Toffee Crunch Rolls

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Servings: 4 cups Difficulty: Advanced
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Soft yeast rolls with a crunchy caramelized nut and toffee glaze
Toffee Crunch Rolls recipe image
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Toffee Crunch Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 1383

Description

These Toffee Crunch Rolls are the ultimate comfort dessert, combining the soft, pillowy texture of homemade cinnamon rolls with a rich, caramelized topping. The dough is enriched with buttermilk and butter for a tender crumb, while the filling delivers a warm cinnamon-sugar kick. The real magic happens with the topping: a luscious blend of melted butter, brown sugar, and corn syrup that hardens into a satisfying crunch when sprinkled with toasted pecans and almonds. Perfect for holiday breakfasts, weekend brunches, or as an indulgent treat after dinner, these rolls are best enjoyed warm with a cup of coffee or tea. They look impressive but are surprisingly straightforward to make, offering a bakery-quality result that will impress your guests and satisfy your sweet tooth.

Directions

  1. In a large mixing bowl, sprinkle the dry yeast over the warm water. Let stand for 5 minutes until foamy.
  2. Meanwhile, place the egg in a cup of hot water to bring to room temperature. Warm the buttermilk in the microwave until lukewarm.
  3. Stir the foamy yeast mixture, then stir in the warmed buttermilk and room-temperature egg. Beat lightly to blend.
  4. Add 1 1/4 cups of the flour, the sugar, baking powder, salt, and 1/4 cup softened butter. Beat at low speed to combine, then increase to medium speed and beat for 2 minutes, scraping the bowl occasionally.
  5. Stir in enough remaining flour to make a dough that is soft and slightly sticky but easy to handle.
  6. On a lightly floured surface, roll the dough immediately into a rectangle measuring 15x9 inches.
  7. Spread the surface evenly with 2 tablespoons of softened butter.
  8. Mix the white sugar and cinnamon, then sprinkle evenly over the buttered dough.
  9. Roll up the dough tightly from the wide side to form a log. Pinch the edge to seal.
  10. Stretch and pat the roll to ensure an even width. Slice into 15 even pieces using a sharp knife or unflavored dental floss.
  11. In a 13x9 inch glass baking pan, melt the butter. Stir in the brown sugar and corn syrup until smooth.
  12. Sprinkle the chopped pecans and crumbled almonds evenly over the melted butter mixture in the pan.
  13. Place the rolls, cut sides down, in the pan in 3 rows of 5.
  14. Cover the pan with plastic wrap and let rise in a warm place until doubled in size, about 35 minutes.
  15. Preheat oven to 350°F (175°C).
  16. Bake for 25 to 30 minutes, or until the rolls are light golden brown.
  17. Immediately invert the pan onto a foil-covered serving tray. Scrape any remaining nut mixture from the pan over the rolls.
  18. Cover loosely with foil while cooling to prevent the topping from drying out.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1383kcal
% Daily Value *
Total Fat 47g73%
Saturated Fat 28g140%
Cholesterol 160mg54%
Sodium 5582mg233%
Total Carbohydrate 217g73%
Dietary Fiber 8g32%
Sugars 63g
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: toffee, crunch, rolls, cinnamon, yeast, dough, pecans, almonds, brown sugar, buttermilk, dessert, breakfast, brunch, baked, sweet, glaze, nuts
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