Kanilsnúðar með fyllingu

Stuffed cinnamon rolls

I love cinnamon rolls in almost every situation - and since, to my great joy, I found a few sachets of dry yeast in the depths of my stash, I was able to bake them for Easter this year and there were fresh cinnamon rolls with marzipan filling!


Ingredients

300 ml lukewarm milk
100 g melted butter
1 pack of dry yeast
1/2 tsp salt
1 tsp cinnamon
65 g brown sugar

500 g flour

75 g marzipan
75 g soft butter
40 g brown sugar

1 egg
2 Tbsp chopped almonds
2 Tbsp sugar
1 tsp cinnamon


Preparation

Place the lukewarm milk and melted butter in a large bowl. Add the dry yeast, salt, cinnamon and sugar and mix thoroughly.

Then add the flour in portions and knead well.

Then cover the dough and let it rise in a warm place for about 30 minutes.

Meanwhile, for the filling, mix the marzipan with the soft butter and sugar until creamy.

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Knead the dough again, adding a little more flour if necessary if the dough is still too sticky.

Then divide the dough into thirds and roll out each third thinly into a rectangular shape.

Then spread the marzipan filling on the dough...

…then carefully roll it up over the long side...

...and cut into slices approx. 1.5 cm thick.

Then place the rolls on a baking tray lined with baking paper, brush with the beaten egg and sprinkle with the chopped almonds and sugar cinnamon.

Bake in the preheated oven at 350 °F (180 °C) upper and lower heat for about 15 minutes until the rolls have turned nice and golden brown.

Let cool and then serve.

I wish you all a happy Easter - happy birthday!

[Translated from here.]