Photo: Leta Borck
Adapted from a recipe by Leta Borck
Red Star PLATINUM Yeast Sampling/Baking Contest entry
What could be better than a cinnamon bun? A cinnamon bun with caramel sauce!
2 cups warm water
2 packages Red Star PLATINUM Superior Baking Yeast
1/2 cup sugar
1/2 cup oil
6 1/2 – 7 cups flour
1/2 stick melted butter
4 packages cream cheese
1 teaspoon vanilla
1 cup sugar
Sprinkle of cinnamon
2 cup flour
1 cup sugar
1 cup brown sugar
1 stick butter, softened
Hershey's Caramel Syrup
Dissolve yeast with water. Add sugar, oil, egg, and 3 cups flour. Mix with wooden spoon. Add remainder of flour and continue mixing by hand until nice and smooth.
Spread a little oil on top of dough. Refrigerate at least 2 hours until double in size.
Make the filling: Mix together the cream cheese, 4 eggs, 1 teaspoon vanilla, 1 cup sugar and cinnamon until smooth.
Make the crumb topping: Using a fork, crumble the crumb topping ingredients – 2 cups flour, 1 cup sugar, 1 cup brown sugar, cinnamon adn 1 stick butter – together until you have large clumps of crumbs:
Punch down the dough. Divide dough in half. Roll out into a rectangle. Spread some of the melted butter on the dough. Spread half of the filling mixture on the dough. Roll up like jelly roll. Repeat the same procedure with the remaining dough.
Slice into thick slices. Put the remaining melted butter on cookie sheet and sprinkle some crumb topping on top. Put sliced buns on prepared cookie sheet. Leave space between buns as they do rise.
Brush tops of buns with melted butter. Sprinkle crumbs on top of buns.
Let rise another 1/2 hour.
Bake in preheated 350 oven for 20-30 minutes until lightly brown.
Cool and drizzle caramel topping on top.
Recipes: Bread, Cinnamon Buns, Cheese, Caramel Sauce, Dairy, KosherAdd a comment