Cinnamon hazelnut rolls

in Foodies Bee Hivelast year

These cinnamon-flavored rings have been rolling in front of my eyes for days. The well-known delicacy originated in Sweden.
And it appears that this time of year is theirs. As a matter of fact, why not give them a chance?

I've already set myself the task of making homemade bread and avoiding store-bought bread for a while, so why not use the oven, while it's already hot. 😉

This recipe, like all others, has been modified, and the final outcome is cinnamon-hazelnut rolls.

You will need the following ingredients to make the dough:

1 egg 125 mL milk 125 mL water 40g yeast 50g sugar
90g melted butter, 1/2 teaspoon salt, flour (550 g)

Put all of the dry ingredients in a bowl, then combine the lukewarm milk and water and add to the dry ingredients. Finally, melt the butter (be careful not to overheat it), add to the rest.

It's interesting that I read a couple of recipes on three different websites and compared them all, from the writing style to the way the ingredients are listed and the method of preparation, all of them was basically the same.

I was confused when I discovered that 550 grams of flour was far too much during the dough's preparation. Approximately 100 grams remained in the bowl. Therefore feel free to ditch around 100 gr in case of preparing.

The dough should be smooth and elastic, which we will achieve by kneading for a long time; elasticity is accelerated by breaking down the gluten in the flour. If you have a powerful mixer, feel free to use it.


Place the dough in a warm place to double in size after it has been made. The radiator is my favorite spot.

It's time to make the filling; I made it myself, though the base for all recipes is essentially the same.

powdered sugar (150 g)
2-3 tablespoons milk
1 tablespoon cocoa powder
If you want, you can add a handful of ground hazelnuts ( I did it)

I almost forgot, adding a bit of grated lemon or orange peel will not go wrong - on the contrary, the aroma will not be felt too strongly because cinnamon is one of the stronger spices, but you will enjoy the smell while making the dough.


I divided the dough into two parts because I wanted smaller rolls, but you could also make a large one and get fewer large pieces. Roll out the dough to a maximum thickness of 3-4 cm with a rolling pin, then cover with a mixture of powdered sugar, cinnamon, and milk.

Cut into slices and arrange in a baking pan, leaving some space between each. Of course, I had to put some in muffin cups to see if there was a difference in shape.

Cover them, place them back in a warm place, and give them a few more minutes to grow.
Preheat the oven to 200°F.

They didn't burn, thankfully, but they were over-baked, at least in terms of color. The cocoa in the filling certainly helped with that. There are definitely shape differences; the baskets almost formed roses, while the ones in the pan fit nicely into the width.

The bottom is still a decent color. :P

The team that did not have muffin baskets came out of the oven much fresher, or more prepared to be photographed.

Allow them to cool for a few minutes before sprinkling them with frosting.

Cinnamon rolls are also known for the white glaze that is drizzled on top. There are variations on the theme; some add butter, others mascarpone cheese, and I made something third by adding a piece (about 50 g of feta cheese) to the glaze in addition to the hazelnuts.

I had no idea how good the combination was. If you like less-sweet desserts, don't be concerned about the amount of sugar in the glaze; in this case, the feta cheese neutralized the excess of aggressive sweet artificial taste, added creaminess, little reminds on salted caramel.

Bon appetite!

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For a second I was scared you weren't going to use muffin tins for any of these. But I will say the un-tinned ones look more supple and doughy.

One of these days there will be a cure for gluten. I miss dough. GF dough is sticky and awkward and you can't play with it.

Where in the world are you again? I think you told me but I forgot.

For a second I was scared you weren't going to use muffin tins for any of these

I Love Hearts GIF

I have a guilty conscience because of you :( whatever flour I would recommend, none of them will have the same effect as wheat flour.

Your enemy seems to be my biggest friend.

Serbia here, Serbia not Siberia 🤣

For a second I was scared you weren't going to use muffin tins for any of these.

Lol... thats exactly what I thought as well😅

Feta?! never ever heard of that (Feta yes but not in frosting) SO just feta, butter and chocolate? or wait did you roll them into the rolls?

I guess this means me buying feta tomorrow...😏

Sorry pals, Mascarpone is overpriced here, so yes, feta!

I love that creamy savory sweet note, mix confectionery sugar, cacao, 2-3 spoons of milk and smaller piece of feta - this all was glaze, no chocolate in any part of the recipe.
(unbelievable 😱)

Muffin tins, hoho, soon I'm trading them for cutters.
Holiday cookies season. :D

Mad!!
Oh yes yes usually it gets a bit too sweet to me with too much sugar creams and sauces... but you could also roll it in, no? could be nice maybe?
oke might try some of this today... snow arrived😊🙃
...like that I am prepared to watch the muffins!

I did feta and sour cherry mix here, must tell one of the best pastry filings I've tried so far.
Bright side is that glaze is liquid only for few hours, later it hardens, and therefore that unpleasant feeling of sweetness disappears. I wouldn't recommend glaze as filling, but with similar ingredients can be good combo.

that was quick:)
ah yes I remember!!
...well yes I was thinking to rather have some sort of chocolate-feta filling (without glaze)
Makes me think, recently I made some raw cheesecake (with cream cheese and yogurt) but there feta could be really tasty in it too then.
But oke Ill stop the ideas about feta here, get some and see where it gets me:)

Oh! Serbia! I think maybe I did not know that. This makes you my first Serbian friend ever.

I wish that I could gluten. Wheat flour is fun. And the flavor is easier to mix with other things. Bob's Red Mill (don't know if it's exported to Serbia but I know they have it in UK and comes from my Portland!) makes a really good gf flour blend flavor-wise, but the starches rot my gut so I can't do it often. And you can't play with the dough.

When I was a kid I used to make baker's clay, the salted flour and water mix, and make little figurines out of it. I once made a mobile for a book report for 101 Dalmatians. This was back in the day when the USA had not yet figured out how to eternally destroy their wheat with genetic modification, so I could still eat it and make art with it.

This makes you my first Serbian friend ever.

Awwwww (puppy look)

Bob's Red Mill (don't know if it's exported to Serbia but I know they have it in UK and comes from my Portland!)

Had no chance to try it out, as we already have a bunch of the same products in different packages, in case we do have it here, everything imported is so pricey, plus I'm really not into GMO taste, not only in USA, modification happens also here (one of my reasons to ditch markets and plant my own food).

Gluten intolerance really sucks, back in days I was resting my body from it, only flour I used was rice, oat, corn but as you said none of them can compare to the white wheat.

When I was a kid I used to make baker's clay, the salted flour and water mix, and make little figurines out of it

You can still entertain that kid with some regular clay, bake them in the oven.🤔

I hadn't even thought about the GMO taste. Here, I dunno, they package things with non-gmo labels but honestly with cross pollination and everything, I have my doubts as to whether any food is pure anymore.

I suppose I could get Sculpey, and also join a potters guild and make some friends who don't have feathers...

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Much appreciated!

Mercy, those look good and rich. Feta in dessert? Never heard of it, but yummm!
😍😋

Yeah, feta!
I gave it a chance few times and must tell, me like it.(:

Thank you kindly!☺️

umm divine

Thank you.:)

Wow cinnamon looks delicious and enticing paired with hot chocolate. I'm sure this is made of love and passion. They're really nice to look at.

The greatest satisfaction was pouring the glaze over the rolls, they are really yum yum, paired or single.:D

Every dough is prepared with passion, I love it.🤗

Please give me some. Hahaha..joke

Hurry up, last pieces are on the plate. :D
I would gladly.

Wow thank you.🥰 Hahaha

Cinnamon rolls are always my fav sweet 😍

First time trying these out, now are mine favorite too.😊

Hi @alt3r, the rolls look delicious, uhmmm I love chocolate, I think I would eat a lot of rolls with extra chocolate.

Blessings!

A little chocolate never hurt nobody.😂
Dough is so nice, no possible mistakes when it comes about combinations.

Thank you!

Yumi! I love cinnamon rolls 🤤. This recipe is delicious, in the photos it looks very appetizing. Thanks for sharing @alt3r 🤗.

Pleasure is always mine, glad you enjoyed it.(:

Thank you for stopping by!

@alt3r super 👍👍😋

Much thank you (:

What a delicacy! Appreciated from Pearlg. Cheers 🙏 thanks so much for this lovely post

You are most welcome, much thank you. 🍀

I love them ... the result is incredible ... I love making desserts ... the process is delicate and beautiful ..Delicious

Love making and eating them proportionality same. :D
Many thanks!

Oh wow, that looks so delicious, I'd love to make it one day! 😊