Cinnamon Rolls (for 6 rolls)
Cinnamon Rolls (for 6 rolls)
• 250g wheat flour
• 133g plant-based milk
• 32g Purasana Coconut Oil (Melted)
• 4g dried yeast
• 3g salt
• 15g Purasana Coconut Blossom Sugar
• 10g Purasana Lucuma
• ½ tablespoon Purasana Chia Seeds + 1.5 tablespoons of water
• 50g powdered sugar + ½ tablespoon water + ½ tablespoon lemon juice (finishing)
• 1.5 tablespoons Purasana Coconut Oil (Melted)
• 1.5 tablespoons of cinnamon
• 1.5 tablespoons Purasana Coconut Blossom Sugar
1. Mix the chia seeds with the water in a bowl and let it sit for 15 minutes.
2. Combine all ingredients (except the coconut fat) with the chia mixture in the bowl of the food processor. Mix and knead on low speed for 5 minutes.
3. Add the coconut fat and knead for another 10 minutes on low speed.
4. Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise for 1 hour.
5. Punch the air out of the dough and roll it out into a rectangle of 25 x 15 centimeters.
6. Spread the dough with the coconut fat and sprinkle with cinnamon and sugar.
7. Roll everything up and gently pinch the seam closed. Place the seam side down and cut into 6 pieces.
8. Place in a baking dish (with the cut side up) and let rise for another hour.
Note: Leave some space between the rolls, as they will rise further.
9. Preheat the oven to 190°C and bake for 20 to 25 minutes.
10. Mix the powdered sugar with the water and lemon juice and brush this over the rolls.