Stroopwafel cinnamon rolls
Cinnamon rolls are pastries that originated in Sweden, but are now known throughout the world. This Scandinavian delicacy is a delicious pastry in itself. But what if you take it up a notch and add Daelmans Stroopwafels to the Cinnamon rolls? Then you get an irresistible treat that goes perfectly with coffee and tea, fika as they say in Sweden. That’s how you get your moment of pleasure. Check out the recipe below to make it a cosy Swedish afternoon!
- Mix the flour, yeast, sugar and salt in a mixing bowl. Heat the milk and butter in a pan until the butter has melted. Mix the warm milk with the dry ingredients, add the egg and knead for 5 minutes. Cover the bowl with a damp tea towel, place the bowl in a warm place and leave the dough to rise for 45 minutes until it has doubled in size.
- Put the stroopwafels in a food processor and grind into crumbs. Melt the butter in a pan, then add the Stroopwafel crumbs, cinnamon and granulated sugar.
- Knead the dough briefly and dust the work surface with flour. Roll out the dough into a rectangle of about 30 by 20 cm. Spread the Stroopwafel filling over the top of the dough and then roll up from the short side. Carefully cut the dough into 8 slices.
- Place the cinnamon rolls on a baking tray (or baking dish) covered with baking paper, cover with a damp tea towel and leave to rise in a warm place for another 45 minutes.
- Preheat the oven to 180 degrees (356℉) and bake the cinnamon rolls for 25-30 minutes.
- Mix the cream cheese, butter, vanilla extract and milk until smooth. Add the icing sugar and mix. Allow the cinnamon rolls to cool and finish with the cream cheese topping.
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