Cinnamon Buns with Nuts and Sugar
9 servings
60 minutes
Cinnamon rolls with nuts and sugar are a true embodiment of comfort and sweet delight. This European recipe, inspired by baking traditions, combines fragrant cinnamon, crunchy nuts, and caramel sweetness to create a magnificent blend of flavors. The airy dough soaked in melted butter gently envelops the nut-spice filling, while the light crispy crust adds harmony to the texture. These rolls are perfect for morning coffee or evening tea time, and their warm spiciness fills the home with an atmosphere of coziness. Historically, cinnamon rolls gained popularity in Northern Europe where they are served on cool days as a mood booster. Enjoy every bite of this delightful pastry filled with the aromas of cinnamon and nuts.
1
For the base, mix 10 g of yeast, flour, 1 cup of water, 1 cup of milk, 1/3 cup of vegetable oil, and 2 tablespoons of sugar, and let it sit for 15 minutes.
- Dry yeast: 10 g
- Wheat flour: 350 g
- Water: 1 glass
- Milk: 1 glass
- Vegetable oil: 0.3 glass
- Sugar: 120 g
2
Mix by adding the minimum necessary amount of flour until achieving a 'non-sticky ball' state. Knead well.
- Wheat flour: 350 g
3
Cover with a towel.
4
Turn on the oven (I turned it on early during cooking, there are many operations ahead — act based on experience).
5
In a dry skillet, roast peanuts and hazelnuts, stirring constantly (I took pre-roasted ones from the store and finished roasting them myself).
- Peanut: 60 g
- Hazelnut: 60 g
6
Wrap the nuts in a towel and crush them with a rolling pin or plate into small uniform pieces.
7
In a separate bowl, combine 20 g of cinnamon with 80 g of sugar (or to taste) and nuts. Mix well.
- Ground cinnamon: 20 g
- Sugar: 120 g
- Peanut: 60 g
- Hazelnut: 60 g
8
Roll out the dough (I rolled half) into a rectangular sheet up to 5 mm thick.
9
Evenly distribute the dry mixture over the rolled dough, leaving 10 mm of clean dough at the edges.
10
Melt butter in a non-metallic cup in the microwave.
- Melted butter: 125 g
11
Evenly water the plastic with oil.
12
Roll the cake from the wide side, gently pressing each layer.
13
Cut the roll into convenient portions with a sharp knife. There aren't many yeast, so the dough doesn't rise very much.
14
Place baking paper on the baking tray. Arrange the pieces while holding them from below with a knife.
15
Separate the yolk from the white in a bowl.
- Egg yolk: 1 piece
16
Brush the tops of the dough with egg yolk using a teaspoon. Sprinkle with remaining dry filling or sugar.
17
Put in the oven. Cooked for 12 minutes at 280 degrees.