Ooops I did it again! I baked with Eierlikör for the xxxxxxth time. I guess you can say I am an Eierlikör addict :P But is sooo delcious! Don’t judge me! This time I made some delicious Eggnog (Eierlikör) Cinnamon Rolls. That might seem a bit unusual to use this type of alcohol in a bake, but it’s actually the best thing you can do ;P
These cinnamon rolls here are super fluffy and extremely delicious! So yummy! I think there are only two countries in the world where you can get really exceptional good cinnamon rolls: Denmark and the United States. They are quite different from each other, but equally delicious I’d say. That’s fine… two different kind of cinnamon rolls to love ;P
Here in Germany it is a bit harder to find a baker that has really good cinnamon rolls. Most of them are ok-ish, nothing wrong with them… but compared with American cinnamon rolls…? Well. It’s just not the same ;) There is a bakery chain here in Berlin that does the job really well. Still nothing like cinnabons ;P Luckily you don’t need a store for pefectly fluffy cinnamon rolls. You can make them at home ;)
This is my opinion, of course. You might disagree – I also don’t know every bakery in the world. There might be tons of bakeries that can do perfect cinnamon rolls. If you have one I whould know – tell me ;)
Anyway. These little fellas here are exactly how they should be (in my opinion) – fluffy, sweet and sticky. In combination with the Eierlikör perfect for Easter! The dough got a good amount of BOLS Advocaat (Eierlikör)*, as well as the topping – so nothing for the kids this time. Sorry. If you want to make these cinnamon rolls kids friendly, replace the alcohol with milk – easy as that ;)
If you like cinnamon rolls and everything related, I recommend you try one of these recipes as well: Danish Cinnamon Rolls aka. Kanel Snegle (made with a different type of yeast dough) or this giant Cinnamon Roll Cake. Different approaches to the topic but equally delicious results ;)
INGREDIENTS / ZUTATEN
For the starter:
1/4 cup (35g) all-purpose flour
1/3 cup (80ml) water
1/3 cup (80ml) milk
For the dough:
1/3 cup (80ml) lukewarm milk
0.7 oz. (21g) fresh yeast
17.6 oz. (500g) all-purpose flour
1 1/2 tsp. salt
1/3 cup (80ml) Eierlikör (e.g. BOLS Advocaat)
2 large eggs
1/3 cup (75g) butter, melted
For the filling:
2 tbsp. butter, melted
3/4 cup (150g) brown sugar
2 tsp. ground cinnamon
For the frosting:
2 oz. (60g) white chocolate, melted
2 tbsp. butter, melted
4-5 tbsp. Eierlikör (e.g. BOLS Advocaat)
1 tsp. vanilla extract
1 1/2 cups (200g) confectioners’ sugar
2-3 tbsp. heavy cream (if needed)
Für das Mehlkochstück:
35g Mehl (Type 405)
80ml Wasser
80ml Milch
Für den Teig:
80ml lauwarme Milch
21g frische Hefe
500g Mehl (Type 405)
1 1/2 TL Salz
80ml Eierlikör (z.B. BOLS Advocaat)
2 Eier (L)
75g Butter, geschmolzen
Für die Füllung:
2 EL Butter, geschmolzen
150g brauner Zucker
2 TL gemahlener Zimt
Für das Frosting:
60g weiße Schokolade, geschmolzen
2 EL Butter, geschmolzen
4-5 EL Eierlikör (z.B. BOLS Advocaat)
1 TL Vanille Extrakt
200g Puderzucker
2-3 EL Sahne (falls notwendig)
DIRECTIONS / ZUBEREITUNG
1. For the starter add the flour, water, and milk to a small pot and mix until well combined. Heat up and stir constantly until the mix starts to thicken. Cook until the mixture starts to come off the bottom of the pot easily. Take off the heat and let cool down a bit. Melt the butter for the dough and let cool down as well.
2. Crumble the yeast into the lukewarm milk and mix until dissolved completely. Add the flour, salt, Eierlikör, eggs, melted butter, the yeast-milk and the starter to a large bowl and knead for about 10 minutes to get a nice smooth dough. The dough will be quite soft and a bit sticky, but as long as it comes off the sides of the bowl easily with a rubber spatula, all is fine. Cover with a kitchen towel and let rise for about 60 minutes in a warm place until almost doubled in size.
3. Melt the butter for the filling and mix the sugar with the cinnamon. Set aside. Divide the dough into two equal pieces and roll out each on a floured surface to get two rectangles with 18×8 inches (45x20cm). Brush both with the melted butter and sprinkle evenly with the cinnamon-sugar mixture. Roll up from the long sides and cut each roll into 12 pieces. Grease a 9.5×13 inches (24x33cm) baking tin (or use two round 9 inches baking tins). Place the cinnamon rolls in the baking tin, leaving some space in between, cover and let rise a second time for about 45-50 minutes in a warm place.
4. Preheat the oven to 350°F (180°C). Place the baking tin in the lower third of the oven and bake for 20-25 minutes until the rolls get a nice golden color. Take out of the oven and let cool down a bit.
5. Melt the white chocolate and butter for the frosting and mix until well combined. Add the Eierlikör and vanilla extract and mix in. Add the confectioners’ sugar and mix well. If the frosting is too thick, add some heavy cream. Spread the frosting on the still warm cinnamon rolls and serve warm.
1. Für das Mehlkochstück das Mehl mit Wasser und Milch in einen kleinen Topf geben und verrühren, bis keine Mehlklumpen mehr zu sehen sind. Bei mittlerer Hitzezufuhr und ständigem Rühren erhitzen, bis die Mixtur andickt und sich langsam vom Topf löst. Vom Herd nehmen und etwas abkühlen lassen. Butter für den Teig schmelzen und ebenfalls abkühlen lassen.
2. Die Hefe in die lauwarme Milch bröckeln und verrühren, bis sie sich aufgelöst hat. Das Mehl zusammen mit dem Salz, Eierlikör, den Eiern, geschmolzener Butter, Hefemilch und Mehlstück in einer großen Schüssel verrühren und dann für etwa 10 Minuten kneten lassen. Der Teig sollte weich und leicht feucht sein – mit einem Gummispatel sollte er sich aber leicht vom Rand der Schüssel lösen lassen. Mit einem Küchentuch abdecken und für etwa 60 Minuten an einem warmen Ort gehen lassen, bis sich das Volumen in etwa verdoppelt hat.
3. Die Butter für die Füllung schmelzen und den Zucker mit dem Zimt vermischen und zur Seite stellen. Den Teig halbieren und die Teigportionen zu je einem Rechteck mit etwa 45x20cm (18x8inches) ausrollen. Die beiden Teigstücke mit der geschmolzenen Butter bestreichen und dann die Zimt-Zuckermischung darauf verteilen. Die Teigstücke jeweils von der langen Seite her aufrollen und dann in je 12 Stücke schneiden. Eine 24x33cm (9.5×13 inches) Backform oder zwei 23cm Pieformen einfetten. Die Zimtschnecken mit etwas Abstand in die Form(en) setzen und dann abgedeckt noch einmal 45-50 Minuten an einem warmen Ort gehen lassen.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die gegangenen Zimtschnecken im unteren Drittel des Ofens für 20-25 Minuten backen, bis sie eine schöne Farbe bekommen haben. Aus dem Ofen nehmen und etwas abkühlen lassen.
5. Für das Frosting die weiße Schokolade und die Butter schmelzen und verrühren. Eierlikör und Vanille Extrakt zugeben und alles gut verrühren. Den Puderzucker zugeben und gut verrühren. Sollte das Frosting zu dickflüssig sein, nach und nach etwas von der Sahne unterrühren, bis die Konsistenz passt. Die noch warmen Zimtschnecken mit dem Frosting bestreichen und auch noch warm servieren.
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Here is a version of the recipe you can print easily.
PrintEggnog (Eierlikör) Cinnamon Rolls
- Prep Time: 00:35
- Cook Time: 00:25
- Total Time: 03:00
- Yield: 24 1x
- Category: Pastry
- Cuisine: United States
- Diet: Vegetarian
Description
Fluffy cinnamon rolls are the best – they get even better with a hint of Eierlikör. Perfect for your next Easter brunch! Or any other time of the year tbh ;P
Ingredients
For the starter:
1/4 cup (35g) all-purpose flour
1/3 cup (80ml) water
1/3 cup (80ml) milk
For the dough:
1/3 cup (80ml) lukewarm milk
0.7 oz. (21g) fresh yeast
17.6 oz. (500g) all-purpose flour
1 1/2 tsp. salt
1/3 cup (80ml) Eierlikör
2 large eggs
1/3 cup (75g) butter, melted
For the filling:
2 tbsp. butter, melted
3/4 cup (150g) brown sugar
2 tsp. ground cinnamon
For the frosting:
2 oz. (60g) white chocolate, melted
2 tbsp. butter, melted
4–5 tbsp. Eierlikör
1 tsp. vanilla extract
1 1/2 cups (200g) confectioners’ sugar
2–3 tbsp. heavy cream (if needed)
Instructions
1. For the starter add the flour, water, and milk to a small pot and mix until well combined. Heat up and stir constantly until the mix starts to thicken. Cook until the mixture starts to come off the bottom of the pot easily. Take off the heat and let cool down a bit. Melt the butter for the dough and let cool down as well.
2. Crumble the yeast into the lukewarm milk and mix until dissolved completely. Add the flour, salt, Eierlikör, eggs, melted butter, the yeast-milk and the starter to a large bowl and knead for about 10 minutes to get a nice smooth dough. The dough will be quite soft and a bit sticky, but as long as it comes off the sides of the bowl easily with a rubber spatula, all is fine. Cover with a kitchen towel and let rise for about 60 minutes in a warm place until almost doubled in size.
3. Melt the butter for the filling and mix the sugar with the cinnamon. Set aside. Divide the dough into two equal pieces and roll out each on a floured surface to get two rectangles with 18×8 inches (45x20cm). Brush both with the melted butter and sprinkle evenly with the cinnamon-sugar mixture. Roll up from the long sides and cut each roll into 12 pieces. Grease a 9.5×13 inches (24x33cm) baking tin (or use two round 9 inches baking tins). Place the cinnamon rolls in the baking tin, leaving some space in between, cover and let rise a second time for about 45-50 minutes in a warm place.
4. Preheat the oven to 350°F (180°C). Place the baking tin in the lower third of the oven and bake for 20-25 minutes until the rolls get a nice golden color. Take out of the oven and let cool down a bit.
5. Melt the white chocolate and butter for the frosting and mix until well combined. Add the Eierlikör and vanilla extract and mix in. Add the confectioners’ sugar and mix well. If the frosting is too thick, add some heavy cream. Spread the frosting on the still warm cinnamon rolls and serve warm.
Notes
Enjoy baking!
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