Discover Zeeuwse Bolussen: The Quintessential Dutch Cinnamon Roll

Growing up, weekends often meant the delightful aroma of freshly baked Zeeuwse bolussen filling our home. My mother would bring them back from the town market, and they were always the highlight of our family gatherings. These aren’t just any sweet buns; they’re famously gooey, making it nearly impossible to eat them without getting wonderfully sticky hands. Beyond their incredible taste, the scent of these homemade buns is utterly irresistible, creating a warm and inviting atmosphere that epitomizes comfort food.

The Zeeuwse bolus is a proud culinary staple, readily available throughout Zeeland, a beautiful province in the Southwest of the Netherlands known for its coastline and unique traditions. However, venturing beyond this region, these traditional treats become much harder to find. This scarcity often leaves enthusiasts yearning for their distinctive flavor. Driven by a desire to bring this regional delicacy to a wider audience, and after countless attempts, adjustments, and rigorous taste-testing, I am thrilled to share what I believe is the perfect, authentic recipe for you to make your own Zeeuwse bolussen at home. This recipe captures the essence of those market-bought buns, ensuring that anyone, anywhere, can experience this delightful Dutch tradition.

If you’re a fan of sweet rolls and delicious baked goods, you’ll also adore these other recipes: delightful chocolate hazelnut turnovers, fun and easy monkey bread muffins, or these simple yet satisfying cranberry cinnamon rolls. Each offers a unique sweet treat experience that complements the joy of baking.

This recipe has been carefully adapted and perfected from the Dutch blog mammatjevanalles, ensuring an authentic taste and texture.

From now on, you can make these sticky sweet Zeeland bolussen yourself quickly and easily. The taste is SUPER and your whole house smells wonderful! You will always make this yourself from now on!

The Irresistible Magic of Cinnamon Sugar Coating

The defining characteristic of a true Zeeuwse bolus lies in its extraordinary cinnamon sugar coating. As I developed this recipe, I meticulously focused on replicating the exact sticky, caramelized perfection I remembered from my youth. When these buns bake in a hot oven, the cinnamon sugar mixture undergoes a magical transformation: it melts, bubbles, and caramelizes into a glistening, incredibly sticky layer that adheres perfectly to the soft, fluffy dough beneath. This isn’t just a sweet topping; it’s an integral part of the bolus experience, providing that iconic gooey texture and a burst of warm, spiced sweetness with every bite. The rich aroma that fills your kitchen during this process is a delightful preview of the deliciousness to come.

Essential Ingredients for Perfect Zeeuwse Bolussen

To embark on your journey to create these authentic Zeeuwse Bolussen – Dutch Cinnamon Rolls, you’ll need a selection of basic baking ingredients, each playing a crucial role in achieving the desired taste and texture. You can find the precise quantities and detailed measurements in the comprehensive recipe card located at the bottom of this blog post. Let’s delve into what makes each ingredient essential:

• Yeast: Crucial for leavening, this recipe specifically calls for ⅓ oz. (8 grams, two teaspoons) of instant yeast. Instant yeast can be mixed directly with the dry ingredients. If you opt for fresh yeast, you’ll need ⅔ oz. (16 grams), and if using active dry yeast, stick to ⅓ oz. (8 grams). Remember, both fresh and active dry yeast require activation by dissolving them in lukewarm milk before combining with other ingredients. This step ensures your dough will rise beautifully, yielding light and airy buns.
• Sugar and Cinnamon: This dynamic duo forms the heart of the bolus’s signature coating. When mixed, they create a fragrant cinnamon sugar that generously coats the outside of each bun. In the heat of the oven, this mixture transforms into a molten, caramelized, and delightfully sticky layer, perfectly adhering to the bun’s surface. While some recipes suggest brown sugar, the natural caramelization of white sugar with cinnamon is precisely what creates that authentic gooey exterior, making additional brown sugar unnecessary for this effect.
• All-Purpose Flour: The foundation of any good bread, all-purpose flour provides the necessary structure for these sweet buns. It creates a tender yet sturdy dough that can be kneaded and shaped effectively, ensuring a soft crumb once baked.
• Milk: Using whole milk is highly recommended as it enriches the flavor of the bolus, contributing to a fuller, more luxurious taste and a softer texture. The fats in whole milk help keep the dough moist and tender.
• Butter: Unsalted butter is preferred as it allows you to control the overall saltiness of your dough. It adds richness, tenderness, and helps create a beautiful golden crust. Ensure it’s at room temperature for optimal mixing with other ingredients.
• Egg: A single medium-sized egg, ideally at room temperature, plays multiple roles. It adds richness to the dough, contributes to a firmer yet tender crumb, and helps bind all the ingredients together, resulting in a more cohesive and flavorful bolus.
• Salt: A small amount of salt is vital to balance the sweetness and enhance the overall flavor profile of the bolus. It also plays an important role in controlling yeast activity and strengthening the gluten structure in the dough.

Crafting Your Own Dutch Sticky Cinnamon Buns: A Step-by-Step Guide

Creating these delightful Dutch sticky cinnamon buns is a rewarding process that combines a bit of patience with the joy of baking. For your convenience, a fully printable recipe card with a detailed, step-by-step description is available at the very bottom of this blog. Follow these instructions carefully to achieve perfectly gooey and flavorful Zeeuwse bolussen:

1. **Prepare the Bolus Dough.** In a large mixing bowl, combine the lukewarm milk, softened unsalted butter, room temperature egg, all-purpose flour, and instant yeast. Begin kneading this mixture with a stand mixer fitted with dough hooks. The dough will be quite sticky initially, so using a mixer is highly recommended over hand-kneading. After about 2 minutes of initial mixing, add the salt and continue to knead for another 8 to 10 minutes. This extended kneading time is crucial for developing the gluten, resulting in a dough that feels elastic, smooth, and soft to the touch. Once kneaded, transfer the dough onto a lightly floured baking sheet. To create the ideal humid environment for rising, slide the baking sheet into an oven that is turned off. Place a fireproof dish on the bottom rack of the oven and carefully pour boiling water into it. Promptly close the oven door and allow the dough to rise for a crucial 15 minutes. While the dough is rising, mix your granulated sugar with ground cinnamon in a separate bowl, then spread this fragrant cinnamon sugar mixture evenly onto a flat plate, preparing it for the next step.
2. **Shape the Initial Dough Rolls.** Carefully remove the risen dough from the oven. Gently divide the dough into ten equal pieces. The easiest and most consistent way to do this is by weighing the entire dough and then dividing that total weight by ten to get the precise weight for each piece. Roll each individual piece of dough into a smooth tube, approximately 6 inches (ca. 15 cm) in length. Next, take each dough tube and thoroughly roll it through the cinnamon sugar plate, ensuring it’s well coated. Arrange these sugar-coated rolls on a baking tray lined with fresh baking paper. Place this baking sheet back into the oven. Empty the now-cooled water from the fireproof dish and refill it with fresh boiling water. Return the dish to the bottom of the oven, close the door, and allow the rolls to rise for another 15 minutes in this warm, humid environment.
3. **Form the Iconic Dutch Cinnamon Rolls.** After the second rise, retrieve the dough rolls from the oven. At this stage, you will further roll out each strand of dough until it reaches an approximate length of 12 inches (ca. 30 cm). The dough should now be pliable and easy to work with. For maximum stickiness and flavor, roll each elongated strand a second time in the cinnamon sugar mixture, ensuring it is thoroughly coated. To form a traditional bolus, carefully wrap each sugared dough roll around three fingers, creating a spiral shape. Then, take the last piece of the dough strand and gently press it into the center of the spiral to secure its form. Place the newly shaped boluses back onto the prepared baking sheet. Once again, empty the baking dish and refill it with 1 cup (0.24 l) of fresh boiling water. Return the dish to the oven, close the door, and let the boluses rise for a final, crucial 35 minutes. This last rise helps them achieve their characteristic airy texture.
4. **Bake to Golden Perfection.** Once the boluses have completed their final rise, gently remove them from the oven and cover them with a clean tea towel to prevent drying while you prepare the oven. Leave the empty baking dish inside the oven. Preheat your oven to a high temperature of 480 °F (ca. 249 °C). Just before you’re ready to bake, pour fresh boiling water into the baking dish at the bottom of the oven. This creates steam, which is essential for caramelizing the sugar and achieving the perfect chewy, sticky crust. After the oven has preheated for approximately 20 minutes (allowing enough time for the steam to build), carefully place the baking sheet with the Zeeuwse bolussen into the middle of the oven. Bake them until they are beautifully golden brown, which should take approximately 6 minutes. As soon as you take them out of the oven, immediately turn them over. This step is critical because while the sugar is still melted and hot, it will easily spread and create that signature gooey, sticky bottom. Allow them to cool further on a wire rack, although many find them irresistible warm!

Enhance Your Bolussen: Tips, Substitutions, and Creative Variations

Making Zeeuwse bolussen is an art, and these tips will help you perfect your technique and even explore exciting new flavor combinations. From dietary adjustments to unique fillings, there’s a bolus for everyone!

• **Lactose-Free Adaptation:** For those with lactose intolerance or following a vegan diet, delicious bolussen are still within reach! Simply replace the unsalted butter with a high-quality vegan margarine and substitute the milk with a plant-based alternative such as soy milk or almond milk. While the flavor profile might shift slightly, the result will still be wonderfully satisfying and incredibly tasty.
• **Stuffed Bolussen:** Elevate your bolussen to a dessert-like treat by adding a luscious filling. Once your bolussen have cooled completely to room temperature, carefully slice them horizontally in half. Pipe a generous, delicious swirl of thickened homemade vanilla pudding onto the bottom half of each bun. Then, gently place the top half back on, creating a truly indulgent sweet pastry. You can find an excellent recipe for homemade vanilla pudding to make this variation truly special.
• **Currant Bolussen (Ghent Style):** For a delightful fruit-filled twist reminiscent of the Ghent bolus, incorporate currants into your dough. Start by soaking 2 oz (ca. 60 grams) of dried currants in hot water for about 10 minutes until plump, then pat them thoroughly dry. Spread these rehydrated currants on a separate plate. After the dough tubes have been rolled out to their 12-inch (ca. 30 cm) length and coated with cinnamon sugar, gently press the rolls onto the plate with the currants, ensuring they adhere well. Then, proceed to form the boluses as usual and continue with the rest of the recipe.
• **Ginger Boluses (Jewish Variant):** Discover a unique, spiced version resembling the Jewish ginger bolus. To create a fragrant ginger marzipan, finely grind 1 cup (150 grams) of blanched white almonds together with 1 cup (200 grams) of candied ginger in a food processor until a paste forms. Divide this ginger mixture into ten equal pieces and roll each into a thin tube approximately 10 inches (ca. 25 cm) long. When your dough strands are rolled out to 12 inches (ca. 30 cm), use a rolling pin to gently flatten them slightly. Place a roll of the ginger paste along the center of each flattened dough strip, then carefully fold the dough around the ginger paste, pinching the seam shut to enclose it. Now, form these filled dough strands into bolus shapes and continue with the baking instructions.
• **Achieving the Best Texture:** The secret to truly exceptional Zeeuwse bolussen lies in their environment during rising and baking. Always strive to let them rise briefly in a warm, moist environment. This helps the yeast activate optimally and keeps the dough from drying out, resulting in a wonderfully soft and airy interior.
• **Perfect Caramelization:** For that signature sticky, caramelized exterior, it’s essential to bake the bolussen very briefly in a very hot and humid oven. The high heat, combined with the steam from the boiling water, encourages the sugar to melt and caramelize rapidly, creating that irresistible gooey coating without over-baking the bread.

A Glimpse into the History of Zeeuwse Bolussen

The Zeeuwse bolus isn’t just a sweet bun; it’s a piece of Dutch culinary history, deeply rooted in the province of Zeeland. Its origins trace back to the 17th century when Sephardic Jewish bakers, fleeing persecution in Spain and Portugal, settled in the Netherlands, including Zeeland. They brought with them traditional baking techniques and recipes, including a form of twisted, sweet bread that was likely a precursor to the modern bolus. Over time, this evolved, incorporating local ingredients and tastes, eventually becoming the sticky, cinnamon-laced treat we know today.

Originally, bolussen were often baked on the bottom of the oven, allowing the sugar to caramelize directly on the hot surface, creating an even gooier, stickier crust. While modern ovens have changed some baking methods, the essence of that unique caramelization remains key to an authentic bolus. For centuries, these sweet buns have been a staple at Zeeland’s markets, bakeries, and family tables, representing a simple yet profound part of the region’s cultural identity. To this day, there are annual competitions in Zeeland to determine the best bolus baker, showcasing the deep pride and tradition associated with this delightful pastry.

What are Zeeuwse Bolussen?

Zeeland Boluses are sweet, twisted cinnamon buns that originally come from the Dutch province of Zeeland. They have a soft, bread-like texture and are covered in a delicious, intensely sticky and caramelized cinnamon-sugar coating. They are traditionally eaten with coffee or tea.

Why are they called “Zeeuwse Bolussen”?

They are named after their region of origin, Zeeland, a province in the southwest of the Netherlands. The word “bolus” itself is thought to come from the Yiddish word “bole” or the Spanish “bolo,” both meaning a fine, spherical cake or pastry, reflecting their historical roots with Sephardic Jewish bakers.

How should I eat a Zeeuwse Bolus?

Traditionally, bolussen are enjoyed warm, often with a pat of butter (though they are rich enough on their own!). They are a popular accompaniment to coffee or tea, especially during breakfast or an afternoon break. Don’t be afraid to get your hands sticky – that’s part of the authentic experience!

Can I make Zeeuwse Bolussen ahead of time?

Yes, bolussen are best enjoyed fresh, but they can be stored at room temperature in an airtight container for up to two days. For best results, gently warm them in a microwave for 15-20 seconds before serving to restore their softness and the gooey caramel. They also freeze exceptionally well for longer storage.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa

Explore More Sweet Buns & Bread Recipes

If you’ve enjoyed making these Zeeuwse Bolussen, you’ll love diving into other sweet bread and bun recipes. Expand your baking repertoire with these delicious options: