The Fluffiest Sticky Cinnamon Rolls
After years of testing and perfecting I am excited to share what I can only describe at the optimal Sticky Cinnamon Rolls. They are soft, fluffy, and swirled with buttery cinnamon filling, then baked with a smooth honey caramel base topped with chopped nuts. As they bake, the honey caramel bubbles around the nuts, creating a gooey, buttery, slightly crunchy topping that coats every rolls when you flip the pan.
Servings 12 rolls
Ingredients
Sweet rolls dough
The Sauce
- 3/4 Cup (150g) Light brown sugar
- 1/3 Cup (80g) Honey
- 1/2 Cup (113g) Unsalted butter at room temperature
- 1 Cinnamon stick
- 1 Cup Your choice of chopped nuts
The filling
- 1 Cup (200g) Light brown sugar
- 3/4 Cup (160g) Unsalted butter at room temperature
- 1 Tablespoon (9g) Potato starch
- 2 teaspoons Ground cinnamon
Instructions
Make the sauce
- Line one 9x13 inch pan with parchment paper.
- Measure the sugar (150g), honey (80g), butter (113g) and cinnamon stick into a medium saucepan and cook over medium-low heat until the butter has melted and the sugar has dissolved. About 3-5 minutes.
- Discard the cinnamon stick, then pour the sauce over the bottom of the prepared pan. Top with the chopped nuts.
Make The Filling
- Measure the butter (160g), light brown sugar (200g), potato starch (9g), and cinnamon (2 teaspoons) into a alarge bowl, or a bowl of a stand mixer.
- Cream the ingredients until you have a smooth mixture.
Assemble
- Over a lightly flour clean work surface, roll the dough into a 16x18-inch rectangle.
- Spread the filling over the top of the rolled dough.
- Starting from the wide end, roll the dough into a spiral log.
- Use a serrated knife to slice the log into 12, 1.5-inch thick slices.
- Place each roll over in the pan, over the sauce and nuts, spiral facing up.
- Cover with a kitchen towel, or a plastic wrap and set aside to rise for 60-90 minutes.
- Bake over the middle oven rack for 25-30 minutes at a 350°F preheated oven.The rolls are ready when the top is light-medium brown and the inner temperature of the middle roll is 180°F.
- Remove from the oven and set a side to set for about 20-30 minutes.
- Invert the rolls, peel the parchment paper and serve.
- The rolls are best the same day, and should be stored at room temperature for up to 3 days.To reheat: place the desired number of rolls over a baking sheet lined with parchment paper and bake at a 300°F preheated oven for 10-15 minutes.
Flour the top of the dough and the rolling pin as well.