Cinnamon Rolls with Pistachios and Hazelnuts - A Delight from the Oven

When the enticing aroma of freshly baked cinnamon rolls wafts through the kitchen, that's the moment when coziness and indulgence come together. Today, we're sharing a fantastic recipe for cinnamon rolls that are further enhanced with pistachios and hazelnuts. An ideal treat for when friends drop by on a Sunday for a cup of coffee. Serve the cinnamon rolls warm, preferably right out of the oven.

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Ingredients for Cinnamon Rolls

Ingredients for Cinnamon Rolls • 500 g high-quality wheat flour • 250 ml lukewarm milk • 60 g softened butter • 50 g sugar • 20 g fresh yeast or 7 g dry yeast • 1 teaspoon salt • 1 packet vanilla sugar • 1 egg • Some flour for rolling out the dough

Ingredients for Filling • 100 g softened butter • 80 g brown sugar • 2-3 teaspoons ground cinnamon • 20 g chopped pistachios • 20 g roasted and chopped hazelnuts

Ingredients for Glaze • 70 g cream cheese • 15 g softened butter • 1 tablespoon powdered sugar/ dust with powdered sugar

Dough Preparation

• To achieve the perfect dough for your cinnamon rolls with pistachios and hazelnuts, start by dissolving the dry yeast in lukewarm milk. If using fresh yeast, dissolve it in the milk as well. Also, add the butter.

• Next, mix flour, sugar, vanilla sugar, and salt in a spacious bowl. Add the dissolved yeast-milk-butter mixture and an egg. Knead all the ingredients into a smooth dough until it detaches from the sides of the bowl (add a little more flour if necessary).

• Cover the dough with a kitchen towel and let it rest in a warm place for about 1 hour, until it doubles in size. This step lays the foundation for the delicious cinnamon rolls. Grease a round casserole dish, approximately 30 cm in size, with a bit of butter.

Preparation of Cinnamon Roll Filling and Glaze

• For the filling, whip the softened butter and add sugar and cinnamon. Keep the nuts separate.

• For the glaze, whip all the ingredients together and set aside.

Assembly of Cinnamon Rolls

• After an hour of resting, knead the dough on a lightly floured surface and roll it into a rectangle. Then, spread the cinnamon roll filling thinly over the rectangle, leaving about a 1 cm thin edge.

• Now, distribute the chopped nuts over the rolled-out dough, then roll it up from the long side.

• Using a sharp knife, cut even slices (approximately 8-10 pieces). Place the individual slices into the greased dish and let them rest covered for another 30 minutes.

• Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) in convection mode.

• Bake the rolls in the preheated oven for about 25-30 minutes, until they are golden brown and fully baked. Then, thinly spread the glaze over the lukewarm cinnamon rolls.

Resumé

These cinnamon rolls with pistachios and hazelnuts are a true delight for all the senses. The combination of spicy cinnamon, crunchy nuts, and delicate dough is sure to captivate everyone.

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The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

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FAQ

Can I prepare the dough the night before and let it rise overnight?

Yes, shape the rolls, cover them, and refrigerate overnight - just let them come back to room temperature for about 30 minutes before baking.

Can I swap the pistachios and hazelnuts for other nuts?

Yes, walnuts or almonds work just as well - toast them lightly beforehand so their flavor really comes through.

What's the trick to an extra fluffy yeast dough?

Use lukewarm, not hot, milk to dissolve the yeast, and give the dough enough time to rise in a warm, draft-free spot - at least 45-60 minutes, until it visibly doubles in size.