No-yeast Cinnamon Rolls
PREP 20 MIN•COOK 25 MIN
DF
GF
V
Number of servings
2
1⁄3 cup (48 1⁄2g) whole wheat spelt flour (or gluten free)
1⁄8 tsp baking powder
1⁄8 tsp baking soda
1⁄8 tsp ground cinnamon
1⁄8 cup (18ml) milk, reduced fat (or dairy-free alternative)
1⁄8 cup (9 1⁄4g) coconut oil melted
1⁄8 large egg lightly beaten
1⁄4 tbs maple syrup (honey or rice malt syrup) divided
1⁄8 tsp apple cider vinegar
Filling
1⁄8 cup (7 1⁄8g) almond meal
1⁄8 cup (9ml) maple syrup (honey or rice malt syrup)
1⁄8 tbs coconut oil melted
1⁄4 tsp ground cinnamon
Preheat oven to 320°F/fan-forced 290°F and line a baking sheet with baking paper.
In a large bowl, whisk together flour, baking powder, baking soda and cinnamon until combined.
Add milk, coconut oil, egg, half the maple syrup and vinegar and mix until dough comes together and is smooth.
For the filling, combine all ingredients to form a wet paste.
Roll dough out onto a lightly floured bench into a rough 10 x 15 inch rectangle shape.
Spread filling evenly over the dough, covering it entirely. Roll up along the long edge so you have one long log. Using a serrated knife cut into 14 even rolls.
Arrange on baking sheet, cut-side-up and barely touching, allowing just a little room for them to expand.
Bake rolls for 20 minutes. Remove from oven and brush with remaining maple syrup and return to oven for a further 5 minutes to glaze. Set aside to cool.
Store in an airtight container for up to 4 days or frozen for up to 3 months.
Energy (kJ)
797 kJ / 190 cals
Protein
4.2 g
Fat
8.8 g
Sat. Fat
6 g
Carbs
23 g
Sugar
5.1 g
Fiber
2.5 g
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