Healthy treat- Whole meal cinnamon roll

 

 

 

Cinnamon is one of the oldest and revered spices in the world and was so highly prized that it was considered more precious than gold. It has been valued by nearly every culture for centuries for its pleasant sweet aroma, pleasant taste and remarkable medical qualities.

This cinnamon roll recipe is one I can give my family without feeling guilty on a Sunday morning. With far less sugar and butter than traditional cinnamon rolls, and with wholemeal replacing white flour, it is much more healthy. The brown sugar cinnamon swirl that goes through the middle adds that wonderfully sweet character to this simple dough. If you prefer to have some extra sweetness, mix a ¼ cup of powder sugar with 2 tablespoons of milk and drizzle it over the rolls when they are still warm. Personally, I prefer mine less sweet with just the sweet cinnamon flavor coming through.

I like to bake my cinnamon rolls in a muffin pan because it adds an extra crispy texture around the edges. They also look great.

 

Whole meal cinnamon rolls

Bread dough

Whole meal flour-150g

Bread flour-150g

Salt-4 g

Milk-200-250 ml

Brown sugar-20g

Dry yeast-6 g(11/2 teaspoon)

Egg-1

Butter-20g

Method

  •  Mix whole meal flour, bread flour and salt in a large bowl.
  • Warm the milk slightly and mix with brown sugar and yeast.
  • Knead the flour mixture with milk mixture, egg and butter until elastic (10-15 minutes)on a work surface.
  • Keep in an oiled bowl and cover with cling film or a wet cloth.
  • Keep in a warm area until the dough has doubled in volume (about40-50) minutes 

 

 

Cinnamon filling

Powdered brown sugar-1/4 cup

Cinnamon powder-1 tablespoon

To make the cinnamon filling just mix the brown sugar and cinnamon powder until uniform.

 

 

Shaping the rolls
  • Roll the dough into a square shape of 1 inch thickness.
  • Spread the cinnamon filling mixture evenly over the top.
  • Roll the dough from one side to get a neat and tight roll .
  • Pinch and seal the sides and edges.
  • Cut the roll into twelve even rolls and keep in the buttered muffin pan.
  • Keep in a warm place until the rolls double in size .
  • Bake in a pre heated oven (200 degree centigrade) for twenty minutes or until they are golden brown.