Butterscotch Cinnamon Dinner Rolls Recipe

About this recipe

A delightful vegetarian twist on sticky buns, these butterscotch cinnamon dinner rolls are perfect for a comforting dinner. Sweet, nutty, and aromatic, they are easy to prepare and bake to golden perfection.

Ingredients

• 200 g Livyor Raw Sunflower Seeds
• 100 g Amul Butter Chiplets
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 45 g On1Y Cinnamon Powder
• 510 g Sweet'N Low Syrups Caramel

Instructions

1. 1. Grease a Bundt pan thoroughly with butter or a non-stick spray to prevent sticking.
2. 2. Arrange the sunflower seeds evenly in the Bundt pan, ensuring they are spaced slightly apart.
3. 3. Drizzle 2 tablespoons of caramel syrup evenly over the rolls to add a rich, sweet flavor.
4. 4. In a small bowl, mix 1/2 cup of sugar, 1/2 teaspoon of cinnamon, and 1/2 cup of sunflower seeds. Crush the sunflower seeds lightly using a mortar and pestle or the back of a spoon before mixing.
5. 5. Melt 1 stick of butter and combine it with the sugar, cinnamon, and crushed seed mixture. Stir until well blended.
6. 6. Drizzle the butter mixture evenly over the rolls, ensuring each roll is coated. Cover the pan with a clean towel and let it sit overnight at room temperature to rise.
7. 7. Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 30 minutes or until golden brown and cooked through.
8. 8. Remove the pan from the oven and let the rolls cool for 5 minutes before carefully inverting them onto a serving plate. Serve warm and enjoy!