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Today I bring you one of the typical desserts of my country: the Cinnamon Roll. They are perhaps one of the most aromatic and fluffy sweets I have ever tasted and in Sweden they are associated with fika, a deeply rooted custom that consists of meeting with friends, family or work colleagues to rest and have a coffee with buns like this one.
Did you know that an average one Swedish person eats more than 300 Cinnamon Rolls per year?
Although it is sometimes considered an American product, Cinnamon Rolls were born in Sweden 100 years ago and can be enjoyed all over the world today.
I propose, as always, that you make them at home, so you can give them your personal touch. In this case, I have substituted the usual flours for Oats, tapioca and buckwheat to make a gluten-free bun; In addition, I added a little Cocoa powder and Dark Chocolicius for a nice final touch. The result was a complete success that I will be repeating for sure, what do you think?
Cinnamon, the key ingredient
Cinnamon is one of the most appreciated exotic spices. Coming from the bark of a Sri Lankan tree, it has been used for thousands of years not only to flavor dishes in the kitchen, but also to combat pathologies since it is an ingredient with important antioxidant, anti-inflammatory, antibacterial, probiotic properties …
- Helps to control diabetes.
- Improves digestive problems such as gas or diarrhea.
- Decreases fatigue.
- Improves mood.
- Helps fight cholesterol.
- Fights respiratory infections.
- Improves digestion.
- Lowers blood pressure.
- Reduces the accumulation of fat.
- Has a satiating effect.
- 160 gr butter
- 240 gr Vanilla Oats
- 120 gr Tapioca Starch
- 140 gr Buckwheat Flour
- 15 gr of organic yeast
- 1 egg
- 120 gr of honey or agave syrup
- 120 ml of water or warm milk
- Vanilla extract
- Cocoa Powder
- 1 tsp salt
- Chocolicius Black
Activate the dry yeast with the warm milk and a tablespoon of honey. Stir and let stand about 10 minutes or until it starts to bubble.
Put the rest of the ingredients in a bowl and add the activated yeast. With your hands or a silicone spatula, knead for about 5 minutes until all the ingredients have come together well.
Make a ball with the dough and leave it to rise in a bowl for about an hour.
Once this time has passed, work the dough a little on the table. Use a little more oat and give it a rectangular shape with the rolling pin.
Brush the entire surface with the butter generously, and spread the cinnamon and a piece of melted Dark Chocolicius.
Roll up the dough and cut into portions about 2cm thick.
Put each roll on the baking tray and cover with film for another hour.
Brush a beaten egg on top.
Preheat the oven to 180ºC and bake for about 20 minutes or until lightly browned.
Let it cool and decorate on top with a little Powdered Cocoa and more cinnamon.