Homemade cinnamon rolls are truly the best.
Today I’ve baked American-style cinnamon rolls with chestnut filling. They’re very moist, fluffy and flavourful and have creamy frosting on top.
I adapted a recipe, The Best American-Style Cinnamon Rolls, by adding chestnut purée (about 100g) and a little bit of cocoa powder to the cinnamon filling. For the cream cheese frosting, I combined 100g mascarpone, 100g powdered sugar and one teaspoon of vanilla extract.
My spontaneous idea to add chestnut purée to the filling turned out very well.
The swirls are beautiful. I can taste chestnut as well as cinnamon, but they’re not too cinnamon-y. They’re very soft and a great match with the mascarpone frosting. I immediately thought this is going to be a great weekend breakfast for the cold seasons.
I served some slices with a sprinkle of cocoa powder on top. They tasted like cake!
We enjoyed them with Assam tea.
Happy weekend baking!
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