Cinnamon Rolls

The smell of these rolls baking in the oven is reason enough to make them. They also taste sensational; soft, sweet, sticky and totally delicious. What’s more they have absolutely no added sugar, instead using a combination of date paste for the filling and some erythritol for added sweetness. They do take a few hours from start to finish but there is actually not much work involved as most of the time is spent waiting for the dough to rise. The end result is well worth the wait.


Makes 7 rolls

For the dough

300g strong white bread flour

½ tsp salt

1 ½ tbsp granulated erythritol

2 heaped tsp dried yeast

140g water

65g extra virgin olive oil

For the filling

40g extra virgin olive oil

50g chopped dates

1 tbsp erythritol

1 tsp vanilla extract

1 1/2 tsp cinnamon

To glaze

25g/ml water

25g erythritol sugar replacement

1/2 tsp cinnamon

1. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.

2. Combine the flour, salt and erythritol in a mixing bowl. In a separate bowl, combine the yeast, olive oil and water and mix. Now combine the dry and wet ingredients and mix with a spoon.

3. Tip the dough from its bowl and knead for 5 minutes until you have a smooth and shiny result.

4. Return the dough to its bowl, cover with a damp tea towel and leave to rise at room temperature until roughly doubled in size (around 2 hours).

5. For the filling, first put the chopped dates in a bowl and add enough boiling water to cover. Leave for 5 minutes and then drain. Add in the other ingredients and use a blender or food processor to form a paste.

6. Spread the filling over the dough, then roll the whole thing up, starting at the longer edge to make a log around 30cm long. Cut the log into 7 even slices with a sharp knife.

7. Line a 20cm square dish or similar sized cake tin with baking parchment. Arrange the cinnamon buns evenly around the tin leaving a small gap between each of them. The buns will fuse as they rise and bake.

8. Cover the tin loosely with a damp tea towel and leave to rise for a further 1–2 hours, until the buns have doubled in size.

9. Once risen, bake the buns for 25 minutes, until lightly browned.

10. Meanwhile, heat the water, cinnamon and erythritol for the glaze in a small pan and simmer for a few minutes, until syrupy. Brush the syrup over the freshly baked buns while both syrup and buns are still hot, then leave to cool in the tin. These are best eaten whilst still warm.

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