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We fell in love with these indulgent pastries from a recipe by Donna Hay, so we re-created them with a touch of NOMU of course!

CINNAMON SCROLLS

Ingredients

DOUGH:
3 cups flour
¼ cup granulated sugar
¾ tsp salt
1 ½ tsp active dry yeast
½ cup lukewarm milk
2 tbsp lukewarm water
2 eggs
120g cubed butter, softened

FILLING:
100g butter, softened
½ cup brown sugar
3 tsp NOMU Sweet Rub
¼ cup ground hazelnuts

Directions

Preheat oven to 170˚C.

Place all of the dough ingredients, except the butter, into a stand mixer fitted with a dough hook and mix until a soft, elastic dough is formed. With the mixer running, add the butter a little at a time, until it is well incorporated into the dough. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel and allow to rest for an hour and a half in a warm place. It should double in size.

Meanwhile, prepare the filling. Place the butter, sugar, NOMU Sweet Rub and hazelnuts into a bowl and mix well to combine.

On a lightly floured surface, roll the dough out to a 45cm x 25cm rectangle, about 5mm in thickness. With the long side facing you, spread the filling evenly onto the dough, leaving a 3cm border at the top. Roll the dough up like a swiss roll, starting from the side closest to you. Cut into 8 pieces and place into stiff paper baking cups on a baking tray (see Tips). Bake for 25 minutes until well-risen and golden.

 

Tips: If you do not have paper baking cups, a deep muffin pan will suffice.

The dough can also be sliced into 24 slices and baked flat to form delicious cinnamon hazelnut biscuits.

Ingredients

DOUGH:
3 cups flour
¼ cup granulated sugar
¾ tsp salt
1 ½ tsp active dry yeast
½ cup lukewarm milk
2 tbsp lukewarm water
2 eggs
120g cubed butter, softened

FILLING:
100g butter, softened
½ cup brown sugar
3 tsp NOMU Sweet Rub
¼ cup ground hazelnuts

Directions

Preheat oven to 170˚C.

Place all of the dough ingredients, except the butter, into a stand mixer fitted with a dough hook and mix until a soft, elastic dough is formed. With the mixer running, add the butter a little at a time, until it is well incorporated into the dough. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel and allow to rest for an hour and a half in a warm place. It should double in size.

Meanwhile, prepare the filling. Place the butter, sugar, NOMU Sweet Rub and hazelnuts into a bowl and mix well to combine.

On a lightly floured surface, roll the dough out to a 45cm x 25cm rectangle, about 5mm in thickness. With the long side facing you, spread the filling evenly onto the dough, leaving a 3cm border at the top. Roll the dough up like a swiss roll, starting from the side closest to you. Cut into 8 pieces and place into stiff paper baking cups on a baking tray (see Tips). Bake for 25 minutes until well-risen and golden.

 

Tips: If you do not have paper baking cups, a deep muffin pan will suffice.

The dough can also be sliced into 24 slices and baked flat to form delicious cinnamon hazelnut biscuits.

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