Normally when I create a new recipe I have had a lot of different ideas about ingredients, methods and styles. I often end up with (in my opinion) the perfect match and recipe which is the one I’m sharing with you here on the blog. But at the time I made the recipe; cinnamon buns w. fig and date spread I had another version in mind that I have not been able to throw away completely.
The only thing to do when this feeling appears is simply to test the version in mind to see whether it’s brilliant or banded. Luckily my baking instinct was right, and I ended up with a new version of the cinnamon buns that was ready to compete with the other.
Since apples are nordic, yummy and in season at the moment I chose to make the cake for my birthday brunch and another one to bring my fellow students at the university, and I must say their response to the cake convinced me to make a post about it as well. It really wouldn’t be fair to keep this recipe in the dark!
The recipe for the dough is the same as the first cinnamon bun version. The filling and frosting are where it differ. I made a date-remonce to add some sweetness, moist and creamy texture. The apples provide that certain something that makes the cake different, gives it some edge and definitely adds a lot to the moist texture as well. Marzipan is helping the date-remonce with providing moist, sweetness and cream it up a bit.
The first time I made the cake I did not add the frosting and nuts, and it was really delicious and tasty anyways. But the one I brought to the university needed a little birthday glamour and that’s where I added the party-chocolate-dress to it, which fits it very well if you are up for it, but it is absolutely not a must.
Cinnamon bun cake w. apples & marzipan
Makes 1 big cake or 2 smaller
3/4 cup/174 ml soy milk warmed
25 g yeast
1 tablespoon natural cane sugar
2 tablespoons vegetable oil (sunflower, rapeseed)
1 1/2 teaspoons salt
1 tsp cardamom
1 Tbsp cinnamon + 2 Tbsp extra
1 ½ cup/150 g kamut flour, whole wheat flour or another type of whole flour
1- 1 ½ cup/100-150 g unbleached all purpose flour /regular wheat flour
2 seasonal apples
150 g/5. oz marzipan
10 very soft dates
2 Tbsp honey/syrup
2 Tbsp coconut oil or butter (melted or room temp)
100 g/1 cup 70% chocolate
4-6 Tbsp whole fat milk
+ 100 g/3/4 cup roasted hazelnuts
1. In a bowl add yeast in lukewarm soy milk and let the yeast dissolve. The add egg, oil, spices, sugar and mix together.
2. Add all of the kamut flour and mix it into the dough. Now add a little white all purpose flour at the time until you reach a perfect dough. Knead the dough for a couple of minutes. Place it back in the bowl, cover it with a cloth and let it sit for 1-1 ½ hour, preferable a warm place.
3. Make the date-remonce by mashing and mixing the dates, coconut oil/butter and honey well together using a fork.
4. On a big flour covered surface, role out the dough into a rectangular shape about 1/2-1 cm thick. Spread all of date-remonce on to the dough, in an even layer. Then cover the surface with thinly sliced apple boats (very thin), and top with grated marzipan and 2 Tbsp cinnamon. Starting at long side, tightly roll up. Use a knife to cut it out into 16-18 pieces (2-3 cm thickness).
5. Line your baking pan with parchment paper and place all of the buns together, it is okay that they touch each other. Heat the oven to 375 F °/175 C °. In the mean time let the buns rise for 30 min and afterwards bake them in the oven for 15-17 min.
6. While the buns are baking, you can make the chocolate frosting. You simply heat the milk in a pot and when close to boiling you add the chocolate little of the time until it is thick and creamy. Let cool a bit and add to the cake when it is done and have cooled down.
Top with roasted hazelnuts (how to make roasted hazelnuts here).
The frosting and nuts are optional, first time I made it was with out, it and it was very delicious anyways, and a tiny bit healthier.