It’s officially Fall! That means time for apples, and pumpkins, and the perfect weather to heat up the oven and make something delicious. These past few weeks I was in a major mood for cinnamon buns – so much in fact, I ended up making a total of three different batches. I used the Allrecipes.com‘s Ooey-Gooey Cinnamon Buns recipe with a few small changes. In the filling, I used an entire cup of walnuts as well as an entire cup of raisins instead of the meager half cup of pecans.
In addition, I caramelized the brown sugar and butter before pouring it into the baking tray in order to give it a more gooey and smooth taste. Below is the recipe with the changes I’ve added.
- 1 teaspoon white sugar
- 1 package yeast
- ½ cup warm water
- ½ cup milk
- ¼ cup white sugar
- ¼ cup butter
- 1 teaspoon salt
- 2 eggs, beaten
- 4 cups flour
- ¾ cups butter
- ¾ cups brown sugar
- ½ cup walnuts
- 1 cup walnuts
- 1 cup raisins
- ¾ cups brown sugar
- 2 tablespoons cinnamon
- ¼ cup melted butter
- Dissolve 1 teaspoon sugar and yeast in warm water – wait 10 minutes until it’s creamy and foamy. Warm the milk until it bubbles, and mix in sugar, butter, and salt.
- Mix the Yeast mixture, the milk mixture, the eggs, and 1½ cups of flour well. Mix in the remaining flour, ½ a cup at a time, mixing well in between each cup. Knead the dough for 8 minutes until smooth.
- Oil a large bowl and put the dough in the bowl, turning to coat it with oil. Cover with a damp cloth and let rise in a warm place for about 1 hour.
Filling and Pan Bottom Directions
- Melt the brown sugar and stir in brown sugar until caramelized. Pour mixture into the bottom of the pan, and sprinkle with ½ cup of walnuts.
- Mix the walnuts, raisins, brown sugar, and cinnamon well.
Constructing the Cinnamon Buns
- Preheat the oven to 375 degrees F.
- Flour a clean surface, and roll out a rectangle. Brush with melted butter, and spring with walnut, raisins, brown sugar, and cinnamon mixture.
- Roll up the rectangle as tightly as possible – making sure to pinch the seam.
- Cut the dough with a serrated knife, and place into the pan.
- Cover, and let rise for 1 hour.
- Bake for 30 minutes until golden brown.
After making 2 batches with the above recipe, I got my hands on a TON of apples from my Auntie Rosa (thank you!!!) and made a batch with about 2 cups of sauteed (butter, sugar, cinnamon) apples instead of raisins – I used a different dough recipe which was definitely not as good as the original batch, so I’ve decided not to share the recipe, but have included the pictures anyways.