Macadamia Nut Sticky Buns

For the dough?

Mix yeast, water and honey in a large mixing bowl. Fit your stand mixer with a dough hook. Allow yeast mixture to sit 8 minutes until bubbly, to activate yeast.

Then add granulated sugar, brown sugar, milk, vanilla, eggs and egg yolks. Mix until well blended.

Add sea salt and flours and mix on low until barely blended. Turn speed to medium and mix until dough is smooth and elastic. About 5 minutes.

On medium speed add the room temperature butter 1 tablespoon at a time and knead until dough becomes smooth and elastic, about 8 minutes. (Dough will become very sticky before becoming smooth and elastic do not panic just keep kneading.)

Cover bowl and allow dough to rise for 1 1/2-2 hours or until doubled in size.

To assemble:

Grease a 9″x13″ and 8″x8″ baking pan. Place macadamia nuts into the bottom of the 9″x13″ pan and set aside.

For the macadamia nut caramel:

Place brown sugar, butter, honey, vanilla and sea salt into a medium saucepan over medium heat and stir until sugar is dissolved. Pour this over the macadamia nuts in the 9″x13″ pan. Set aside.

For the filling:

Mix all of the filling ingredients in a small bowl and set aside.

Divide the risen dough in two. On a lightly floured surface, roll each half into a 12″x18″ rectangle.

Smear half of the filling evenly over each rectangle leaving 1/2″ space on the farthest long edge.

Starting with edge closest to you roll the first rectangle of dough into a tight roll, pressing and tucking in the dough as needed. Roll should be 18″ long. Pinch seams closed with fingers and position the roll on your work surface seam side down. Cut off the ends of the roll and cut it in 2″ intervals. Repeat with the remaining rectangle.

Place 12 rolls into the 9″x13″ pan. Add any remaining cinnamon rolls into the 8″x8″ pan.

Place cinnamon rolls in a warm place to rise until doubled in size, about 1 hour. At the end of the rising time, preheat your oven to 375 F.

Bake the rolls at 375 F for 30 minutes or until golden brown and caramel is bubbly. Then remove the pans from the oven and allow to cool 5 minutes.

Set out a Silpat, sheet of foil, or a parchment lined baking sheet and invert the rolls out of the pan onto the Silpat/foil/parchment.

Serve warm or cover them and reheat when you are ready to serve.