Cinnamon Scrolls
Makes 12
Ingredients: For the dough: 3/4 cup warm almond milk 1/2 tbsp coconut oil, melted 2 tbsp coconut sugar 1/2 tsp salt 2 1/4 tsp dry yeast 2 1/2 cups wholemeal spelt flour For the filling: 6 tbsp coconut sugar 2 tsp ground cinnamon 1/2 tbsp coconut oil, melted Methods: In a bowl, stir together the milk, oil, sugar and salt. Sprinkle the yeast on top and leave the mixture for 15 minutes or until the mixture begins to froth. Mix 1 1/2 cups of flour. If the dough is still wet, add a few tbsp of flour at a time until the dough begins to hold its shape. Turn the dough onto a well-floured surface and knead for 4 minutes or until the dough springs back when you gently press your finger into it. Let the dough rest while preparing the filling. To prepare the filling, mix the coconut sugar and cinnamon together in a small bowl. On a clean and well flared bench roll the dough out into a 40x25cm rectangle. Brush with the melted oil a 2cm border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 2cm border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won't stick together, gently brush the second longer edge with water before pinching to seal. Slice the log into 12 pieces using a sharp knife. Place the rolls into a rectangular baking dish that is lightly greased with coconut oil and cover the pan with a clean towel. Set the dish aside for 30-40 minutes or until doubled in size in a warm spot. Preheat the oven to 175C. Bake the cinnamon rolls for 20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving. |