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Carla Hall's Cinnamon Roll Tree

Cinnamon Roll Tower Carla Hall
Colossal Dessert
skill level
Moderate
time
Over 120min
servings
30
cost
$
Contributed by :
Cinnamon Roll Tree Recipe: A mound of gooey cinnamon buns -- topped with almonds, raisins and caramel sauce -- is a sweet lover's dream come true.
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ingredients
  • For the Cinnamon Rolls:
  • 1/2 cup Raisins
  • 2 Oranges (zest and juice)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Salt
  • 1 package Puff Pastry
  • 1/2 cup Slivered Almonds (toasted)
  • Melted Butter (for brushing)
  • 1 loaf Brioche
  • For the Caramel Sauce:
  • 2 cup Granulated Sugar
  • 2/3 cup Water
  • 3 tablespoons Corn Syrup
  • 1 tablespoon Orange Liqueur
  • 1/2 teaspoon Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Raisins
    2 Oranges (zest and juice)
    1/2 cup Granulated Sugar
    1/2 cup Dark Brown Sugar
    2 teaspoons Cinnamon
    1/2 teaspoon Salt
    For the Cinnamon Rolls: Preheat oven to 350 F. Place raisins in a bowl and cover with orange juice. Set aside for 10 minutes then drain. Whisk together the orange zest, sugars, cinnamon and salt in a bowl and mix until evenly distributed.
  • 2
    1 package Puff Pastry
    Melted Butter (for brushing)
    1/2 cup Slivered Almonds (toasted)
    Roll out each piece of puff pastry to 1/4-inch thickness. Brush with melted butter then sprinkle 1/4 of the sugar mixture, 1/4 of the raisins and 1/4 of the almonds, leaving a 1/2-inch border without filing. Roll up the log working away from you. Use toothpick to secure the seam of the roll, at 1/2-inch intervals. Freeze for 30 minutes. Slice the log into 1/2-inch thick pieces and transfer to a parchment lined baking sheet. Brush with butter and bake for 20 minutes or until golden. Repeat with remaining dough and filling.
  • 3
    1 loaf Brioche
    To assmeble, cut the brioche loaf to create a conical shape (like an evergreen tree). Carefully dip the bottom of each of the cinnamon rolls in the caramel, and quickly place the dipped side on the brioche. Repeat with remaining rolls and caramel to cover the brioche loaf and form a tree.
  • 4
     
    Place a sheet of parchment paper on the counter. Drizzle spirals and designs with caramel. Once they have hardened, break into pieces to decorate the tree.
  • 5
    2/3 cup Water
    2 cup Granulated Sugar
    3 tablespoons Corn Syrup
    1 tablespoon Orange Liqueur
    1/2 teaspoon Salt
    For the Caramel Sauce: Stir together water, sugar and corn syrup in a sauce pot. Bring to a boil over medium heat, brushing inside of pan with a water-dampened pastry brush to prevent crystallization. Cook until water has evaporated and caramel is rich amber. Remove from heat, stir in orange liquor and salt.

    Helpful Tips:
    1. Avoid adding too many almonds. If you do, the dough will tear when rolling.
    2. The butter in the pastry has to be cold in order for it to puff up.
    3. A croquembouche is composed of profiteroles (choux pastry balls) piled into a cone and bound with threads of toffee. It may also be decorated with sugared almonds, chocolate, flowers, or ribbons.  The name comes from the French phrase croque en bouche '(something that) crunches in the mouth.'
 
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