Cinnamon rolls

Cinnamon rolls


Cinnamon rolls

Difficulty: Intermediate Preparation time 20 min Cooking time 25 min Ωρα ξεκούρασης 150 min Total time: 3 hrs 15 mins Portions: 20


For the dough

For the stuffing

For the syrup


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  1. In a small pot add all the necessary ingredients for the syrup and boil for 5 minutes.

  2. At the mixer’s bowl add the almond milk, olive oil, yeast and sugar. Mix with a fork and let it for 5 minutes, in order to activate the yeast.

  3. Next, add the flours, the cinnamon and salt.

  4. Place the bowl at the mixer and knead using the hood attachment for 7 minutes, at the lowest speed.

  5. Remove the dough from the bowl and knead with your hands on a working bench, until you have a smooth dough.

  6. Let the dough covered for 90 minutes, so it can rest and to double its volume.

  7. Next, at a slightly floury working bench roll out the dough, using a rolling pin on a thin phyllo, as much bigger as you can find.

  8. Sprinkle the phyllo’s surface with brown sugar, cinnamon and lay the green apple, raisins and copra.

  9. Wrap the phyllo into a big roll, as seen on the video.

  10. Using a sharp knife, cut into smaller rolls, making sure they have the same thickness. You will have approximately 20 pieces.

  11. Place a parchment paper at the oven’s tray and then place the rolls, making sure they all have a gap between them.

  12. Cover with plastic wrap and towels and let them expand for 1 hour.

  13. Bake in a preheated oven, set on the resistors, at 190℃, for 25 minutes.

  14. Once out of the oven, use a pastry brush, dip it into the cold syrup and baste the rolls, making sure to spread the syrup everywhere. The more the syrup, the more tasteful the rolls will be.

  15. Once they are totally cooled down, either put them in a bowl with a cap or you can either wrap them so they can be maintained soft.

Keywords: cinnamon, rolls, fasting, sweets