These tiny nut rolls with cinnamon filling are quick to make and taste just heavenly! A classic pastry that will definitely hit the spot!
Anything made with fluffy yeast dough is good. And anything with cinnamon is good. So these nut rolls meet all the requirements to be delicious, too. And they are! Believe me: You will love my great, quick yeast rolls with nut-cinnamon-filling 🙂
Taste and Occasion
For this post, I've modified Grandma's nut braid a little bit. Nevertheless, it is quite a classic pastry variation consisting of soft yeast dough and aromatic filling. Rolls, like these nut rolls with cinnamon filling, always look good. Nevertheless, they are not complicated to prepare.
The result is a pastry that really makes you want more – just by its scent! Our lucky little bakers always get huge eyes when the cinnamon-nut-buns are in the oven 😉.
Crispy crumbles and a fluffy yeast dough with a thin layer of cream in between: The perfect, easy crumb cake from the baking sheet!
The special twist on these quick nut rolls is that there are roasted hazelnuts in the filling and Napolitaner wafers from our partner Loacker (which I also used for the braid, by the way). These are very thin wafers with hazelnut cream - naturally without flavorings and colorings. In the yeast-nut-rolls, they result in a delicate, subtle flavor and an incredible crunchy effect.
The nut roll filling recipe is super easy, as is the entire creation. Especially nut rolls with dry yeast are made quickly (fresh yeast is, of course, also possible).
How To Make The Nut Rolls with Cinnamon Filling
Let's get started with this delicious recipe! First of all, put all the ingredients for the dough in a large bowl and mix them together. Knead the dough until it is smooth and comes off the side of the bowl. Now, cover the dough and let it rise in a warm place for at least 1 hour.
Now, we move on to the filling: Chop the wafers very finely (they should not be completely ground). Then, mix with nuts, cinnamon sugar, vanilla pulp and milk until you get a homogeneous consistency.
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
Roll out the dough on a baking mat or a lightly floured work surface into a large rectangle. For your information: The larger the sheet, the smaller the rolls will be.
After that, preheat the oven to 350°F/175°C and cut the dough in half to make it easier to roll up. Spread the nut mixture thinly on top, leaving a small border.
Now it's time to roll up the first pastry sheet tightly from the long side. Using a large sharp knife, cut into 6-10 pieces (depending on how large you want the rolls to be). Spread on a baking sheet lined with parchment paper.
Bake the rolls for 10-15 minutes, depending on the size, until they are golden brown. Repeat this procedure with the second sheet.
In the end, warm the jam slightly and stir until smooth. Brush or coat the rolls thinly with it and you are done. Enjoy your delicious nut rolls with cinnamon filling!
By the way, we really like the yeast rolls with nuts in the mini format, so the recipe makes about 20 pieces. If you want more typical bakery-style nut rolls, I wouldn't roll out the dough quite wide and make about 12 large rolls.
Nut Rolls with Cinnamon Filling
For the dough
- 400 grams (3 cups) wheat flour
- 7 grams (2 tablespoons) dry yeast
- 170 milliliters (¾ cup) milk, lukewarm
- 60 grams (⅓ cup) sugar
- 1 egg, medium
- 100 grams (7 tablespoons) butter, soft
For the filling
- 90 grams (¾ cup) Napolitan wafers, Loacker
- 60 grams (½ cup) roasted ground hazelnuts
- 120 milliliters (8 tablespoons) milk, lukewarm
- 30 grams (2 ½ tablespoons) cinnamon sugar
- 1 teaspoon vanilla pulp
- 60 grams (⅓ cups) apricot jam, coarse specification
- Put all the ingredients for the dough in a large bowl and mix. Knead the dough until it is smooth and comes off the side of the bowl. Cover and let rise in a warm place for at least 1 hour.
- For the filling, chop the Napolitan wafers very finely (they should not be completely ground). Mix with nuts, cinnamon sugar, vanilla pulp and milk until homogeneous.
- Roll out the dough on a baking mat or lightly floured work surface into a large rectangle. The larger the sheet, the smaller the rolls will be.
- Preheat oven to 350°F/175°C. Cut the dough in half to make it easier to roll up. Spread the nut mixture thinly on top, leaving a small border.
- Roll up the first pastry sheet tightly from the long side. Using a large sharp knife, cut into 6-10 pieces (depending on how large you want the rolls to be). Spread on a baking sheet lined with parchment paper and bake for 10-15 minutes, depending on size, until golden brown. Repeat this procedure with the second sheet.
- To finish, warm the jam slightly and stir until smooth. Brush or coat the rolls thinly with it.
You can make the nut rolls with frosting made of icing or thin cream cheese topping. However, the tastiest way - due to the fruity component - is to apricot them. For this, simply spread warmed jam on the yeast nut rolls. Delicious! By the way: To all yeast pastry fans among you, I also recommend my German Bee Sting Cake and my French Brioche!
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