Cinnamon Rolls with Salted Caramel Walnuts

So, let me start off by saying that my local Cinnabon shut down about a month ago *tear*. I don't partake in cinnamon rolls all that often (maybe once every 6 months, if that), but it was sort of comforting knowing that I could go and pick one up whenever I wanted. Well, that's not the case anymore.

In a twist of fate, about a week ago I was perusing my Bee friend Serena's blog, Big Apple Nosh (you may recognize her as Miss Hamster), and what does she post? Oh, just a recipe for the most awesome looking cinnamon rolls ever.

I've always been kind of chicken about trying to make cinnamon rolls, or really, anything involving homemade dough, but Serena's recipe was so straight forward, so I figured "What the hell?"

I used her exact dough recipe, but made a few changes to the frosting. Check it out!

click to enlarge!

In a small bowl, dissolve yeast into 1/2 cup of water and set aside to work its magic. Next, heat the cream over low heat until it starts to bubble. Voila! Scalded cream.

In a large bowl, combine your scalded cream, sugar, melted butter, salt and egg. Add two cups of flour and mix until fully incorporated. Now, add your magic yeast water and remaining flour. Knead dough for 5 minutes and place in a well-greased, covered bowl to rise for an hour.

You should now have something resembling an albino version of The Blob. Do exactly what you'd do if you actually encountered The Blob. Punch it.

Once you're done beating The Blob into submission (just kidding, don't beat it too much or else it won't be fulffy and delicious), roll it out on a floured surface into an approximately 9"x15" rectangle. 

click to enlarge!

Spread melted butter over dough.

Combine cinnamon, sugar, brown sugar, and walnuts in food processor until walnuts are finely diced.

Cover buttered dough in nutty, sugary, deliciousness. Try to restrain yourself, it's not cooked yet.

Beginning at the long side, carefully roll into a doughy, sugary log. Pinch ends to seal. Photo stolen from Big Apple Nosh, because I am an irresponsible blogger and forget to take photos of this part. Whoops.

Grease your baking dish, and cut into gorgeous little pinwheels. Let sit and rise again for 45 minutes

Bake at 350 degrees for 30 minutes or until they are golden brown.

click to enlarge!

For cream cheese topping, melt cream cheese in microwave for 20 seconds, add powdered sugar and milk. Stir until smooth. For walnut topping (sorry, no pictures, camera was being a royal assh*le) put brown sugar, water, caramel, and walnuts into a bowl and microwave for 20 seconds. Stir and microwave for another 15 then sprinkle with sea salt.

Top your cinnamon rolls with the cream cheese frosting, the sprinkle some walnuts over top. Add a bit more salt on top if you like!

Admire your work and devour.

Thanks for the awesome recipe, Serena!