanelbullar' and even have their own holiday on October 4th! The version with caramel on the bottom, known as 'sticky buns', is an American variation that has won the hearts of sweet tooths around the world.

Best for

Leniwe weekendowe śniadanie Podwieczorek przy kawie Słodki poczęstunek dla gości Comfort food na poprawę nastroju

Tips

🍽️ Serving

Serve warm, when the cheese sauce is slightly melted and the caramel is gooey. They pair perfectly with a cup of strong black coffee, which balances their sweetness, or with a glass of cold milk. They can be served on a shared platter so everyone can 'tear off' their portion.

🥡 Storage

They taste best on the day they are baked. If there are any leftovers, store them in an airtight container at room temperature for up to 2 days. To regain freshness, reheat a single roll in the microwave for 15-20 seconds - it will taste like freshly baked.

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