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Chestnut Cinnamon Rolls

Soft and fluffy cinnamon rolls filled with sweetened chestnut cream, brown sugar and warm cinnamon.
Prep Time15 minutes
Cook Time25 minutes
Proofing Time2 hours 15 minutes
Total Time2 hours 55 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 rolls

Ingredients

Cinnamon Roll Dough

  • 1/2 cup of whole milk, warm (100 degrees)
  • 1 1/2 teaspoon of active dry yeast
  • 1/4 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 3 tablespoons of butter, melted
  • 2 cups of bread flour
  • 1/2 teaspoon of salt

Chestnut Cinnamon Filling

  • 3 tablespoons of butter, softened
  • 1 cup of sweet chestnut cream
  • 1/3 cup of brown sugar, packed
  • 1 teaspoon of ground cinnamon sugar

Vanilla Glaze

  • 1 cup of confectioners sugar, sifted
  • 1 teaspoon of vanilla extract
  • 1-2 tablespoons of heavy cream

Instructions

Make the dough...

  • In a small dish, whisk 1 1/2 teaspoons of active dry yeast and about 1/2 teaspoon of granulated sugar into 1/2 cup of warm whole milk. Set aside for about 5 minutes or until frothy
  • In a large bowl, add 1 cup of the bread flour along with 1 large egg, 3 tablespoons of melted butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 1/4 cup of granulated sugar and the yeast mixture and mix until smooth
  • Add the remaining cup of bread flour and mix until a soft dough forms
  • Transfer the dough onto a floured surface and knead until soft, smooth and elastic
  • Transfer the dough into a lightly oiled bowl and roll it over a few times to ensure that the outer surface is lightly coated
  • Cover the bowl and let the dough rest in a warm place for 60-90 minutes or until doubled in size
  • Transfer the doubled dough onto a floured surface and roll out to a rectangle about 8”x12”

Add the filling...

  • Spread 3 tablespoons of softened butter over the entire surface
  • Spread a cup of sweet chestnut cream over the buttered surface and sprinkle with 1/3 cup of brown sugar and 1 teaspoon of ground cinnamon
  • Roll the dough tightly, starting on the shorter side and pinch the end seam closed
  • Use a very sharp knife or dental floss to divide the roll into 6 equal portions about 2 inches wide
  • Transfer the rolls into a greased and parchment lined 7”x11” baking dish
  • Cover tightly with plastic wrap and a kitchen towel and let rest in a warm place for 45 minutes 

Bake the rolls...

  • Preheat your oven to 350 degrees 
  • Uncover and bake the cinnamon rolls for 20-25 minutes
  • Once the rolls are golden brown, transfer them onto a cooling rack to cool for at least 10 minutes before glazing

Glaze and enjoy...

  • Make the glaze by whisking 1 cup of sifted confectioners sugar, 1 teaspoon of vanilla extract and 1-2 tablespoons of heavy cream until smooth and creamy
  • Drizzle the vanilla glaze over the cinnamon rolls and serve warm
  • Tightly cover the baking dish with plastic wrap and store leftovers at room temperature