Cinnamon Rolls

Cinnamon Rolls are our Christmas tradition, but we also make them quite often throughout the year <3

Ingredients:

Dough:

• 20g fresh yeast

• 150g Nutricia flour

• 200g Mevalia flour

• 200 ml Pro Zero or LP drink

• 50g brown sugar

• 50g butter

• A pinch of salt

Filling – Cinnamon Paste:

• 100g butter

• 90g brown sugar, 1 packet of vanilla sugar

• 20g ground cinnamon = 40mg Phe

  
  

For brushing:I use 2 quail eggs mixed with a little Pro Zero milk. If you don’t have quail eggs, you can use regular egg yolks. Both options contain approximately 120mg Phe.

Total weight of baked cinnamon rolls: 722g / 15 cinnamon rolls

Phe Calculation:

1. Option without egg yolk:The Phe calculation is 0.17 mg Phe per gram of cinnamon roll, which means each cinnamon roll contains approximately 8 mg Phe.

2. Option with egg yolk or 2 whole quail eggs:The Phe calculation is 0.33 mg Phe per gram of cinnamon roll, which means each cinnamon roll contains approximately 16 mg Phe.

   
   

Instructions:

1. Make a yeast starter with the yeast, 100 ml of lukewarm milk, and 10g sugar.

2. In a separate bowl, combine the flour, remaining sugar, the rest of the lukewarm milk, and plant-based butter.

3. Mix everything to form a dough.

4. Let the dough rise for 1 hour.

5. After the dough has risen, roll it out into a thin sheet (don’t forget to sprinkle the work surface with flour) and spread the cinnamon paste on top.

   
   

6. Roll up the dough sheet and cut it into pieces. Then, press to form nice spiral shapes.

7. Place the rolls on a baking sheet lined with parchment paper.

8. Brush with egg yolk (optional).

   
   

9. Bake at 190°C (375°F) for 15 minutes using the top and bottom heat settings.

Enjoy your cinnamon rolls!