Heart-shaped Cinnamon Rolls 🤎

🧺 Ingredients

(8 cinnamon hearts, total approx. 380 g)

Dough

• 10 g fresh yeast

• 75 g Loprofin flour

• 100 g Mevalia flour

• 100 ml ProZero milk or LP drink

• 25 g cane sugar

• 25 g butter

• a pinch of salt

  
  

Filling

• 50 g plant-based butter

• 50 g cane sugar

• 20 g ground cinnamon

  
  

For brushing

• 1 pc quail egg, beaten with a little bit of low-protein milk (10–15 ml)

  
  

🤎 Phe per serving

• Whole recipe: approx. 325 mg Phe

• Phe per gram: 325 ÷ 380 ≈ 0.86 mg Phe / g

1 cinnamon heart

• approx. 47 g➡️ ≈ 40 mg Phe per piece

🧮 Phenylalanine (Phe) Calculation – whole recipe

Ingredient	Amount	Phe (mg)
Loprofin Damin flour	75 g	≈ 5 mg
Mevalia flour	100 g	≈ 20 mg
Fresh yeast	10 g	≈ 200 mg
Ground cinnamon	20 g	≈ 40 mg
Quail egg	1 pc (10 g)	≈ 60 mg
Other ingredients	–	negligible
TOTAL (whole recipe)		≈ 325 mg Phe

👩‍🍳 Instructions

1. Mix the yeast with 50 ml lukewarm milk and 5 g sugar, then let it activate.

2. In a separate bowl, combine the flours, remaining sugar, remaining lukewarm milk, butter, and a pinch of salt.

3. Combine all the ingredients and knead everything together until a smooth dough forms.

4. Cover the dough and let it rise for about 1 hour.

5. Once risen, divide the dough into 8 equal portions and shape each into a small ball.

6. Roll each ball into a thin sheet, spread with butter, and evenly sprinkle with cinnamon sugar (made by mixing 20 g ground cinnamon and 50 g sugar for all 8 cinnamon hearts).

7. Roll the dough sheet into a firm roll and shape it into a heart (see the video for detailed shaping instructions).

8. Let the shaped hearts rest for about 10 minutes.

9. Brush with the beaten quail egg mixed with milk.

10. Bake at 190 °C (374 °F) using top and bottom heat for 15–20 minutes or until beautifully golden.

And Enjoy 🤎