Ingredients
- 1 T. (or 1 packet) active dry yeast
- 3 1/2 cups All Purpose flour*
- 1 1/4 cup warm water (110°F)
- 2 T. EVOO
- 2 T. honey
- 1/2 -1 tsp. salt
- 1/2 cup butter, softened
- 1 cup sugar, white or brown
- 1-2 T. cinnamon
- Caramel Sauce Drizzle:
- 3/4 heavy cream
- 1/2 tsp. vanilla
- 1 cup sugar
- 1/4 cup warm water
- 1 tsp. butter
Directions
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Add flour yeast, salt, honey, oil, and water to a large bowl and mix well, follow by kneading for 10 minutes by hand or bread machine. Don’t be nervous to knead your own dough, just keep at it for 8-10 minutes and you will feel it really change texture and come together. Clean bowl and place dough back in, slightly oiled, and let rise 30 minutes. Roll dough into a long rope, butter the rope, and then cut into small ping pong sized balls. Mix your cinnamon and sugar into a small bowl and drop the balls in and cover, add 3-4 per muffin. Let rise again in a warm place until slightly fuller. Generously butter muffin tins (to ensure the gooey kind) and preheat oven to 350° F. Bake 18-20 minutes of until the muffins are set and the ooey-gooey is bubbling up around the muffin. Remove from man upside down and drizzle with homemade caramel topping
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Caramel Sauce:
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Mix the cream and vanilla and set aside. In a medium to large saucepan add your sugar and warm water, DO NOT STIR. It is very important to not stir, but you may swirl the sugar in the pan to help dissolve; the stirring will break down and we do not want that. Wait patiently and watch carefully for the sugar mix to turn to a cinnamon amber color, you DO NOT want to wait for it to turn any darker because it will taste burnt. Immediately remove from heat, carefully whisk in butter and then the cream mixture. It is necessary to whisk quickly to avoid sugar rocks forming at the bottom. Return to a low heat and continue stirring until creamy and smooth. Cool slightly but serve warm, add remaining caramel to a jar and keep in the fridge