When rugelach meet cinnamon buns

STICKY CINNAMON BUN RUGELACH

For the dough:

8 ounces cream cheese, room temperature
1/2 pound unsalted butter, room temperature
1/4 cup sugar
2 Tbsp. orange zest
2 cups flour, sifted
1 tsp. cinnamon
pinch of salt

For the caramelized nuts:

1 1/2 cups chopped nuts
6 Tbsp. butter
1/2 cup brown sugar
1 Tbsp. orange zest
pinch of salt
1 cup raisins

For the caramel sauce:

8 Tbsp. butter
1 1/2 cups brown sugar
1/2 cup heavy cream
1 Tbsp. vanilla extract
pinch of salt

For the streusel topping:

1/2 cup flour
1/2 cup sugar
1/2 tsp. cinnamon
4 Tbsp. butter, softened and cut into small pieces
1/4 cup chopped nuts
egg and water, for egg wash

For the icing (optional):

1/2 cup powdered sugar
1 to 2 Tbsp. milk
1/2 tsp. vanilla extract

Add all the ingredients for the caramelized nuts to a large nonstick pan and cook on low heat until butter melts. Use spatula to toss everything around so butter is evenly distributed. Continue to cook until butter and sugar are completely melted and nuts smell toasted. When done, pour onto a baking sheet and cool. Break into pieces.

For the dough, add butter and cream cheese and beat until creamy in a stand mixer with paddle attachment. Add sugar and orange zest and continue to mix until well incorporated. Slowly add in flour and cinnamon and mix until just combined. Scrape down the bowl to make sure everything is mixed well.

Dump dough onto a well-floured surface and roll into a ball. Cut into quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes.

Meanwhile, make the caramel sauce. In a small pot add all caramel sauce ingredients and cook on low-medium heat until butter and sugar melt. Continue cooking and stirring with a whisk until sauce thickens and is pourable, about five to seven minutes. When done, allow to cool to room temperature. However, the longer it sits, the thicker it will get.

Add all streusel ingredients in a bowl and use your fingers to break up the butter into the flour evenly. Continue blending until butter is the size of peas. Set aside.

For the icing, stir powdered sugar with the vanilla and milk until combined and pourable to desired consistency.

Take one dough ball out of the fridge, leaving others chilled until ready to use. Roll it out to about nine inches on a well-floured surface using a floured rolling pin. Use a round object such as a cheesecake pan, outline a circle, and then use a knife to cut a perfect circle. Save scraps to roll out later.

Spread about two tablespoons of caramel sauce over your circle in a thin even layer. Then sprinkle about one-quarter cup of caramelized nuts and one-quarter cup raisins evenly. Use hands to gently press down so nuts and raisins stick. Cut circle into eighths and construct rugelach by starting at the outer end of the triangle and roll in making a little crescent shape.

Place the rugelach end side down on a parchment-lined baking sheet and brush with egg wash. Top with streusel mixture.

Bake at 350 degrees for 15-18 minutes until lightly golden brown. When finished, drizzle more caramel sauce and icing on top. Allow to cool to room temperature.

Yield: 40 rugelach

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