How to make
For the dough sift the flour into a bowl. Mix with dry yeast, sugar and salt. Pour the water and butter - slightly melted and knead into a smooth and soft dough. You can add flour in the kneading process, as long as you are careful not to overdo it.
Place the dough in a greased bowl, cover it with a tea towel and let rise for 1 hour or until it doubles in size.
To assemble the pastry rolls, beat the cream very lightly with the powdered sugar.
Line a baking pan (dimensions 30/20/6 cm.) with baking paper and spread the creamy mixture on it, saving 1 spoon of it.
Roughly chop the walnuts and mix with the cream-sugar mixture you set aside until sticky. Spread it out in the baking pan over the one you greased.
Beat 2.1 oz (60 g) of soft butter with the brown sugar and cinnamon (if you don't like cinnamon, add a spoonful of cocoa).
Roll out the risen dough onto a floured surface into a rectangle - approximately 6x10″ (40x25 cm). Spread with the butter mixture and roll it up on the long side.
Cut it into small cinnamon rolls of approximately 1″ (2.5 cm) each and arrange the resulting small rolls at a short distance apart in the baking on top of the walnuts. Leave them to rise for 1 hour, covered with cling film, which is sprayed or greased to prevent the caramel walnut rolls from sticking.
in case they rise too much.
Bake for 20-25 minutes in an oven heated to 360°F (180°C). When they are ready, turn them over onto a tray so that the walnut-caramel part remains on top.
Serve these uniquely delicious rolls while they are still warm so that the caramel does not harden, or when they are cold - with a slightly crunchy crust!
Enjoy!
