Description
Delightful mini cinnamon rolls that are perfectly soft and filled with sweet cinnamon and butter, ideal for breakfast or snacks.
Ingredients
Scale
- 350 g All-Purpose Flour (Spelt Type 630)
- 5 g Active Dry Yeast
- 1 Pinch of Salt
- 25 g Granulated Sugar
- 50 g Soft Butter (+ 25 g for Greasing)
- 200 ml Lukewarm Milk
- 15 g Coconut Palm Sugar
- 1 tsp Ground Cinnamon
Instructions
- Mix the dry ingredients: In a large bowl, combine flour, active dry yeast, salt, and granulated sugar. Whisk until blended.
- Add the wet ingredients: Pour in the soft butter and warm milk. Knead for about 5 minutes until a smooth dough forms.
- Let the dough rise: Cover the bowl with a kitchen towel and place it in a warm spot for about 1 hour.
- Roll out the dough: Turn the risen dough onto a floured surface and shape into a rectangle.
- Fill and form: Melt the remaining butter and spread it over the dough, sprinkle with coconut palm sugar and cinnamon.
- Cut and roll the dough: Slice into strips, roll each strip tightly, and cut into 1.5 to 2 cm thick slices.
- Prepare for baking: Place mini rolls into a greased muffin tin.
- Bake to perfection: Preheat oven to 180°C and bake for 6-7 minutes until golden brown.
Notes
Consider adding raisins or nuts for added texture. Serve warm for the best experience.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg