This is a very long recipe but by one of my favourite bloggers for break. I haven't tried her recipes for a long time because the last time I did, it wasn't great. I have previously tried her easy no-knead cinnamon roll, overnight cinnamon roll, extra saucy cinnaroll, and one-fit-all dough which can also be used for cinnamon roll. None of them were the best but they had good ideas and the videos were very instructional.
Here is the recipe and video https://www.biggerbolderbaking.com/cinnamon-roll-monkey-bread/ with my adjustments for my 9" round pan as I don't have a bundt pan and didn't want to use a baking tin (she recommends 23*33cm or 9*13").
Ingredients
Bread
3¾C (461g) flour
¼C (57g) sugar
2¼ tsp instant yeast
2 tsp salt
1C (71ml) water
2 tbsp (28g) butter, cubed
Filling
½C (115g) butter, melted
1¾C (210g) brown sugar
2½ tbsp cinnamon powder
¼ tsp salt
1C nuts, chopped (optional)
Caramel sauce
¾C (170g) butter
1½C (255g) packed brown sugar
⅓C heavy cream (71ml)
¼ tsp salt
Cream cheese glaze
½C (115g) cream cheese, room temp
4 tbsp (57g) butter, softened
¾C powdered sugar
½ tsp vanilla
2 tbsp milk
Method
1. Mix the flour, sugar, yeast, and salt in a sand mixer.
2. Heat the milk, water, butter about 30 seconds in the microwave until melted. The liquid should be warm to the finger.
3. Slowly add the milk to the dry ingredients into the mixing bowl and mix on low.
4. Once incorporated, increase the speed to medium and beat for about 6-8 minutes until smooth and shiny. The dough should be slightly soft.
5. Put into an oiled bowl and cover, Allow to proof for 1.5 - 2 hrs until or until doubled in size. When you insert a finger, the dough should not spring back but leave an indentation.
6. Meanwhile, make the filling and caramel sauce. To make the filling, mix softened butter, cinnamon powder, salt, and sugar. Set aside.
7. To make the caramel sauce, mix the ingredients in a saucepan and turn on medium heat or use a microwave. Mix until just melted (no need to go full caramel!), about 1-2 minutes on a stovetop or around the same in a microwave (melt in increments). Allow to cool.
8. Once the dough has finished proving, punch down and roll out into 30 by 46cm rectangle, and ½ inch thick. I cut into ⅔ and rolled them separately as my silicon mat isn't big enough.
9. Divide the filling mixture and spread thinly right to the edge. (If the filling is too difficult to spread, microwave for 5 seconds just to loosen up but you don't want to melt the butter.) Roll up from the long edge and sit the roll on the seam.
10. Cut into ½ inch thick rolls.
11. Prepare the tin. For a bundt, coat with softened butter and flour. Pour out the excess flour. Butter the round tin. To the round 9" tin, I added a tin foil spout in the middle as I find the heat doesn't travel to the centre, leaving it undercooked. Pour ½ of the caramel mixture and spread on the bottom of the tin. (if the sauce is too cold and difficult to pour, reheat lightly in the microwave).
12. Layer on half of the rolls. Pour the remainder of the sauce and layer on the second half of the rolls.
13. Cover and allow to proof until they rise to the top of the tin, around 45-60 mins.
14. Pre-heat the oven to 180 deg C. Place a baking tray under the tin in case the caramel overflows. Bake for 50 mins until top is golden brown.
16. Meanwhile, make the cream cheese sauce.
15. Wait for 10 mins (otherwise molten caramel is bubbling) but not until the tin has totally cooled down otherwise the caramel will harden. Invert onto a plate.
16. Serve immediately. Keep leftovers in the fridge for up to 3 days. To reheat, bake at 120 deg C for 15 mins.
