After discovering this method, I became addicted to it! It’s easier than croissants
After discovering this method, I became addicted to it! It’s easier than croissants! is a medium South African recipe that serves 8. 350 calories per serving. Recipe by A COOKING BOOK on YouTube.
Prep: 1 hr 51 min | Cook: 25 min | Total: 2 hrs 36 min
Cost: $3.85 total, $0.48 per serving
Ingredients
- 300 ml Milk (lukewarm (about 35°C))
- 100 g Granulated Sugar (for yeast activation)
- 8 g Instant Yeast (active dry or instant yeast)
- 30 ml Vegetable Oil (neutral oil)
- 30 g Unsalted Butter (softened, for dough)
- 1 Egg (large, room temperature)
- 650 g All-Purpose Flour (550 g for dough + 100 g for dusting)
- 4 g Salt (fine sea salt)
- 100 g Unsalted Butter (melted, for filling)
- 100 g Chopped Walnuts (toasted optional)
- 80 g Granulated Sugar (for filling)
- 8 g Ground Cinnamon (about 1 tablespoon)
- 1 Egg Yolk (for glaze)
- 15 ml Milk (for glaze (1 tablespoon))
Instructions
Warm the Milk
Heat the milk gently until it is lukewarm (about 35 °C).
Time: PT2M
Activate the Yeast
Stir the 100 g sugar into the warm milk, sprinkle the 8 g yeast over the surface, and let sit for 5 minutes until foamy.
Time: PT5M
Combine Wet Ingredients and Flour
Add 30 ml vegetable oil, 30 g softened butter, the egg, 4 g salt, and 550 g flour to the yeast mixture. Mix until a shaggy dough forms.
Time: PT10M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and passes the window‑pane test.
Time: PT10M
First Proof
Grease a large bowl, place the dough inside, cover with a damp cloth, and let rise in a warm spot until doubled in size (about 20 minutes).
Time: PT20M
Prepare the Filling
In a small bowl combine 100 g chopped walnuts, 80 g sugar, and 8 g ground cinnamon. Set aside.
Time: PT5M
Divide the Dough
Punch down the risen dough and divide it into 4 equal pieces.
Time: PT5M
Melt Butter for Filling
Melt the remaining 100 g butter in a small saucepan over low heat; keep it liquid but not browned.
Time: PT2M
Assemble the Rolls
On a lightly floured surface roll each dough piece into a rectangle (about 30 × 15 cm). Brush with melted butter, sprinkle the walnut‑cinnamon mixture evenly, roll tightly, and cut each log into 3 pieces, yielding 12 rolls total.
Time: PT10M
Chill the Rolls
Place the shaped rolls on a parchment‑lined baking sheet, cover loosely, and refrigerate for 20 minutes.
Time: PT20M
Second Proof
Remove the rolls from the fridge, let them sit at room temperature for another 20 minutes until puffy.
Time: PT20M
Egg Wash
Mix 1 egg yolk with 1 tbsp (15 ml) milk and brush the tops of the rolls lightly.
Time: PT2M
Bake
Bake in a pre‑heated oven at 360 °F (180 °C) for 25 minutes, or until the tops are golden brown.
Time: PT25M
Temperature: 360°F (180°C)
Nutrition Facts
- Calories
- 350
- Protein
- 7 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Milk, Egg, Wheat, Tree nuts
Ingredient Substitutions
- Instead of Milk: Almond milk, Soy milk
- Instead of Granulated Sugar: Cane sugar
- Instead of Instant Yeast: Fresh yeast
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Unsalted Butter: Margarine
- Instead of Egg: Flax egg
- Instead of All-Purpose Flour: Bread flour
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine
- Instead of Chopped Walnuts: Pecans, Almonds
- Instead of Granulated Sugar: Brown sugar
- Instead of Ground Cinnamon: Ceylon cinnamon, Pumpkin spice
- Instead of Egg Yolk: Whole egg
- Instead of Milk: Water
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Scale
- Rolling Pin
- Pastry Brush
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Refrigerator
- Timer
Critical Steps — Do Not Skip
- Yeast activation must foam; otherwise the dough will not rise.
- Knead until the dough is smooth and elastic to develop gluten.
- Seal the rolls tightly when shaping to keep the filling inside.
- Bake until golden; underbaking leaves a gummy interior.
Chef Tips from the Video
- Use room‑temperature butter for the filling; it spreads more evenly.
- Toasting the walnuts for 2‑3 minutes brings out a richer nutty flavor.
- Brush the baked rolls with a little melted butter while still warm for extra shine and flavor.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time, kneading until the dough releases from the hands but remains soft.
Rolls did not rise properly.
Check that the yeast is fresh and that the milk used for activation was lukewarm, not hot. Give the dough a longer first proof in a warmer spot.
Filling leaks out during baking.
Make sure the edges are sealed tightly when rolling and pinch the seam before the final proof.
Rolls are dense and not fluffy.
Do not over‑knead the dough and ensure both proofing stages reach the expected volume before baking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze unbaked rolls wrapped tightly for up to 2 months; bake from frozen adding 5‑7 minutes to baking time.
Room temperature: Best eaten the same day; can keep covered at room temperature for up to 1 day.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate overnight; the rolls will develop deeper flavor.
- The unbaked, chilled rolls freeze well; bake directly from the freezer, adding extra baking time.
Frequently Asked Questions
What is the cultural significance and history of cinnamon walnut sweet rolls in South African cuisine?
Cinnamon rolls, introduced by European settlers, have become a beloved sweet treat in South Africa, often enjoyed with tea or coffee. The addition of locally abundant walnuts reflects South African adaptations of the classic European pastry.
What are the traditional regional variations of cinnamon rolls in South African cuisine?
In the Western Cape, cinnamon rolls are sometimes made with apricot jam, while in Gauteng households walnuts or pecans are added for extra crunch. Some families also sprinkle a light dusting of powdered sugar after baking.
How are cinnamon walnut sweet rolls traditionally served in South African homes?
They are typically served warm, split in half, and enjoyed with a cup of rooibos tea or coffee. Occasionally they are brushed with melted butter and a sprinkle of extra cinnamon sugar before serving.
On what occasions are cinnamon walnut sweet rolls traditionally enjoyed in South African culture?
These rolls are popular at weekend brunches, family gatherings, and holiday breakfasts such as Christmas and Easter, where they add a sweet, comforting element to the spread.
How does the cinnamon walnut sweet roll fit into the broader South African breakfast tradition?
South African breakfasts often combine savory items like pap or boerewors with sweet pastries. Cinnamon walnut rolls complement the savory dishes by providing a sweet, aromatic contrast and are a staple at many home‑style breakfast tables.
What are the authentic traditional ingredients for cinnamon walnut sweet rolls versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, butter, fresh yeast, walnuts, and ground cinnamon. Acceptable substitutes are bread flour for a chewier crumb, pecans for walnuts, and almond milk if dairy is avoided.
What other South African dishes pair well with cinnamon walnut sweet rolls?
They pair nicely with a classic South African milk tea, a slice of cheese toastie, or a side of fresh fruit salad. For a heartier meal, serve them alongside scrambled eggs and grilled tomatoes.
What are the most common mistakes to avoid when making cinnamon walnut sweet rolls?
Common errors include using milk that is too hot, which kills the yeast; under‑kneading, which prevents gluten development; and not sealing the rolls tightly, leading to leaking filling. Also, over‑baking can dry out the interior.
Why does this recipe use a double‑proof method instead of a single long rise?
The first proof develops flavor, while the second proof after shaping allows the rolls to expand evenly and creates a light, airy crumb. Skipping the second rise often results in dense rolls.
Can I make the cinnamon walnut sweet rolls ahead of time and how should I store them?
Yes, you can shape the rolls, refrigerate them for up to 24 hours, then bake when needed. After baking, store in an airtight container at room temperature for 1 day or freeze for longer storage.
What does the YouTube channel A COOKING BOOK specialize in?
The YouTube channel A COOKING BOOK focuses on home‑cooked, family‑style recipes from various cuisines, offering step‑by‑step tutorials that emphasize clear instructions and practical cooking tips for everyday cooks.
How does the YouTube channel A COOKING BOOK's approach to South African cooking differ from other cooking channels?
A COOKING BOOK blends traditional South African flavors with modern techniques, often highlighting local ingredients like walnuts and rooibos while keeping the recipes accessible for home cooks, unlike many channels that focus solely on either classic or fusion styles.
Last updated: August 29, 2026
