YIELDS: 12 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
1 c. finely chopped toasted walnuts, divided
6 tbsp. butter, softened, plus 2 tbsp. melted butter
1/3 c. thick caramel sauce, plus more for drizzling
2 1/4 tsp. ground cinnamon, divided
Kosher salt
All-purpose flour, for dusting
1 (13.8-oz.) tube refrigerated pizza dough
1/4 tsp. ground ginger
Pinch ground cloves
Flaky sea salt
DIRECTIONS
- Preheat oven to 350°. In a medium bowl, combine ¾ cup walnuts, softened butter, caramel, 2 teaspoons cinnamon, and a large pinch of kosher salt.
- On a lightly floured work surface, roll out pizza dough to a 14″-x-10″ rectangle. Spread prepared walnut mixture evenly over top of the dough. Cut in half crosswise into two big rectangles. Roll, towards you, each rectangle into a long rope. Cut each rope into 1-inch pieces.
- Arrange three-quarters of the cinnamon rolls cut side up into a large circle on a parchment-lined baking sheet. Arrange remaining cinnamon rolls into a circle in the center of the large cinnamon roll circle.
- Bake at 350ºF until golden, about 20 to 25 minutes. Let cool slightly.
- In a small bowl, combine remaining ¼ cup walnuts with remaining ¼ teaspoon cinnamon, ground ginger, and cloves. Brush cinnamon roll wreath with melted butter and drizzle generously with caramel sauce. Sprinkle with the walnut-spice mixture and flaky sea salt before serving.
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