Light Cinnamon Rolls

Summary

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

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Instructions

1. Preheat the oven to around 160 ° convection or 180 ° top / bottom heat.
2. 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.
3. 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.
4. 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.