Whole Wheat Cinnamon Rolls
These healthy cinnamon rolls are made with whole wheat flour and without refined sugar but they still are sweet, soft and taste incredibly delicious.
Zutaten
Dough
- 200 g whole wheat flour
- 50 g all-purpose flour
- 140 ml milk (use low-fat or a non-dairy milk or your choice) approx. ½ cup + 1.5 tsp
- 10 g fresh active yeast (alternatively 4 grams of instant yeast)
- 1 tablespoon honey or maple syrup
- 1 pinch of salt
- 1 pinch of cinnamon
Filling
- 4 Medjool Dates
- 1 teaspoon cinnamon
- 10 g soft butter (room temperature, ½ tbsp)
Frosting
- 40 g fat reduced cream cheese (¼ cup)
- 10 g agave syrup or honey (2 tsp)
- 5 g soft butter (1 tsp)
Anleitungen
Dough
- In a bowl, combine the flours with a pinch of salt and cinnamon. Add the milk and butter to a saucepan and heat them over medium heat until the milk is lukewarm, and the butter almost melted. Add the milk-butter-mixture to the bowl along with the honey and crumble in the yeast. Knead the dough for 5 to 10 minutes until smooth. Shape the dough into a ball, place it in the bowl, cover the bowl with a cloth and allow the dough to rise for one and a half hours.
Filling
- Pit and coarsely chop the dates. Place them in a bowl and cover them with boiling water, let them soak for five minutes.
- Meanwhile, on a slightly floured work surface, roll out the dough into a rectangle. Then, drain the water and mash the dates with a fork into a fine puree. Add the cinnamon and butter, mix well.
- Carefully spread the filling evenly on the rolled-out dough, leaving some space towards the edges. Then, carefully roll up the dough starting from one of the shorter sides.
- Divide the dough roll into 8 pieces with a kitchen twine, place them side by side in a greased baking dish. Cover the dish with a cloth and let the rolls rise for another 30 minutes.
Baking
- After 30 minutes, bake the cinnamon rolls in the preheated oven at 160°C or 320°F at the convection setting (alternatively 180°C or 350°F) for 20 minutes. Let them cool down.
Frosting
- In a bowl, add the cream cheese, butter and agave syrup. Mix well until you have a smooth frosting. Use a spoon to evenly spread the frosting over the rolls.
Notizen
- Be sure to use room-warm butter for the filling and frosting.
- Leftover cinnamon buns can be kept covered in the refrigerator for two to three days.
- Whole wheat flour can be substituted for the same amount of white flour
- Vegan cinnamon buns: simply use vegan butter and maple syrup or agave syrup instead of honey. Also, omit the frosting or make it with vegan cream cheese.
- To freeze cinnamon buns, simply store the raw buns side by side (separated from each other with parchment paper) in a freezer-safe box. To thaw, place the dough in the refrigerator overnight and bake them the next day as described above.
Nährwerte
Serving: 1 rollCalories: 161kcalCarbohydrates: 26.6gProtein: 4gFat: 5gSaturated Fat: 5gPolyunsaturated Fat: 2.1gFiber: 2.7g
Hast du das Rezept ausprobiert?Lass mich wissen, wie es dir gefallen hat!