Cinnamon Rolls with Nuts
Spoonsparrow cinnamon rolls with nuts are a juicy-sweet yeast pastry in American style – but much lower in calories!
Ingredients
- 75 ml milk (1.5% fat)
- 250 g flour
- 21 g fresh yeast (0.5 cube)
- 75 g cane sugar
- 50 g butter
- 1 egg
- 75 g pecans (or walnuts)
- 2 tsp ground cinnamon
- 4 tbsp Maple syrup
Instructions
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1.
Warm the milk until lukewarm. Put the flour in a bowl, press a well in the middle. Mix 3 tbsp milk, yeast and 10 g sugar and pour into the well. Cover and let rise for 15 minutes.
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2.
Melt the butter over low heat.
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3.
Add 30 g sugar, remaining milk, butter and egg around the rim of the bowl.
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4.
Knead the ingredients from the center with a hand mixer’s dough hooks until smooth. Cover and let rise in a warm place for about an hour, until nearly doubled in volume.
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5.
Meanwhile prepare the filling: chop pecans. Mix cinnamon with the remaining sugar.
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6.
Roll the yeast dough on a floured surface into a square of about 30 x 30 cm.
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7.
Brush the dough very thinly with maple syrup. Evenly spread the nuts and cinnamon-sugar mixture over it.
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8.
Roll up the dough slab and cut into 2 cm thick slices with a very sharp knife.
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9.
Place the cinnamon rolls on a baking sheet lined with parchment paper. Cover with a lightly floured towel and let rise for 20 minutes. Remove the towel. Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the second rack from below for about 15 minutes until golden yellow. Serve lukewarm.
