Cinnamon Buns and Caramel Sauce

Well I did not get a chance to make the corn fritters; I will try and get to those this weekend. I did however bake some cinnamon buns and make a caramel sauce, both recipes are below. I did not use as much sugar in the cinnamon buns as I knew I was going to make the caramel sauce. So if you are making both just beware that the caramel sauce is sweet!

Caramel Sauce

Ingredients

·          1/2 cup water

·          1 cup sugar

·          1 cup 35% whipping cream (or substitute with 10% Cream)

·          1 tablespoon vanilla

Instructions

Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil. The water will evaporate, leaving behind a pure sugar syrup that will then begin to rise in temperature, past the boiling point of water, and into the flavour zone. When the sugar begins to lightly brown here and there, gently swirl the pan until all of the sugar is a deep golden brown. Carefully pour in the cream and vanilla and whisk until smooth. Cool until thickened or serve hot!

Cinnamon Buns

Dough Ingredients

·         ¼ ounce package yeast

·         1/2 cup warm water

·         1/2 cup boiling milk

·         1/4 cup sugar

·         1/3 cup butter or shortening

·         1 teaspoon salt

·         1 egg

·         3 1/2 cups all-purpose flour

Filling Ingredients

·         1/2 cup melted butter

·         3/4 cup sugar

·         2 tablespoons ground cinnamon

·         3/4 cup raisins, walnuts, or pecans, optional

Pastry Instructions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

Filling Instructions

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned