Rhenish-Hessian Cinnamon Rolls

Ingredients

In this adaptation, the traditional Swedish Kanelbulle is transformed into a Rhenish-Hessian delight by incorporating regional flavors and ingredients. The dough is enriched with butter and spiced with cardamom and nutmeg, giving it a unique taste. The filling includes ground almonds, adding a delightful crunch. The rolls are topped with a sweet glaze and chopped hazelnuts, enhancing the overall flavor profile. We alse have the original recipe for Kanelbulle, so you can check it out.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 250ml (1 cup) milk, warmed 250ml (1 cup) milk, warmed
• 75g (1/3 cup) granulated sugar 75g (1/3 cup) granulated sugar
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1/2 tsp ground cardamom 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp salt 1/4 tsp salt
• For the filling: For the filling:
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 tbsp ground cinnamon 2 tbsp ground cinnamon
• 50g (1/2 cup) ground almonds 50g (1/2 cup) ground almonds
• For the glaze: For the glaze:
• 100g (1 cup) powdered sugar 100g (1 cup) powdered sugar
• 2-3 tbsp milk 2-3 tbsp milk
• For garnish: For garnish:
• Chopped hazelnuts Chopped hazelnuts

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 49g, 22g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until the yeast activates and becomes frothy.
2. 2.
   Add the melted butter, cardamom, nutmeg, and salt to the yeast mixture. Stir well.
3. 3.
   Gradually add the flour, mixing until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Meanwhile, prepare the filling by combining the softened butter, sugar, cinnamon, and ground almonds in a bowl. Mix until well combined.
7. 7.
   Once the dough has risen, punch it down and roll it out into a rectangle shape on a floured surface.
8. 8.
   Spread the filling evenly over the dough, leaving a small border around the edges.
9. 9.
   Starting from one long side, tightly roll the dough into a log shape.
10. 10.
    Cut the log into equal-sized slices, approximately 2-3 cm thick.
11. 11.
    Place the slices on a greased baking sheet, cover with a kitchen towel, and let them rise for another 30 minutes.
12. 12.
    Preheat the oven to 180°C (350°F).
13. 13.
    Bake the cinnamon rolls for 20-25 minutes or until golden brown.
14. 14.
    While the rolls are baking, prepare the glaze by whisking together the powdered sugar and milk until smooth.
15. 15.
    Once the rolls are done, remove them from the oven and let them cool for a few minutes.
16. 16.
    Drizzle the glaze over the warm rolls and sprinkle with chopped hazelnuts.
17. 17.
    Serve the Rhenish-Hessian cinnamon rolls warm and enjoy!

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture.
• Hazelnuts — If you prefer a nut-free version, simply omit the chopped hazelnuts as a garnish.

Tips & Tricks

• For a more pronounced Rhenish-Hessian flavor, you can add a pinch of ground cloves to the dough.
• If you prefer a less sweet glaze, reduce the amount of powdered sugar in the glaze recipe.
• These cinnamon rolls are best enjoyed warm, but you can also reheat them in the oven for a few minutes before serving.
• To make the rolls ahead of time, you can prepare the dough and filling the night before, refrigerate them separately, and assemble and bake the rolls in the morning.

Serving advice

Serve the Rhenish-Hessian cinnamon rolls warm for the best experience. They are perfect for breakfast, brunch, or as a sweet treat with a cup of coffee or tea.

Presentation advice

Arrange the warm cinnamon rolls on a serving platter and drizzle the glaze generously over them. Sprinkle the chopped hazelnuts on top for an added visual appeal.