These dutch cinnamon buns are truly delicious. You may be looking at the pictures and thinking they are hard to make, but they are actually the contrary and made with basic ingredients. It is an easy to make recipe that gives us these great cinnamon rolls or buns, not to be confused with the typical all american cinnamon rolls, because these are the dutch style cinnamon rolls.Jump to Recipe
These buns or rolls are a traditional dutch recipe. They are a classic. They are actually called “Zeeuwse bolussen” originally. They are rolled breads with sugar and cinnamon. They are moist and soft on the inside and crunchy on the outside because of the sugar.
To me, they are really fun to eat, because they are rolled. So I eat them from the outside in, My favorite way to eat them is with a glass of cold milk. But I can imagine they are great with some coffee or tea. They are perfect to have fro breakfast, as a dessert or as a snack on the asfternoon.
Si eres una de esas personas a la que le encantan los roles de canela clásicos americanos, tienes que probar estos roles si o si. Son una versión diferente (puede ser que más antigua) que esos roles, pero que al final se parecen bastante. Y si los otros te gustan te garantizamos que estos te encantarán y tal vez hasta se conviertan en una de tus ¡recetas favoritas!.
They are really pretty, as you can see in the pictures. They are shiny, golden brown and so yummy. You can see the cinnamon and sugar on top and that makes them look so good.
If you like this recipe, you have to go see our oat molasses banana apple muffins, that are perfect for breakfast or as a dessert.
- 3 3/4 C + 2 tbsp (17.60 oz) (500 gr) wheat flour , strength flour
- 1 C (8.11 fl oz) (240 ml) whole milk , warm
- 1/3 C (2.80 oz) (80 gr) unsalted butter , at room temperature
- 1 egg
- 2 tbsp (0.88 oz) (25 gr) granulated white sugar
- 1 tsp (0.10 oz) (3 gr) dry active yeast
- 1 1/4 tsp (0.30 oz) (8.7 gr) salt
- The zest of half a lemon
- 1 C (7 oz) (200 gr) brown sugar , packed
- 2 tbsp cinnamon . ground
In a bowl, put the warm milk with the yeast. Mix a little and let it sit for 10 minutes for the yeast to activate.
Meanwhile, in a big bowl, put the ret of the ingredients and then add in the yeast mixture once the 10 minutes have passed. Mix using a wooden spoon until all the ingredients integrate. You will get a sticky dough. Cover it with kitchen plastic wrap or a kitchen towel and let it sit for 10 minutes.
Place the dough on a clean surface, knead using your hands by punching it and folding it onto itself for 15 minutes until you get a smooth and elastic dough (this whole kneading process can also be done in a mixer using the kneading hook).
Put the dough in a bowl with some oil for it not to stick or dry and cover it with a kitchen plastic wrap or a kitchen towel.
Let the dough rest at room temperature in a somewhat warm spot for abour 1 hour and 30 minutes until it doubles in size (this can take longer depending on your kitchen’s temperature).
Once the dough has doubled in size, put it on the kitchen counter with some flour and cut it into 3.52 oz (100 gr) pieces.
Form small balls with each dough piece and let them rest for 10 minutes covering them with a kitchen towel.
Spread the brown sugar and cinnamon on the kitchen countertop and mix them together. Form sticks of each ball of dough of about 5.90 to 7.80 oz (15 to 20 cm) long.
Take each dough stick and roll them on the sugar and cinnamon for them to coat and roll them out some more until they are about 15 inches (40 cm) long.
Roll each stick on itself to form the buns, hiding the end tip of each roll.
Put the rolls on a baking sheet lined with parchment paper and add the rest of the sugar and cinnamon on top. Smash them just a little with your hand. Cover them with a kitchen towel and let them rest to rise for 1 hour and 30 minutes.
Preheat the oven to 464º f (240º C) for 15 minutes before the resting time ends. Bake the rolls for 8 to 10 minutes until they turn golden brown. Take out of the oven and you’re done.