Don’t you just love the endless amount of things you can do with dough 😉 all of the different shapes and flavours, you know that whatever you make is going to be amazing because ANYTHING made with yeast is amazing right!?!
I was soo excited to come across a new way to make cinnamon rolls! I mean my obsession with cinnamon rolls has no boundaries and today’s version is by far one of the best!
I took another trip on my World Tour and landed on a specific type of cinnamon roll popular in Iceland. I immediately set on making a batch myself 🙂 basically these are large individually portioned rolls that are slathered with frosting primarily chocolate but I saw some vanilla and toffee versions too. Obviously you can frost with anything you like but make sure it’s an actual butter based frosting. That is what really takes these rolls over the top as the frosting melts and then sets and becomes sooooooo delicious! 🙂
I used a new recipe for the dough which is what I like to call my ”all purpose dough” because you can use the exact same recipe for anything whether it’s bread, rolls, donuts etc whatever you need that calls for dough, this recipe will work 🙂
It’s a very simple recipe, just put it all together and let it rise. Then you have to fill and roll like you would making regular cinnamon rolls but instead of placing them close together, you leave a good amount of space between each roll so each one has a chance to spread and puff. Traditional Icelandic cinnamon rolls are usually flatter and wider but I like my rolls extra fluffy so I made them taller. The dough is also spiced with cardamom which is a beautiful companion to cinnamon but if that’s not your thing then leave it out 🙂
As soon as they’re out of the oven, drench the tops with frosting and devour! They are sooo good all warm and fresh and just perfect to pick one up on the go 😉
What will it be?? 🙂 Are you a toffee cinnaroll……
Or will it be chocolate……………………… 😉
Icelandic Cinnamon Rolls
Makes 6 to 8 big rolls.
- 1 cup (250mls) milk
- 2 1/2 teaspoons instant yeast
- 1/4 cup (50gms) sugar
- 4 tablespoons softened butter
- 1 egg
- 3 – 3 1/2 cups all purpose flour
- 1 1/2 teaspoon salt
- 1/2 – 1 teaspoon each ground cinnamon and cardamom
For the filling
- 1/4 cup (50gms) softened butter
- 2/3 cups (130gms) soft brown sugar
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
Chocolate Frosting (double or triple as needed)
- 2 tablespoons butter
- 2 tablespoons cocoa powder
- 3 – 4 tablespoons hot coffee
- 1/2 cup (125gms) icing sugar, more as needed
Toffee frosting (double or triple as needed)
- 2 tablespoons butter
- 1/4 cup (50gms) soft brown sugar
- 2 tablespoons milk, more as needed
- 1/2 cup icing sugar, more as needed
- Place the milk and yeast in a bowl and sprinkle about a tablespoon of the sugar on top. Let rest for about 5 – 10 minutes. Add the butter, egg and remaining sugar (it’s okay if the butter doesn’t mix in completely). Stir in the flour and salt in small amounts ( about 1/2 cup at a time) until a soft and sticky dough forms. More flour can be added but dough needs to be really sticky so try not to add too much extra flour.
- Knead the dough for about 10 minutes and place into a lightly oiled bowl.
- Cover bowl with plastic wrap and let rise for 2 hours or until doubled in size.
- Once dough has risen, punch down and roll out into a large rectangle about 14 x 10 inches. Spread the butter across the dough leaving a small border all around the rectangle. Pour the filling on top and starting from the SHORTER side, roll the dough into a log as tightly as possible.
- Cut the log into 6 – 8 equal pieces and place in on a lightly floured baking tray. Cover and let rise again for about an hour.
- Bake rolls in a preheated 180C oven for about 10 – 15 minutes or until golden brown. Frost rolls immediately and serve warm.
For the frosting
- Chocolate: whisk everything together adding more or less icing sugar and coffee as needed.
- Toffee: place the butter, brown sugar and milk in a saucepan over low heat and stir until melted. Increase heat and let mixture bubble for about 10 seconds then lower heat again and simmer for a minute. Take off heat and cool for 15 minutes before adding in enough icing sugar and milk as needed.
Recipe by the dutch baker.