Cinnamon rolls
Cinnamon rolls
Ingredients
For the dough
For the stuffing
For the syrup
Instructions
Video
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In a small pot add all the necessary ingredients for the syrup and boil for 5 minutes.
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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.
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Next, add the flours, the cinnamon and salt.
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Place the bowl at the mixer and knead using the hood attachment for 7 minutes, at the lowest speed.
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Remove the dough from the bowl and knead with your hands on a working bench, until you have a smooth dough.
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Let the dough covered for 90 minutes, so it can rest and to double its volume.
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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.
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Sprinkle the phyllo’s surface with brown sugar, cinnamon and lay the green apple, raisins and copra.
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Wrap the phyllo into a big roll, as seen on the video.
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Using a sharp knife, cut into smaller rolls, making sure they have the same thickness. You will have approximately 20 pieces.
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Place a parchment paper at the oven’s tray and then place the rolls, making sure they all have a gap between them.
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Cover with plastic wrap and towels and let them expand for 1 hour.
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Bake in a preheated oven, set on the resistors, at 190℃, for 25 minutes.
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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.
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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.
cinnamon, rolls, fasting, sweets