Cinnamon Rolls with Marzipan

Ingredients

• 1 cube yeast (ca. 42 g)
• 0.25 l lukewarm milk
• 500 g flour
• 50 g softened butter
• 50 g sugar
• 0.5 tsp Salt
• 2 egg yolks
• 220 g butter
• 40 g flour
• flour for dusting
• 1 egg yolk for brushing
• 150 g marzipan paste
• 2 tbsp rum
• 100 g grated hazelnuts
• 2 tsp ground cinnamon
• 1 Egg white
• 2 tbsp whipping cream for brushing
• powdered sugar for sprinkling

Instructions

1. 1.

   Dissolve the yeast in 3-4 tablespoons of lukewarm milk, then add the remaining milk. Sift the flour into a bowl. Add the dissolved yeast mixture, butter, sugar, salt, and egg yolks, and knead everything into a smooth, medium-firm dough. Cover with plastic wrap and refrigerate overnight.

2. 2.

   Preheat the oven to 220°C (428°F) with both top and bottom heat.

3. 3.

   For working the dough, quickly knead the butter with flour and roll it out on a floured surface into a 20 x 30 cm rectangle. Roll the yeast dough slightly larger, about 32 x 42 cm. Place the butter rectangle onto one half of the yeast dough, brush the edge with egg yolk, then fold the other half over it. Press the seam firmly, let rest as needed, and repeat the process three times.

4. 4.

   For the filling, mash the marzipan paste with a fork and melt it gently in a small pot with rum while stirring until creamy. Remove from heat, let cool slightly, then mix in grated hazelnuts, cinnamon, and egg white to form a spreadable mixture.

5. 5.

   Roll the dough into an approximately 8 mm thick rectangle. Spread the filling over the dough and roll it up like a roulade. Slice the filled roll into about 20 pieces and place them with space on a baking sheet. Cover the rolls and let rise for about 20 minutes. Brush each roll with cream, sprinkle powdered sugar, and bake in the middle of the oven for 15-20 minutes until golden brown. Remove from the oven and cool on a wire rack.