CINNAMON-NUT-ROLLS WITH VANILLA FROSTING
- Total Time: 110 min.
Ingredients
DOUGH
140 ml almond milk (or other milk)
7 g dry yeast
2 tbsp caster sugar
500 g all purpose flour
100 g butter, unsalted, room temperature
2 eggs, medium
1 tbsp Taylor & Colledge Vanilla Extract
1 pinch of salt
FILLING
100 g butter, unsalted, melted
50 g ground hazelnuts
100 g mixed nuts (walnuts, pecans, hazelnuts), chopped
1/2 tbsp cinnamon
120 g light brown sugar
2 tbsp Taylor & Colledge Vanilla Extract
FROSTING
40 g butter, unsalted, room temperature
150 g cream cheese, full fat
50 g powdered sugar
3 tbsp almond milk (or other milk)
2 tbsp Taylor & Colledge Vanilla Extract
Instructions
Step 1: To start with our cinnamon-nut-rolls with vanilla frosting we first prepare the dough, heat the milk until lukewarm. Combine the milk, sugar and dry yeast in the bowl of a stand mixer. Allow to stand for 5 minutes until frothy.
Step 2: Add the flour and salt to the yeast mixture. Start kneading with the dough hook then add the vanilla extract, eggs and butter.
Step 3: Knead for 5 minutes until the dough starts coming away from the side of the bowl. Cover the bowl and let rise for 1 hour at room temperature.
Step 4: On a floured surface roll it out into a large rectangle of approximately 2 cm thick.
Step 5: Chop the mixed nuts. Mix the melted butter with the ground hazelnuts, chopped nuts, cinnamon and brown sugar with the vanilla extract.
Step 6: Sprinkle the mixture evenly over the dough. Roll the dough up tightly then cut into 4-5cm thick buns.
Step 7: Place the buns in a buttered oven proof casserole. Preheat the oven to 180 °C. Bake for 20-30 minutes until golden brown and cooked through. Remove from oven and let cool.
Step 8: For the icing, beat the butter with the cream cheese and the powdered sugar. Add almond milk and vanilla extract and spread the vanilla frosting over the cooled cinnamon rolls.
Our cinnamon-nut-rolls with vanilla frosting taste best fresh but can be kept in an airtight container up to 2 days.
- Prep Time: 30 min.
- Resting Time: 60 min.
- Cook Time: 20 min.
