Gotta Hava Lotta Cinnamon Rolls


Our cinnamon roll post last week seems to be the most popular one so far! So we figured we should give you another recipe… This is a cinnamon roll cake with melted chocolate… yum.

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Cinnamon Roll Cake with Chocolate and Pistachio Nuts


  • 75 g butter
  • 200 g milk
  • 25 g fresh yeast or 1/2 package dry yeast
  • 45 g cane sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 egg
  • 420 g wheat flour

American Cinnamon Filling:

  • 75 g butter, room temperature
  • 45 g cane sugar
  • 2 teaspoons vanilla sugar or vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom

For brushing:

  • 1 egg
  • 2 tablespoons nid sugar
  • 40 g chopped pistachio nuts
  • 50 g dark chocolate 56-64%

Melt the butter, pour in the milk and heat according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour the milk over it. Add sugar, salt, cardamom and egg. Beat wheat flour into the dough gradually and save some for kneading later. Beat the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth.

Set the oven to 200°C/390°F.

Grease a baking pan, 24 cm/9 inches wide.

Stir butter, sugar, vanilla, cinnamon and cardamom in a bowl. Sprinkle flour lightly on a countertop or large cutting board. Use a rolling pin to shape the dough into a flat rectangle, about ½ cm thick, and spread the filling. Roll the dough up tightly and cut it into 4 cm/1 ½ inches wide slices. Place the slices in the baking pan and let rise 30 minutes under a cloth. Brush with lightly beaten egg and sprinkle nid sugar and nuts over. Bake in the lower part of the oven for 30-35 minutes until it gets a nice, golden color. Let cold. Melt the chocolate and drizzle it over the cake.

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