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Cinnamon-Nut Buns

An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet spice for the cinnamon.

  • prep: 40 mins
    total time: 2 hours 25 mins
  • yield: Makes 24

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Ingredients

For the Filling

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 1 cup packed dark-brown sugar
  • 2/3 cup walnuts or pecans
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon ground cinnamon
  • Salt
  • All-purpose flour, for work surface

For the Glaze

  • 1 cup packed dark-brown sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons water

Cook's Note

The rolls can be shaped in advance and frozen for up to 2 months. No need to defrost -- just add 2 hours to the second rise.

Directions

  1. Step 1

    Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.

  2. Step 2

    Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep,

    Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.

  3. Step 3

    Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.

  4. Step 4

    Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.

  5. Step 5

    Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.

Source
Everyday Food, December 2008

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Reviews (5)

  • 11 Aug, 2014

    These cinnamon rolls taste amazing! I've never made anything that required yeast/rising and these came out flaky and perfect. I doubled the glaze, per other suggestions, and this was a good move. Will be making over and over again - especially for overnight guests, brunches, and holiday mornings.

  • 29 Feb, 2012

    This recipe is delicious! I followed previous comments and doubled the glaze recipe--perfect. I was also able to make this vegan, substituting the egg for a replacer and the dairy for rice milk. The rolls came out great. Thanks for this delicious recipe (although my husband and I agreed that I should only make these once every three months or so BECAUSE they're a little too good).

  • 11 Jan, 2012

    I did it and it was very very tasty thanks martha !! but actually it needs more glaze to make it perfect !!

  • 3 Apr, 2011

    Really tasty although they don't quite look like the pictures. The recipe makes only a small amount of caramel so it's more like a drizzle on each bun. I'd double the caramel topping recipe to keep them from being too dry.

  • 1 Apr, 2010

    yummy filling, never had chocolate in my cinn rolls and I love it. I am kinda a purist and prefer a simple powder sugar frosting. Good rolls and work great from the freezer. New christmas morning tradition.