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Freshly baked Cinnamon Chestnut Rolls with a delicate glaze

Chestnut Cinnamon Rolls

These Chestnut Cinnamon Rolls are an indulgent twist on the classic sweet roll, combining roasted chestnuts with aromatic cinnamon for a delicious treat perfect for cozy mornings or festive gatherings.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • ¼ cup warm water Activates the yeast
  • 2¼ tsp active dry yeast Key ingredient for rising
  • ¾ cup warm milk Enriches the dough
  • 6 tbsp melted butter Adds rich flavor
  • ⅓ cup sugar Enhances sweetness
  • ¾ tsp salt Balances flavor
  • 4 ½ cups all-purpose flour For the dough
Chestnut Filling
  • 300 g peeled roasted chestnuts The star ingredient
  • 1 ½ cups milk For creating chestnut purée
  • 3 tbsp packed brown sugar Adds hint of molasses flavor
  • 2 tsp vanilla bean paste Infuses flavor
  • ½ tsp salt Enhances flavors
  • 1 stick softened butter Adds richness to filling
  • 1 cup packed brown sugar For deeper sweetness
  • 2 tsp ground cinnamon Adds warmth
Icing
  • 3 tbsp softened butter Ensures smooth spreading
  • 3 oz softened cream cheese Adds tang
  • ¼ cup reserved chestnut purée For unique flavor
  • 2 ½ cups icing sugar For sweet finish

Method
 

Preparation
  1. Heat ¼ cup of water to between 105°F and 115°F. In a small bowl, combine the yeast and a pinch of sugar with the warm water, stirring briefly. Let it sit for about 5 minutes until bubbly.
  2. In a stand mixer, combine warm milk, melted butter, beaten eggs, sugar, and the activated yeast mixture. Stir until combined.
  3. Gradually add flour and salt, mixing until the dough comes together. Mix on low speed for about 5 minutes until soft and stretchy.
  4. Knead the dough lightly on a floured surface until smooth. Transfer to a greased bowl, cover, and let it rise in a warm area for about 1 to 1.5 hours until doubled.
Chestnut Filling
  1. In a saucepan, simmer roasted chestnuts with milk and brown sugar over medium-low heat for about 15 minutes until chestnuts soften.
  2. Transfer chestnuts to a food processor with some milk. Add vanilla paste and salt, and blend until smooth.
  3. Mix softened butter, brown sugar, and cinnamon in a bowl until creamy.
Assembly
  1. Punch down the dough and roll it out into a large rectangle. Spread the cinnamon filling over the dough.
  2. Drop the chestnut purée over the filling and spread gently. Cut the log into 12 pieces and place them in a baking pan.
  3. Cover and let rise for another 30 minutes. Preheat oven to 350°F and bake for 25 to 35 minutes until lightly browned.
  4. Let the rolls cool for a few minutes before icing.
Icing
  1. In a stand mixer, combine reserved chestnut purée, softened butter, and cream cheese. Beat until creamy, then slowly add icing sugar until fully combined.
  2. Drizzle icing over the warm rolls.

Notes

For optimal results, ensure your yeast is fresh. If the dough is sticky, dust lightly with flour while kneading. Allow rolls to cool slightly before icing for enhanced flavor.