No doubt, we all love cinnamon rolls. Pillowy soft dough, swirls of sweetness and a light drizzle of icing on top. Perfection. Even so, it is sometimes fun to play around with variations of the original thing, be it adding ginger ale to a mojito, blueberry preserves to a grilled cheese or, in this case, adding marzipan to a cinnamon roll, oh, and getting rid of the cinnamon. Let’s call them marzipan rolls.
In Danish pastry making, it is actually quite common to use marzipan as a filling. Often it’s grated and mixed together with butter and sugar. What you get is a gooey, sweet and slightly moist (sorry for saying moist) filling, which goes so well with either a flaky pastry or a soft dough. These marzipan rolls combine the joy of a cinnamon roll with the tradition of Danish baking.
THE DOUGH – makes 8 rolls
1 deciliter Warm Water
1,5 tablespoon Dry Yeast
1 tablespoon Sugar
2 tablespoon Aquafaba*
1 tablespoon Oil
½ teaspoon Sea Salt
200 gram Plain Flour
*this makes the dough a little softer, but can be substituted by equal parts water.
50 gram Marzipan
50 gram (Vegan) Butter
50 gram Sugar
25 gram Dark Chocolate (optional)
50 gram Powdered Sugar
10 gram (Vegan) Sour Cream
A few splashes of Water
Stir together warm water, dry yeast and sugar in a bowl. Let sit for a few minutes until it starts to froth up / activate.
Pour in the aquafaba, oil and sea salt. Mix well.
Finally, add in the flour. Start kneading as soon as it comes together. Keep going for 7-8 minutes, adding more flour as needed. The dough should be slightly sticky, but not so sticky that it sticks to the worktop.
Place the dough back in the bowl, cover with cling film and a tea towel and leave to rise for about 45 minutes.
For the filling, add all ingredients to a bowl and mash with a fork until combined.
Roll out the dough to a rectangle and spread the filling all over. Now – tightly – roll up the dough starting from one of the two long sides. Slice the log into 8 equal pieces and place in a parchment lined cast iron skillet (or baking pan). Sprinkle pearl sugar over the top if you have any. Cover with cling film and tea towel again and leave for just about another 30 minutes.
Preheat the oven to 200°C / 400°F.
Now, pop the marzipan rolls in the oven and bake for 15-20 minutes. They should be a golden brown colour on top.
Top with the glaze and enjoy!
If you make these marzipan rolls, don’t forget to share a photo on Instagram using the hashtag #milkingalmonds. I love seeing your recreations!