Chestnut Cinnamon Rolls Recipe

Filmed in Mexico like my other videos.
RECIPE FOR CINNAMON ROLL DOUGH
1 - Melted Butter - 1/2 cup (115g)
2 - All Purpose Flour - 4 1/4 cups (520g) + 2 tbsp (15g) of Flour
3 - Instant Yeast - 1 tbsp (15g)
4 - Salt - 1 tsp (6g)
5 - Granulated Sugar - 3 1/2 oz (100g)
6 - Milk - 1 cup (240g)
7 - Eggs - 2
8 - Heavy Cream - 8 tsp (40g) - To be added later

RECIPE FOR CHESTNUT PUREE CINNAMON FILLING
1 - Chestnut Puree - 3.5 oz (100g)
2 - Brown Sugar - 10 tbsp (125g)
3 - Ground Cinnamon - 1 1/2 tbsp (12g)
4 - Salt - 1/2 tsp (3g)
5 - Melted Butter - 1/4 cup (62g)
6 - Heavy Cream - 8 tsp (40g) - To be added later

RECIPE FOR WHOLE CHESTNUT CINNAMON FILLING
1 - Whole Chestnuts - 7 oz (200g)
2 - Brown Sugar - 10 tbsp (125g)
3 - Ground Cinnamon - 1 1/2 tbsp (12g)
4 - Salt - 1/2 tsp (3g)
5 - Melted Butter - 1/4 cup (62g)
6 - Heavy Cream - 8 tsp (40g) - To be added later

RECIPE FOR CHESTNUT PUREE FROSTING
1 - Melted Butter - 1/4 cup (62g)
2 - Chestnut Puree - 3.5 oz (100g)
3 - Cream Cheese - 2 oz (60g)
4 - Vanilla Extract - 2 tbsp (26g)
5 - Powdered Sugar - 1 cup (125g)
6 - Heavy Cream - 5 tbsp (25g)

INSTRUCTIONS
Dice up 14 oz (400g) of butter into small pieces, and place them in a frying pan on medium heat, keep stirring as the butter is melting. In about 5-6 minutes the milk solids will seperate from the butter, when most of the foam is gone, transfer it to a heat proof bowl.

CINNAMON ROLL DOUGH
Mix your melted butter, milk, and granulated sugar, heat in the microwave or over low heat. The mixture should be warm and not hot to the touch, too much heat will kill the yeast.
Place your flour, instant yeast, and salt into a bowl, and pour the melted butter/milk/sugar mixture in, while you're mixing with your hand mixer on low or medium speed. You should use your dough hook attachment with your mixer if you have one. When you don't see any more dry ingredients, add the 2 eggs, one at a time.
The dough will be very sticky, so you can stop using your hand mixer and continue kneading by hand. After a few minutes of kneading your dough should become less sticky, and should start cleaning out the inside of your bowl.
Add 2 tbsp of flour, one tbsp at a time, and continue kneading until you don't see any more flour. Your dough should be nice and smooth, and non-sticky. Set aside to let it rest for about 20 minutes.

CHESTNUT PUREE CINNAMON FILLING
Mix your diced up 3.5 oz (100g) of chestnut puree, brown sugar, ground cinnamon, salt, and melted butter.
The filling should have a thick paste like consistency.

WHOLE CHESTNUT CINNAMON FILLING
Chop up 7 oz (200g) of whole chestnuts. Mix your brown sugar, ground cinnamon, salt, and melted butter. The filling should have a thick powder like consistency.
Don't mix in your chopped up chestnuts yet.

CONTINUE WITH THE DOUGH
Roll out your dough on a floured surface, into a 24 inch (60cm) x 18 inch (45cm) rectangle. Spread 2/3 of your chestnut puree cinnamon paste onto half of your rectangle.
Spread 2/3 of your brown sugar cinnamon powder onto the other half of your rectangle.
Spread your chopped up whole chestnuts onto the brown sugar cinnamon powder half. Slice up your rectangle into 8 strips, then roll up the strips into cinnamon rolls.
Preheat your oven to 200F (93C). Mix the 8 tbsp (40g) of heavy cream with the remaining 1/3 of the chestnut puree cinnamon filling, and pour the mixture onto the bottom of your baking dish.
Remember I'm baking these in 2 batches because my baking dish is only big enough for 4-5 cinnamon rolls. If your dish is big enough for all 8 cinnamon rolls, then go ahead use up all the remaining filling from both types of filling.
After placing your chestnut cinnamon rolls into your dish, pour 8 tsp (40g) of heavy cream onto your rolls.
Turn off your oven, and place your cinnamon rolls inside for about 30 minutes to let them rise, leave the oven door open. After 30 minutes, turn on your oven, and bake your cinnamon rolls for around 40 minutes at 350F (175C).

CHESTNUT PUREE FROSTING
Mix your melted butter, chestnut puree, cream cheese, vanilla extract, powdered sugar, and heavy cream. I recommend doing this in a bigger bowl than what I used, and using a hand held food processor. If your frosting is not thick enough, place in the freezer for 30 minutes. When your chestnut cinnamon rolls are done, cover them in the frosting. Enjoy.

DISCLAIMER - I didn't explain it clearly that I was going for brown butter at the start, but failed hilariously. Apologies for that. By all means, if you have experience making brown butter, please do.

PLEASE LIKE/SHARE/SUBSCRIBE FOR MORE DESSERT VIDEOS. NO VIDEO IS LIKELY FOR 2025 AUGUST, I WONT HAVE TIME TO MAKE ANY DESSERTS. MAYBE A CHARGER SRT8 VIDEO 😉