TOFFEE WALNUT CINNAMON PULLS

I hadn't made this recipe in a LOOOOOONNNNNNNNNNNG time. I made it during the winter storm a few days ago because it has a lot less sugar and I was hoping to get a few bites myself. TOFFEE WALNUT CINNAMON PULLS DOUGH
2 1/2 - 3 cups KING ARTHUR all purpose flour
1 package Fleischman’s Active Dry Yeast
3/4 cup milk 1/4 cup fine sugar
1/4 cup butter
1 teaspoon salt
1 LARGE egg

• In the bowl of your mixer combine 1 1/4 cups of the flour and package of yeast.
• In a small saucepan combine the milk, sugar, butter and salt heating just until warm (120-130°) and butter almost melts.
• Add milk mixture to flour mixture, mixing until just incorporated.
• Add egg beating on low 1 minute, scraping bowl continuously. Beat on high 3 minutes.
• Add as much of the remaining flour as possible.
• Turn dough out onto lightly floured surface, kneading until you have a soft, smooth, elastic dough, 3-5 minutes.
• Shape dough into a ball and place in a lightly greased bowl, turning dough to coat in grease. Cover and place in a warm place to rise to double in size, about 90 minutes.

 

• Punch dough down and turn out onto lightly greased surface.
• Cover and let rest 10 minutes.
• Grease a baking sheet. Set aside.

FILLING
1/4 cup fine sugar
1/4 cup brown sugar
1/3 cups chopped walnuts, ground fine**
1/3 cup Heath bar toffee bits
2 teaspoons QUALITY RED APE cinnamon
2 tablespoons butter, melted
Caramel ice cream topping - warmed (Optional)

• Combine sugars, walnuts, cinnamon and toffee bits.

**NOTE: I measure straight from the bag and then use my mini food processor to grind the nuts slightly. This gives a better coverage on the dough. ASSEMBLY 2 tablespoons butter, melted

• Roll dough into a 20 inch x10 inch rectangle.
• Brush with melted butter.
• Evenly sprinkle nut mixture over butter, leaving about 1 inch unfilled along a long edge.
• Roll up from the long filled edge, sealing seam by pinching dough together.
• Place seam side down and cut into 8 equal portions.

 

• Cut each piece (once from each side) at the 1/3 third mark, BUT DO NIT CUT ALL THE WAY THROUGH.
• Place each roll on prepared baking sheet 3 inches apart. As you arrange each piece gently pull each end to fan the roll slightly.
• Cover and place in warm place to rise again for 45 minutes.

 

• Preheat oven to 350°.
• Bake 12-15 minutes or until golden.
• Drizzle with caramel ice cream topping.