Healthy recipes are, above all, well-balanced ones that provide the necessary nutrients for the body. Including seasonal, quality products in our recipes is part of the attitude and attention to the food we prepare. Food also provides us with emotional experiences and memories. What's better than the aroma of roasted pumpkin, cinnamon, vanilla and a freshly baked dessert on a cold and gloomy day?
These cinnamon rolls are a bit healthier, with a small amount of sugar and... they warm the soul.
Ingredients:
For the rolls:
220 g spelt flour + a little more for kneading
1 egg
100 g roasted pumpkin puree
50 ml fresh milk
25 g coconut sugar
1 tsp baking powder
3.5 g dry yeast (½ packet)
1 vanilla
½ tsp cinnamon powder
For the filling:
40 g coconut sugar
35 g butter
1 tsp cinnamon powder, full of zest
Vanilla sauce for serving
2 egg yolks
2 tsp starch
1 cup fresh milk
50 g coconut sugar
Vanilla
Method of preparation:
From the products for the rolls, knead a slightly sticky dough. On a floured surface, knead the dough and roll it out into a thick rectangular crust, approximately 25x20 cm in size. Spread the crust with the soft butter and sprinkle with sugar and cinnamon. Roll it up tightly from the wide side. Cut the roll into small rolls about 3 cm wide, which are arranged in a pre-oiled baking tray with the rolled part up. Let the cinnamon rolls rest for 15-20 minutes, then bake in a preheated oven at 1800C for about 15-20 minutes.
Serve with vanilla sauce, which is prepared as follows. Beat the egg yolks with the starch and a little of the milk. Place the remaining milk and sugar on the stove until it starts to boil slightly. Add the egg yolks in a stream. Stir continuously until the sauce thickens. If it is too thick, add more milk. Finally, season with vanilla.
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