Caramel Covered Cinnamon Buns (scd)

So as I was baking these delectable buns my non-SCD compliant husband walks into the kitchen and says, "Where am I, Cinnabon?" That made me smile, because even if he didn't like the way they tasted (which he ended up loving them) the smell was enticing, and cooking is about more than just taste. It's about presentation on the plate, smelling the aromas, feeling the textures, hearing the sizzles, and much more. If you agree with this philosophy or not, you should try this recipe, because it's pretty good.

This is the source recipe. As you will be able to see from the pictures, my dough was more like a thick cake batter and so the "rolling" part did not go exactly as planned, but I made it work- just means by little buns weren't perfect spirals but more like oblong logs and tear-drops. I also changed the amount of butter and honey in the caramel topping layer to half. I am sure if you double butter and honey in any recipe it makes it better, but I try to watch my sweets, so even with halving the gooeyness I thought it was wonderful.

Topping
1/2 Cup butter
1/2 Cup honey
1/2 Cup walnuts or whatever nuts you please

Dough
1/4 Cup melted butter
1/4 Cup honey
4 eggs
1/2 tsp vinegar
1 tsp baking soda
1/4 tsp salt
3 Cups almond flour

Spice Mix
3/4 C almond meal, or almond flour if you don't have meal
1/6 cup of cinnamon
Some nutmeg

Boil the butter and honey in a sauce pan on medium heat for about 8 minutes or until the caramel starts to get thick and bubbles for a few minutes.

Pour this caramel into a greased pan or baking dish.

Sprinkle on nuts, and set to the side.

Mix together the dry ingredients, then add the wet, leaving the vinegar for last.

Place this dough ball in between two plastic wrap pieces or two pieces of parchment paper. If you use plastic wrap, it's probably a good idea to coat with some sort of flour to keep the dough from sticking and make it easier to roll. (I skipped this part and perhaps that's mine wasn't as pretty as expected.) Use your hands or a rolling pin to flatten the dough out into a rectangular shape.

Then mix the spices with the almond meal and scatter this mixture across the flattened dough. Then carefully pick up the top end of your parchment paper or plastic wrap and ever so carefully lift toward you and let the dough roll onto itself lengthwise. Once that is complete to the best of your ability, cut into 1/2 inch slices and place on top of the caramel nut coated pan.

Bake at 350 for about 20 minutes or until the dough no longer jigles when you softly shake the pan.

Best served warm. Enjoy. Yuummm....