Cinnamon Nut Buns

An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute.

1 pkg dinner roll dough

Filling:
½ cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup dark brown sugar, packed
2/3 cup walnuts or pecans
½ cup semi-sweet chocolate chips
½ tsp. ground cinnamon
sea salt

Glaze:
1 cup dark brown sugar, packed
6 Tbsp. unsalted butter
2 Tbsp. water

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Place oven racks in upper and lower thirds. Butter two 13x9" baking pans.

In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.

Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16x10" rectangle on a lightly floured work surface. Spread 4 Tbsp. butter over dough, leaving a ½" border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep,

Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.

Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1¼ hours.

Bake buns until golden brown, 25-30 minutes, rotating pans back to front and top to bottom halfway through.

Let cool 15 minutes.

Prepare the Glaze:  In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.

Makes 12.