I love cinnamon rolls. As a kid I have sweet memories of baking cinnamon rolls with my mum. The best part was sprinkling the cinnamon all over and rolling the dough together into a long spiral, ready to be cut into round and yummy buns — and I still always taste the dough! I have to know how it tastes before I bake them, for quality control and because it’s fun! If you ask me, I’m ready to have a cinnamon roll any time; and because of these magic cinnamon rolls, I actually can, since these are a healthier version of the classics.
These are great for boosting your energy-level or just as a any-day-treat. They are sugar- free, lactose-free, all-natural, and contain fiber and cinnamon that help stabilize blood sugar. And not to forget: they make you smile as they melt in your mouth!
If you ask me, I’m ready to have a cinnamon roll any time; and because of these magic cinnamon swirls, I actually can!
(healthy and opt. gluten-free)
– a healthier and juicier version of the classics
These are great for boosting your energy-level or just as a any-day-treat. They are sugar free, lactose-free, all-natural and contain fibre and cinnamon that help stabilize the bloodsugar. And not to forget; they make you smile as they just melt in your mouth!
150 grams/5.3 oz/0.3 lb butter/coconut oil
150 grams/5.3 oz/0.3 lb/125 ml Agave syrup OR Acasia honey
250 ml/1 cup water
250 ml/1 cup milk (lactose-free or soy)
250 ml/1 cup yoghurt naturell (lactose- free or soy)
1 kg/35 oz/2.2 lb all- purpose flour (gluten free if you prefer)
2 1/4 oz acvtice yeast
1 medium sized egg
2 tablespoons FiberHusk/ Psyllium Husk
1.5 teaspoon grounded cardamom
0.5 teaspon salt
For the filling:
50 grams/ 2 oz butter/coconut oil
1. Mix the dry ingredients, including the dried active yeast. If you use fresh yeast, you should blend it into the luke warm liquid in the next step.
2. Melt the butter on low heat, remove from heat and add the milk. Boil some water in a waterboiler. Mix the melted butter and milk- mix with the yoghurt natural and stir until even. Add water until the liquid reaches ca. 40 degrees celsius (a bit warmer than your fingertip). Make sure it is not too hot! If you use fresh yeast the temperature should be 37 degrees celsius.
3. When desired temperature, add the liquid into the dry ingredients and mix it well until smooth. Add some more liquid if it seems dry. It´s better that it is a bit to wet when it is going to rest and grow.
4. Sprinkle some flour on top of the dough, and cover it with a plastic bag. Wrap a blanket around it, and but it somewhere warm. Let the dough rest at least an hour.
5. Form the dough to a big rectangular and flat shape. Melt the butter/coconut oil for the filling.
6. Spread the melted, cooled down butter/coconut oil over the dough. Sprinkle cinnamon and coconut sugar on top. Roll the dough towards you. Paste the end of the dough with some water to make it stick.
7. Cut the dough into 35-40 pieces, and place them with some distance between them on sheets. Let rest for 30 minutes in a warm place. They should double their size. Preheat the oven to 200 degrees celsius.
8. Bake one sheet at a time for 8-10 minutes at 200 degrees celsius until golden on the edges.
9. Cool down on the cinnamon rolls at the sheets for some minutes, then transfer to a wire rack.
If you are in the frosting mode I suggest to go with a light frosting out with frosted sugar and a tiny drop of water, until desired consistence then cover the cinnamon rolls with the frosting.
I have posted the recipe to Yummly. Please check out my guest post, Simple cinnamonrolls made skinny to find the recipe and method. If you use different measurements, just use the unit converting calculator and you’ll be all good. You will not regret. I am addicted to these super moist cinnamon rolls!