Dark choc-nut cinnabuns with cheat’s salted caramel sauce

Ingredients:

Dough: 

• 3 cups (750g) all-purpose flour 
• 1 sachet (10g) instant yeast 
• ¼ cup (50g) castor sugar 
• 1 tsp (5ml) salt 
• 1 cup (250ml) warm milk + extra cold milk for glazing 
• ½ cup (125g) butter, melted 
• 1 egg + 1 egg yolk 

Filling: 

• 1 cup (250ml) choc hazelnut spread 
• 100g nuts (we used almonds and hazelnuts), chopped + extra for topping 
• 200g dark chocolate, finely chopped 
• 1 can (385g) condensed milk 

Sauce: 

• 1 cup (200g) condensed milk 
• ½ cup (125ml) cream 
• 1 Tbsp (15ml) brown sugar 
• ½ tsp (3ml) salt flakes 

Method

1. Add dry ingredients for dough to the bowl of a stand mixer. 
2. Add milk and butter in a gradual stream while paddle is running until a soft dough forms. 
3. Add eggs and mix well. 
4. Knead dough for 8-10 minutes until smooth and it springs back when poked. 
5. Cover and leave to proof for 1 hour or until doubled in size. 
6. Knock down, folding dough over itself to remove air pockets. 
7. Roll out flat, into a 50x35cm rectangle. 
8. Coat with choc spread and sprinkle with nuts and dark chocolate bits, leaving a 2cm border uncovered on one of the long edges. 
9. Roll up into a log, using the uncovered dough edge to seal it closed. 
10. Slice log into 8cm pieces, creating 9 buns. 
11. Place buns cut-side facing up in a deep, 35x25cm baking tray lined with baking paper. 
12. Cover and proof for another 30 minutes until risen and puffy. 
13. Preheat oven to 180°C. 
14. Glaze buns with a little milk and bake for 30-35 minutes. 
15. Combine sauce ingredients in a pot over medium-high heat. 
16. Whisk while cooking for 4-5 minutes. 
17. Pour sauce over baked buns while both are still hot. 
18. Cool and serve. 

Cook’s note: You can add chocolate to the sauce if you like. 

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