Woohoo! I’m so happy that I finally tackled this kind of dish AND succeeded! I’ve been thinking about trying to make my own cinnamon rolls for quite a while. And once I started with them, it actually didn’t take long until they worked out just fine
I’ve also created this super yummy sugar-free icing which helps to keep the cinnamon rolls moist and also adds nicely to the flavour. The cinnamon rolls also taste awesome without the glazing
For 9 cinnamon rolls you’ll need:
For the dough:
3/4 cup (105g) buckwheat flour
3/4 cup (105g) brown rice flour
1/2 cup (60g) tapioca starch
2 tablespoon fiber husk
2 heaped tablespoon (30g) coconut sugar
1/2 teaspoon salt
1 cup warm water
2 teaspoon active dried yeast
1 teaspoon coconut sugar
1/4 cup warm water
1 tablespoon apple cider vinegar
3 tablespoon olive oil
For the cinnamon cream:
1/2 cup water
3-4 teaspoon ground cinnamon
For the first glaze:
1 tablespoon coconut sugar
1 tablespoon water
1 tablespoon oil
For the second glaze:
10g coconut oil
20g coconut cream
2 teaspoon cashew cream
Let the dates soak in 1/2 cup water. This way they are easier to blend into a cream later. Place aside.
Mix the active dried yeast with 1 cup warm water and stir well to dissolve. Then add the 1 teaspoon coconut sugar and stir again to dissolve. Place aside until foamy on top (approx. 10 minutes).
Mix the dry ingredients for the dough in a medium sized bowl.
Add the yeast mixture, 1/4 cup warm water, apple cider vinegar, olive oil to the flour mix and stir well.
Cover with a damp (and clean) dish-washing towel and place in a warm spot for approx. 1 hour.
Dust surface with flour and pour the dough out of the bowl, kneading it well for a few minutes. If it is too sticky, just add a little more flour.
Roll the dough to a rectangular shape, approx. 1/2 cm thick. Place it in a warm spot again to rise for approx. 15 minutes.
In the meantime prepare the cinnamon cream. Blend the dates with the water that they are soaking in to a fine cream. Add the cinnamon and stir well.
Spread the cinnamon cream evenly on top of the dough.
Carefully roll the dough up from the shortest side.
Then cut it in slices of approx. 2-3cm and place them onto a baking paper lined tray. Keep a distance of at least 1cm between the rolls.
If they look a little rough on the corners, dip your fingers in cold water and smooth them gently.
Place the tray in a warm spot again and let rest for approx. 15 minutes.
Then place the tray in the oven WITHOUT preheating. The temperature should be 190°C. Bake for approx. 12 minutes.
In the meantime prepare the first glaze in a small cup by stirring all ingredients until well dissolved.
When the cinnamon rolls start to get dry on top (which should be after approx. 12 minutes of baking), take them out of the oven and brush on the first glaze.
Then bake for another 5 minutes at 190°C.
Let cool down completely before adding the second glaze.
For the second glaze, place the coconut oil and coconut cream in a cup which then gets placed in a bowl of hot water. This way both will melt well. Then add the cashew cream. Place aside to let cool down as well.
Once the cinnamon rolls have cooled down properly, add the second glaze. I use a teaspoon and drizzle the glaze all over the cinnamon roll until it runs down on the sides. Let set for a few hours.