cinnamon rolls

Today we have a low-histamine recipe for the Swedish classic – cinnamon buns! They are fluffy, delicious and smell wonderfully of cinnamon.

This recipe is

• vegetarian
• Suitable for a low-histamine diet

Preparation time

55 minutes

Ingredients for approximately 16 cinnamon rolls

• 500 g spelt flour
• 1 packet of cream of tartar baking powder
• 100 g coconut blossom sugar
• 300 ml milk
• 2 egg yolks
• 1 pinch of salt
• 1 pinch of ground cardamom
• 125 g butter
• 1 level teaspoon of ground cinnamon

Additionally

• Flour for the work surface
• baking paper

preparation

• Knead together spelt flour, cream of tartar baking powder, 50g coconut blossom sugar, 300ml milk, 2 egg yolks, a pinch of salt, a pinch of cardamom and 75g soft butter to form a smooth dough.
• Roll out the dough into a rectangle (approx. 20x50cm) on a floured work surface. Melt 50g of butter – remove 1 tablespoon and set aside, then brush the dough evenly with the melted butter.
• Mix the remaining coconut blossom sugar and cinnamon – remove 1 tablespoon of this mixture and set it aside.
• Sprinkle cinnamon sugar over the dough.
• Roll the dough up lengthwise and cut it into 16 even pieces with a thread. To do this, place the thread under the roll and pull it crosswise over the ends of the roll; this way you cut the cinnamon rolls evenly without crushing them.
• Bake the snails on a baking sheet lined with baking paper in a preheated oven at 180°C for about 10 minutes until golden brown.
• Then brush with the remaining butter and sprinkle with cinnamon sugar.
• Serve warm if possible.

Our HistaFood tip

You can also serve the cinnamon rolls with cream cheese frosting. To make it, mix 100g cream cheese with 30g softened butter and 100g powdered sugar. Then spread it evenly over the cinnamon rolls.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.