Danish Rolls
Submitted by anitap
Bread machine Danish rolls filled with cinnamon, raisins, and sliced almonds. The machine handles the dough, you shape and bake golden, egg-washed spirals.
YIELD
10 rollsPREP
45 minCOOK
15 minREADY
4 hrsLet your bread machine do the kneading while you handle the fun part: filling, rolling, and slicing these swirled Danish rolls.
The dough cycle produces a soft, buttery base that chills briefly before rolling out into a rectangle. Spread it with cinnamon sugar, scatter raisins and sliced almonds across the surface, then roll it into a tight log and slice into 10 portions.
An egg wash gives them a glossy, bakery-quality sheen, and they bake up golden and fragrant. Pull-apart tender on the inside, lightly crisp on the outside.
Pro Tips
- The 30-minute chill in the fridge makes the dough much easier to roll out. Don’t skip it.
- Roll the log tightly so the filling stays put when you slice. A loose roll means cinnamon and raisins escaping everywhere.
- Use a sharp knife or unflavored dental floss to cut clean spirals without squishing the rolls.
- Spraying water on top before proofing keeps the surface moist so the rolls rise evenly.
Ingredients
Directions
- Place first 6 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE.
Press start.
- Place the dough in a greased bowl.
Cover. Rest for about 30 minutes in the refrigerator.
Roll out the dough on a lightly floured surface into a 10 x 16 inch rectangle.
Spread the filling over the dough.
Starting at one short edge, roll the dough up tightly into a log.
Brush with beaten egg over the sealed end.
Cut the log into 10 equal portions.
Place on a greased baking pan.
Spray water on top. Proof at 90 degrees for 20 to 30 minutes.
Brush rolls with beaten egg.
Bake in 375℉ (190℃) oven for 10 to 15 minutes or until golden brown
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