Buttermilk Rusk Stuffed Cinnamon Rolls
Bakers Good Morning Buttermilk Rusk Stuffed Cinnamon Rolls
Recipe By Clem Pedro
3/4 cup brown sugar
3/4 cup butter
3/4 cup cream
1kg prepared bread dough
For the filling
3/4 cup sugar brown sugar
2T ground cinnamon
6 Bakers Good Morning Buttermilk Rusks, crushed
Heat the sugar over a low heat until just beginning to melt before adding the butter to the pan. Bring the 2 to a gentle simmer to slowly begin melting together. Don’t stir the ingredients together but rather swirl the pan.
Once almost all the sugar has melted add the cream and mix into the mixture, you can now stir to dissolve the last few bits of sugar forming a caramel.
Frease a large muffin tray. Add about 3T of the caramel to each muffin compartment before crushing over a few rusks.
For the filing: combine the butter and sugar in a mixing bowl along with the cinnamon. Mix until all the ingredients are combined to form a paste.
Roll out the dough before spreading the paste over and sprinkling over the rusks. Roll up the dough to form a large sausage then cut it into 10 to 12 wheels. Add a wheel to each muffin Tim compartment before adding to an oven preheated to 180C to bake for 25 - 30 minutes or until the dough is cooked through.
Allow the cinnamon rolls to cook slightly before turning out and serving.