CINNAMON ROLLS
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Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
PASTRY
- 190g cassava flour
- 120ml warm water
- 1 tbsp psyllium husk
- 4 tbsp coconut sugar
- 2 tbsp creamed coconut (melted)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp instant yeast
- 120 ml plant milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
FILLING
- 8 tbsp apple sauce
- 3-4 tbsp coconut sugar
- 1 1/2 tbsp cinnamon powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Frosting (optional)
- 2 bananas
- 10 tbsp coconut oil
- 1 tbsp coconut flour
METHOD
- Preheat the oven to 180c
- Proof the yeast in warm water for 5-10 minutes until frothy on top
- Mix together all the dry ingredients for the pastry, then pour in the yeast mixture, followed by wet ingredients ⠀⠀⠀⠀
- Stir until a dough forms and then cover with a kitchen towel and leave to rise in a warm area for 1 hour
- Roll the dough out using additional flour into a 25 x 10cm rectangle (use your hands if sticky ⠀
- Combine filling ingredients and spread over the pastry evenly
- Roll the dough away from you by starting with the short edge closest to you, and roll into a log carefully
- Cut the log into 3.5-4cm pieces and place into a lined baking tray, swirls up
- Bake for 30-40 minutes until the dough is spongy to the touch
- Leave the rolls to cool whilst you make the frosting (optional)
- Combine frosting ingredients in a blender until smooth and then top cinnamon rolls as desired
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