These traditional Hungarian Cinnamon Rolls are so soft and delicate with buttery richness and cinnamon flavour that has been a holiday family favourite for generations.
These traditional Hungarian cinnamon rolls have been in our family for over 75 years, thanks to my Grandma and my Mom. The English translation of Darázsfészek is Bee’s Nest. Mom would say it meant that the roll resembles a bee’s nest. Grandma and Mom would make these every holiday season whether it’s Christmas or Easter and it would be part of our breakfast. It would be considered a sweet roll, like it is in many other countries around the world. Each time Mom made these, it was perfection! They were soft, decadent and the right amount of sweetness and there was no way you would be able to have just one! Now that I have taken the reins, I have grateful to continue this tradition for my family.
These cinnamon rolls are slightly different to the standard cinnamon rolls or buns you would find in many bakeries. The dough is less dense and light in texture, there is a layer of whipped butter and sugar, making these rich in butter flavour. As well, as far back as these rolls have been made, there is no powdered sugar glaze added to them once baked, instead it has a mixture of milk, sugar and cinnamon glaze added at the end of the baking time.
TIPS AND SUGGESTIONS
Use room temperature eggs and butter for this recipe. Set them out ahead of time. You will need the eggs early in the recipe once the yeast rises and is frothy.
Yeast mixture requires to use warm milk, approximately 110 degrees fahrenient then add sugar and stir to combine. Allow to rise for at least 10 minutes.
When mixing the dry ingredients with the egg yolks and yeast mixture, gently combine and slowly add warm milk. Making sure your milk is warm not cold. If it’s cold it will affect the yeast activation, and preventing the dough from rising. Add milk a little at a time; when I have made these cinnamon buns, I didn’t use all the 3/4 cup of milk. It all depends on the humidity in the kitchen. Once the dough comes together and becomes sticky, you don’t need anymore milk.
Cream butter and sugar until light and fluffy, as this the texture you want before spreading it on the rolled out dough.
This recipe calls for a cinnamon glaze. We have always added the milk, sugar and cinnamon mixture just before taking it out of the oven. After 15 minutes of baking time, then brush the cinnamon mixture over the rolls. You can easily make powdered sugar glaze, however, I would do one or the other, not both as it would be overly sweet.
Placing cut slices vary in the recipe. Once the rolled into a log, cut into 1 inch slices, and placed in a large baking pan about 1/2 inch apart from each other. It’s nice to have the option to arrange the cinnamon rolls standing up or laying them flat. If you lay them flat, use a round baking pan. Since there are less in a round baking pan, it will require less time for baking, approximately 3-4 minutes.
Stand mixer or hand mixed: I have had much more success making this recipe by hand mixing. My Mom and Grandma did the same and the outcome were soft, delicate and lovely buns. I have tried the stand mixer, and I would suggest to use the hook attachment and at a low speed and slowly add the warm milk.
It is important not to rush with this recipe. I usually have to remind myself of that, as it is such a delicate sweet roll and it needs to be done with love and care.
HOW TO MAKE THESE DECADENT CINNAMON ROLLS
Mix the egg yolks, yeast mixture and flour together. Slowly add warm milk and work the dough with your hands adding a little amount of the warmed milk at a time until you dough starts coming together. If it’s still dry add the remainder of the milk, if it starts to get sticky, then not all of the milk will be needed. Continue to work the dough and scrape the sides of the bowl, and transfer to a flat surface.
Transfer the dough onto a floured surface, but no need to add a lot of flour, and then begin to knead the dough to a smooth, soft and bubbly consistency for about 15-20 minutes. Then transfer to a large bowl, and sprinkle flour over the dough, and cover with plastic wrap and towel to allow it to rise, in double in size.
Divide the dough in half, then begin rolling out each section to 1/4 inch thickness and it should reach approximately 12″ x 24″ in size. Then add a thin layer of butter mixture, sprinkle ground walnuts and add enough cinnamon to your personal preference. Once the dough is rolled tightly, cut into 1 inch slices.
Line a large baking pan or two with parchment paper, and start placing the cut pieces about 1 inch apart. This allows enough space between each piece to rise and double in size before baking. When placing them in a round baking pan or the Christmas tree design, line with parchment paper and allow 1 inch spare. After an hour they double in size and are touching when ready to bake.
Once the milk, sugar and cinnamon glaze is added to the rolls, it requires the baking to continue for 5-7 minutes. By that time, the rolls are golden in colour and completely baked.
Keep in mind when baking these rolls, they should be baked more then halfway or about 15 minutes, just starting to get golden in colour, brush each roll with the milk, sugar and cinnamon mixture. This Hungarian recipe uses this type of glaze to give the rolls colour, additional sweetness and flavour.
Be creative and be festive when it comes to presenting these cinnamon rolls. It can be fun and definitely a show-stopper when family and guests are presented with this beautiful shaped Christmas tree. When decorating, use a small amount of powdered sugar glaze, although enough to create the design of snow. Add a few fresh cranberries, dried cranberries and chopped pastachios.
STORING
Place the cooled cinnamon rolls in a large ziplock freezer bags or if you can get large freezer bags from a local bakery and place in a cool area or in the freezer until ready to use. Allow to thaw at room temperature and place in a warm oven, covered for about 20 minutes, long enough to warm through and soften.
Hungarian Cinnamon Rolls (Darázsfészek)
Equipment
- small sauce pan
- stand mixer or hand-held mixer
- baking sheets
Ingredients
Dough:
- 1/2 cup milk, warmed
- 1 packet of dry active yeast
- 1 tbsp sugar
- 4 cups all-purpose flour, sifted
- 1/4 cup icing sugar
- 1/4 tsp salt
- 6 large egg yolks, room temperature
- 3/4 cup milk, warmed
Filling:
- 1/2 lb butter, room temperature
- 3/4 cup sugar
- 2 tsp pure vanilla extract
- 1 1/2 cups finely chopped walnuts
- 3-4 tsp cinnamon
Glaze:
- 1/4 cup milk
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- In a small sauce pan, warm a 1/2 cup of milk to lukewarm to warm temperature, to 110°F. (or heat milk in a microwave in a measuring cup for about 30 seconds, stirring to distribute the heat) Add yeast and sugar and give it a light stir. Set in a warm area and cover with a towel. Allow at least 10 minutes to rise and become frothy.
- In a large bowl, sift flour, icing sugar, and salt. Once the yeast has activated and frothy, add yeast and egg yolks to the flour mixture. Mixing by hand: work with your hands adding a little amount of the warmed milk at a time until you dough starts coming together. If it’s still dry add the remainder of the milk, if it starts to get sticky, then not all of the milk will be needed. Continue to work the dough and scrape the sides of the bowl, and transfer to a flat surface. Start kneading the dough for about 15 minutes until it is smooth, soft, and has bubbly consistency. Using a stand mixer: measure and sift the flour, icing sugar and salt into the mixing bowl. Using a dough hook, add the activate frothy yeast and egg yolks, and set the speed to low. Then gradually add the warmed milk, only enough until the dough starts to come together, and pulls away from the sides of bowl. Continue on low speed for a few minutes. Then, transfer on a floured surface and knead for about 15 minutes until the dough is smooth and soft.
- Place the dough in a large bowl, sprinkled with flour, cover with plastic wrap and a towel. Set in a warm place until it rises and doubles in volume, for about 1 hour.
- Meanwhile, beat butter, sugar and vanilla until light and fluffy. Grind your walnuts with a nut grinder or food processor and set aside.
- Divide the dough in half, and take one section and begin rolling. Roll out each section 12" x 24" and ¼ inch thickness. Divide the butter and walnuts for each section of dough. Spread butter evenly over the rolled dough and sprinkle half of the walnuts and half of the cinnamon on each roll.
- Roll each section in a jelly roll fashion and cut 1 inch slices. Place on baking sheet lined with parchment paper about 1 inch apart. This allows the dough the space it needs to rise. Set aside again in a warm area, covered with a towel, to allow the cinnamon rolls to rise, for about 45 minutes to 1 hour.
- In a small bowl, mix milk, and sugar and cinnamon. Set aside. This mixture will be brush onto the rolls when they are three-quarters baked.
- Once the rolls have double in size. Preheat oven to 350°F and bake for 20-25 minutes, until golden in colour. Once the rolls are three-quarters baked, about 15 minutes in, brush with milk, sugar and cinnamon mixture.
- Remove from oven, allow to sit in pan for about 15 minutes on cooling rack, then transfer them to cool on the cooling rack. But don't allow them to cool before having one or two! 🙂
