28 Dec Cinnamon Rolls
- 2 cups + 2 tbsps flour (I mixed spelt and all-purpose flour)
- 2 ¼ tsp active dry yeast
- ½ cup oatmilk (or any plant-based milk)
- ¼ cup water
- 2 tbsps melted coconut oil
- 2 tbsps coconut sugar
- 1 cup Sukari dates
- ¼ cup + 2 tbsps water
- ¼ cup chopped pecans
- 2 tsps cinnamon
- Coconut sugar
- Chopped pecans
Pour water and milk into a bowl and heat it in the microwave (it should be warm, not hot).
Add sugar and yeast and mix. Let sit for 10 minutes.
In a large bowl, mix flour and salt and make a well in the centre. Pour the yeast mixture and the coconut oil into it and combine everything with your hands.
Knead the dough for 5 minutes and let it rise for 3 hours in an oiled bowl covered with a humid towel.
Now, prepare the filling. Blend the dates, water, cinnamon, and pecans until the mixture has a consistency like a caramel sauce.
Roll out the dough into a rectangle on a floured surface. Spread the filling evenly on it and roll the dough carefully (as if you were making makis).
Cut into rolls and place them into a greased baking tray. They shouldn’t touch each other.
Cover them with a humid towel and let them rise again for 2 hours.
Preheat the oven to 175° C and bake for 25-30 min. Once the cinnamon rolls are slightly golden, they’re ready.
For a yummy touch, you can sprinkle some coconut sugar and chopped pecans on top of your rolls once they’re cool.