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Sticky Macadamia Caramel Rolls


Recipe Info

  • Yield : 14
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 4m

Looking for an easy yet irresistible treat for your next brunch? Try these mouth watering Sticky Macadamia Caramel Rolls.


  • 7g active dry yeast
  • ½ tsp honey
  • 125ml water, warmed under 43°C
  • 113g sugar
  • 4 tbsps brown sugar
  • 250ml milk, warmed under 43°C
  • 2 tsps vanilla essence
  • 2 eggs, beaten
  • 2 egg yolks
  • 250g whole wheat flour
  • 420g plain flour
  • ½ tsp sea salt
  • 8 tbsps butter, room temperature
  • 200g brown sugar
  • 6 tbsps butter, softened
  • 90g honey
  • 1 tsp vanilla essence
  • ½ tsp sea salt
  • 190g macadamia nuts, roughly chopped
  • 6 tbsps butter, softened
  • 200g brown sugar
  • 170g sugar
  • 1 tsp vanilla essence
  • 3 tbsps honey
  • 2 tbsps cinnamon
  • ½ tsp sea salt


Step 1

For the dough: Mix the yeast, water and honey in a mixing bowl fitted with a dough hook. Allow to sit 8 minutes until bubbly, to activate yeast. Add the sugar, brown sugar, milk, vanilla, eggs and egg yolks. Mix until well blended.

Step 2

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

Step 3

On medium speed add 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.)

Step 4

Cover bowl and allow to rise for 1½ - 2 hours or until doubled in size.

Step 5

To assemble: Grease a 22 x 33cm and 20 x 20cm baking pan. Place the macadamia nuts into the bottom of the 22 x 33cm pan and set aside.

Step 6

For the macadamia nut filling: Place brown sugar, butter, honey, vanilla and sea salt into a medium sauce pan over medium heat and stir until sugar is dissolved. Pour over the macadamia nuts in the 22 x 33cm. Set aside.

Step 7

For the sticky bun filling: Mix 6 tablespoons butter, 200g brown sugar, 170g sugar, vanilla, honey, cinnamon and ½ teaspoon sea salt in a small bowl and set aside.

Step 8

Divide risen dough in two. Roll each half into a 30 x 45cm rectangle. Smear half of the filling evenly over each rectangle leaving 1.25cm space on the farthest long edge. Starting with edge closest to you roll dough into a tight roll, pressing and tucking as needed. Roll should be 45cm long. Pinch seam closed with fingers. Roll seam side down, cut off ends and cut in 5cm intervals. Repeat with remaining rectangle.

Step 9

Place 12 rolls in 22 x 33cm pan. Add any remaining cinnamon rolls to 20 x 20cm pan. Place cinnamon rolls in a warm place to double about 1 hour.

Step 10

Bake in 190°C oven for 30 minutes or until golden brown and caramel is bubbly. Allow to cool 5 minutes. Use a silat, foil, or a parchment lined baking sheet and remove from pan. Serve warm or cover and reheat.

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