Today I want to introduce you to a great and easy recipe, and a good one to give a go if you’ve never made a yeast dough. These Cinnamon Rolls are filled with hazelnuts and cocoa and make them more chocolate nut rolls if I’m honest. They’re topped with a lovely and thick lemon glaze that give them a nice zesty kick and make them really moist.
300g Plain Flour
7g Dry Yeast / 21g Fresh Yeast
2 Tbsp Water
40g Caster Sugar
1 m Egg
1 Tsp Salt
Nut Cocoa Cinnamon Filling:
3 Tbsp Sugar
2 Tbsp Cocoa Powder
1 Tbsp Cinnamon
1/2 Lemon, for the zest
100g Icing Sugar
1 Lemon, for the Juice
To begin with put the yeast in a large mixing bowl, along with the water and about half of the sugar and stir. If you are using dry yeast, the mixture will have to sit for about 5 minutes to activate the yeast. If you have a kitchenmixer with a heat function you can set it to 30 degree C, this is the perfect temperature for yeast to grow. If you are using fresh yeast you can add all the other ingredients without waiting for the yeast to activate.
Add flour, the rest of the sugar, salt (salt is very important in a yeast dough, it won’t taste very nice if you forget it), the egg, milk and finally the oil. You can combine and knead the mixture with your hands, which will take a bit longer, or you’ll use the dough hook on your stand mixer or hand mixer. The yeast dough should slowly come away from the bowl and then form into a ball. When the dough doesn’t stick to the sides anymore it’ll be ready. If you think your dough is too wet, you can always add some more flour, but add a little bit at a time until you have reached the right consistency.
I like to take the dough out of the bowl when it’s still a bit sticky and knead it for another couple of minutes on my work surface.
When you have a nice ball of yeast dough that doesn’t stick, add some flour to your bowl, put the dough in there, and cover it with a bit more flour. This will stop the dough from sticking to the bowl while it’s proving. Leave it in a warm place (not warmer than 30 degree C) for about 40 minutes, or until it’s doubled in size. If the dough is in a cold place it will take longer to rise or not rise at all.
While the yeast dough is proving, you can prepare the filling. Add all your dry ingredients to a food processor and blitz them, then slowly add the milk to create a thick paste. Add the zest of half a lemon for a little kick.
When your dough has doubled in size, flour your work surface and rolling pin and roll it out to a rectangle of about 30 x 50 cm. Use more flour if the dough starts sticking.
I like to blob the nut filling onto the dough rectangle before spreading it out with a large cranked palette knife. Be careful to not rip the dough and make sure that all of your rectangle is covered in filling. Then carefully roll it up from the short side.
Take a sharp knife to cut off the uneven ends and any overlapping dough that might not be covered with filling. Cut it into 9 evenly sized pieces.
Grease and flour an 8 inch round cake tin and place the rolls in it, giving them enough space to rise again. It’ll fit 8-9 rolls, depending on how good the prove of your dough is. I like to bake one on the side so I can cut into it and check if they are all done, without checking one in the tin. Also I like to snack on my bakes while I’m still baking…
Place the cake tin in a cold oven and set it to 180 degree C. While the oven is preheating the rolls will have time to get a second rise. Leave them in the oven for 25-30 minutes and take them out when they are golden brown.
For the lemon glaze, squeeze the juice of half a lemon into a bowl with the icing sugar. The glaze is supposed to have a thick but spreadable consistency. If you need more lemon juice, add more, a little bit at a time!
Spoon it over the warm rolls and spread it out with a pastry brush.
I like them best when they are still a little bit warm.