There’s nothing better than waking up in the morning to the smell of freshly baked cinnamon bread and these worked a treat to tempt my teens who had stopped eating breakfast before school!
I’ve adapted the traditional cinnamon bun recipe to make it healthier so I know I’m sending them off with a fairly good start.
I tried to replace the sugar in the filling with an alternative sweetener but unfortunately, none of them melt in the way that sugar does, so it really can’t be replaced.
You also can’t omit the sugar in the dough, it’s needed to help the yeast rise. I’ve reduced it slightly though so that it’s a less sweet tasting bread.
And if course I’ve added some fruit by using raisins. I like flame raisins which are fatter and juicier!
Healthy Cinnamon Rolls
- 300 g strong white bread flour
- 150 g wholemeal flour
- 1 tsp salt
- 2 tbsp sugar
- 14 g easy bake yeast
- 1 omega 3 enriched egg
- 50 g olive margarine melted
- 125 luke warm semi-skimmed milk
- 75 g dark muscovado sugar
- 150 g raisins soaked in hot water
- 3 tsp cinnamon
- 50 g olive margarine
- Preheat your oven to 180 degrees C.
- Make the dough firstly by mixing together the flour and sugar. Add the salt to one side of the bowl and the yeast to the other. Crack the egg into the centre and begin to mix in the flour and sugar mixture, allowing it to fall in from the sides around the egg.
- Add the melted butter to the warm milk, pour into the centre and continue to mix until all the flour is incorporated. If it’s a little dry, add a splash of cold water.
- Once the dough can be moved around the bowl and the bowl looks clean, tip it out onto a floured surface and knead for 10-15 mins. You can use a mixer with a dough hook if you have one.
- Once your dough is lovely and elastic, pop back in the bowl, cover and leave in a warm place for 30-60 mins until it has doubled in size.
- Meanwhile, melt the butter, sugar and cinnamon in a pan over a low heat but don’t stir.
- Pace your baking tray in the oven to warm up.
- Roll out your dough on a floured surface into a large rectangle about 1cm thick.
- Spread the cinnamon mixture onto the dough, drain the raisins and sprinkle on top. Then roll the dough up tightly.
- Slice into 20 x 1 inch thick rounds and place on a lightly greased baking tray, leaving 2cm between each roll.
- Cover your warm baking dish and allow the rolls to prove again for 1 hour. At this point, you can pop them in the fridge overnight or bake straight away.
- Bake the rolls for 20 mins uncovered.
- Once baked, turn out onto a cooling wire.