Almonds and orange zest swooping in to up my cinnamon roll game. # 423: Marzipan Cinnamon Buns

It’s hard to improve on a warm gooey cinnamon roll, but these might be my new favorite version. Marzipan, cinnamon AND orange zest? Perfection! Well, some mini chocolate chips wouldn’t hurt.

The Icelandic word for cinnamon bun looks infinitely cooler than English: Súkkulaðisnúðar. Most súkkulaðisnúðar you’ll find in Iceland are actually covered in a chocolate glaze (hell yes) but the stroke of genius to add marzipan seems to belong to Brauð & Co.

Picture evidence of me visiting Brauð & Co in 2018! I sadly can’t remember what we got but I hope a cinnamon bun was involved.

Like a lil marzipan volcano.

This was a two day process that began with late-night marzipan and dough prep. I used the shockingly easy marzipan recipe that I used for my dominosteine – no egg whites needed!

One giant candy heading to the fridge for a quick nap.

After a fridge beauty rest, it’s time to make the newest addition to my baking vocabulary: remonce.

It’s essentially a marzipan buttercream used in Danish pastries with occasional extra flavorings like cinnamon and orange zest. I already can’t wait to use it again!

The danger of late night baking is painstakingly laying out a mise en place and forgetting to take a picture. Womp. But look, dough!

And to all a good night. 😴

*snaps fingers* Now it’s the next morning! It didn’t poof up as much in the initial rise as other sweet doughs I’ve tried, but I decided to roll with it anyway. (Heh literally.)

My remonce getting her glow up.

Swirly girl.

On your marks, get set, poof!

Excuse me ma’am.

My bread thermometer needs a new battery, but I decided the toasty bottom meant we were go to go.

Happy munching!

Recipe from: Joanna at Brauð & Co, published in Baking Nation