Light Cinnamon Rolls
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g mararine, (semi-fat)
- 100 ml milk, 1.5%
- 40 g aave syrup, alternatively honey or suar
- 300 g spelled flour, type 630
- 1 teaspoon Baking powder
- 1 egg white
- 20 g suar, with cinnamon
Print Recipe
Pin Recipe Instructions
- Preheat the oven to around 160 ° convection or 180 ° top / bottom heat.
- Mix the margarine with the milk and agave syrup or another sweetener. Mix the flour with the baking powder and add to the margarine-milk mixture. It is best to knead with the dough hook of the hand mixer or the food processor. Finally, knead the dough with your hands.
- Divide into two parts and roll them out into as rectangular a shape as possible. Brush the pastry sheets with egg white and sprinkle with the cinnamon sugar. Roll up from one end and cut the rolls into slices about 1-1.5 cm thick.
- Place the resulting snails on a baking sheet lined with baking paper, leave some space between the snails and put them in the oven for 10-15 minutes.
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