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
Light Cinnamon Rolls
Light Cinnamon Rolls

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.

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