Name: cinnamon rolls
Cook time: 55 min
Total time: 55 min
Yield: 16 Servings
Ingredients: 500 g Dinkelmehl; 1 Pck. Weinsteinbackpulver; 100 g Kokosblütenzucker; 300 ml Milch; 2 Eigelb; 1 Prise Salz; 1 Messerspitze gemahlener Kardamom; 125 g Butter; 1 gestrichener TL gemahlener Zimt; Etwas Mehl für die Arbeitsfläche; Backpapier

Cook time

Knead spelt flour, cream of tartar baking powder, 50g coconut blossom sugar, 300ml milk, 2 egg yolks, 1 pinch of salt, 1 knife-tip of cardamom and 75g soft butter into a smooth dough.
Roll out the dough on a floured surface into a rectangle (approx. 20x50cm). Melt 50g butter – set aside 1 tablespoon of it, then brush the dough evenly with the butter.
Mix the remaining coconut blossom sugar and cinnamon – set aside 1 tablespoon of it.
Spread the cinnamon sugar over the dough.
Roll up the dough from the long side and cut into 16 even pieces with a thread. To do this, place the thread under the roll and pull the ends crossed over the roll. This way, you cut the cinnamon rolls evenly without squashing them.
Bake the rolls on a baking sheet lined with parchment paper in a preheated oven at 180°C for about 10 minutes until golden brown.
Afterward, brush with the remaining butter and sprinkle with cinnamon sugar.
Serve warm, if possible.

Note

We exclusively use ingredients from the SIGHI list, categories 0 and 1. Please always consider your individual tolerance.

cinnamon rolls

Cook time

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