Nutritional Value
Calories: 208 kcal
Carbs: 32 g
Protein: 5 g
Fat: 6 g
Ingredients:
| 15 g | yeast |
| 2 dl | lukewarm water |
| 1/2 tsp | salt |
| 1 tsp | cardamon |
| 1 |
honey |
| 2 | eggs |
| 1 tbsp | rapeseed oil |
| 2 dl | whole wheat flour |
| 4 1/2 dl | wheat flour (might need more or less) |
| 15 | soft dates |
| 60 g |
MCT Oil Powder Vanilla |
| 2 1/2 tbsp | cinnamon |
| 2 tbsp | water |
| eggs for brushing the buns | |
| optional icing for decoration |
Instruction:
1. Dissolve the yeast in the lukewarm water in a large bowl. Then add the salt, cardamom, honey, egg, and rapeseed oil to the bowl and mix everything together with a spoon.
2. Pour the whole wheat flour into the bowl and stir well. Then add the all-purpose flour a little at a time while stirring. You can use a bread machine, a hand mixer, or your hands to knead the dough. The dough should not be sticky. Let the dough rise for an hour in a warm place and make the filling in the meantime.
3. Pit the dates and place them in a mini chopper along with the MCT Oil Powder, cinnamon, and water. Blend everything thoroughly into a paste that can be spread over the dough. Add a little more water if needed.
4. Once the dough has finished rising, roll it out into a large rectangle on a floured surface. It should measure approximately 40 x 50 cm. Spread the filling over the dough and roll it up. Now cut the dough into 12 cinnamon rolls with a sharp knife and place them on a baking sheet lined with parchment paper. There should be a little space between each cinnamon roll to allow them to rise. Let the cinnamon rolls rise for 30 minutes.
5. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan-forced 10 minutes before the cinnamon rolls are to be baked.
6. Crack an egg into a bowl and whisk it. Brush the cinnamon rolls with the egg and bake them in the oven for 20-25 minutes until they are golden and baked through.
7. Let them cool a bit before serving and optionally decorate with some icing.
The number of calories and nutritional content is per cinnamon roll, and the recipe yields 12 cinnamon rolls.