Best Dutch cinnamon rolls recipe (Zeeuwse bolussen)

Zeeuwse bolussen are a traditional Dutch pastry that is loved by many. They are sticky, gooey cinnamon buns with lots of sugar. Best eaten warm!

What are Zeeuwse bolussen

In the Netherlands we call this delicacy ‘Zeeuwse bolussen’. Other names are Zeeland rolls or Dutch cinnamon rolls. They are named after the province they come from: Zeeland.

Zeeuwse bolussen are not made like most cinnamon rolls. You don’t need a rolling pin to roll out the dough, spread the sugar mixture on top, roll it up and cut it into slices.

Instead, the dough is divided into equal parts, rolled into individual ropes in a sugar mixture, and then spiraled into shape.

The result is an amazingly sticky, gooey cinnamon roll. The dough is still soft and tender and a perfect match for the cinnamon roll crust. Which is mostly gooey, but has some nice crispy edges.

How to make Dutch cinnamon rolls

As you know, these Dutch sticky buns are made a little differently than traditional cinnamon rolls. You start by kneading the dough in the bowl of a stand mixer and let it rise in a warm place for about 1 hour, until it has doubled in volume. Depending on the temperature, this may take a bit longer (or shorter!).

Nothing strange so far. But now: divide the dough into equal parts. These little balls of dough are rolled into ropes and you roll them in a cinnamon-sugar mixture. There is no melted butter in this mixture, just dark brown sugar and cinnamon. The sugar sticks to the dough as you roll it.

When they are long enough, shape them into a spiral. Place them on a baking sheet lined with parchment paper. Cover the rolls with plastic wrap or a clean tea towel and let them rest for another hour.

Now they are ready for the oven! You will bake the buns in just 7-9 minutes on a really hot temperature. Keep an eye on them to prevent them from drying out.

How to serve Zeeland rolls

I like my Dutch cinnamon rolls best when they are still warm, so good! That is the only way I have ever eaten them.

A combination you sometimes see: filled with pastry cream! That must be delicious.

If you like the classic cinnamon roll topping, you could even use cream cheese frosting for the buns, but that is not a traditional topping for these buns.

How to store Zeeland rolls

They may be so good you want to eat them all in one sitting, but it is perfectly possible to store them and enjoy them later.

Store Dutch cinnamon rolls

At room temperature, these rolls will keep fresh for 2-3 days in a closed container outside the refrigerator.

Freeze Dutch cinnamon rolls

If frozen in an airtight container, they will keep fresh for up to 3 months.

BAKING TIP: Want to try another Dutch classic? Try baking these stroopwafels!

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4.73 from 11 votes

Recipe for Dutch Cinnamon Rolls (Zeeuwse bolussen)

Zeeland bolussen are delicious, sticky, sugared rolls from the Dutch province of Zeeland. You could say they are the Dutch cinnamon buns.

Prep Time30 minutes mins

Cook Time9 minutes mins

Resting time2 hours hrs

Total Time2 hours hrs 39 minutes mins

Servings: 12 servings

Ingredients 

Metric | US Customary

• 500 grams all purpose flour
• 280 ml milk lukewarm
• 10 grams dry instant yeast
• 1 egg M
• 50 grams unsalted butter
• 10 grams salt
• 500 grams dark brown sugar
• 1.5-2 tbsp cinnamon

Instructions

• In a large mixing bowl, combine flour, milk, yeast, egg, butter, and salt. Knead into a smooth dough using a dough hook for about 10 minutes. The dough should be a little sticky, but that’s okay.
• Let the dough rise, covered, in a warm place for 1 hour or until doubled in volume.
• Meanwhile, stir in the dark brown sugar and cinnamon (to taste) in a small bowl and spread the mixture on a baking sheet.
• Dump the dough onto your work surface and squeeze out the air. Divide into 12 equal parts.
• Form balls, roll in sugar and let rest for 15 minutes.
• Roll the dough balls in the sugar into a string about 35 cm/14 inches long.
• Roll the string into a spiral, starting in the middle. Tuck the end of the string under the roll. Place the buns on a baking sheet with enough space between them. Cover and let rise for 1 hour.
• Bake the boluses at 250°C/480°F (conventional oven) for 7-9 minutes. Keep a close eye on them, as they can bake quickly and you don’t want them to bake too long and become dry.
• After baking, immediately turn the boluses upside down on another plate or platter. Let them cool there. Flip the entire plate or use a spatula to move and flip each one. Do not use your hands as the sugar is very hot.

How to store

2-3 days in a closed container outside the refrigerator.