Can I freeze the Cinnamon Rolls?

Name: Cinnamon Rolls with spelled flower
Cook time: PT30 rising + 90 baking in the oven M
Total time: PT30 rising + 90 baking in the oven M
Yield: 12 Rolls
Ingredients: Dough:; 400 g spelled flower; 11 g dry yeast (or half a packet of fresh yeast); 30 g coconut sugar sugar; 8 g salt; 80 G Solo Patisserie; 1 egg; 240 ml of milk at room temperature; Filling:; 50 g butter; 100 g coconut blossom sugar; 1 tbsp cinnamon powder; 1 vanilla sock; 1 tbsp water

Yes, you can. Let them cool to room temperature and pack them airtight before you put them in the freezer.

Cinnamon Rolls with spelled flower

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30min rising + 90min baking in the oven

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Enjoy delicious Cinnamon Rolls with spelled flower. The most amazing gingerbread, briochedeeg filled with cinnamon. Enjoy it!

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Ingredients

What do you need?

Quantity: 12 Rolls

Dough:
400 g spelled flower
11 g dry yeast (or half a packet of fresh yeast)
30 g coconut sugar sugar
8 g salt
80 G Solo Patisserie
1 egg
240 ml of milk at room temperature

Filling:
50 g butter
100 g coconut blossom sugar
1 tbsp cinnamon powder
1 vanilla sock
1 tbsp water

Dough:
400 g spelled flower
11 g dry yeast (or half a packet of fresh yeast)
30 g coconut sugar sugar
8 g salt
80 G Solo Patisserie
1 egg
240 ml of milk at room temperature

Filling:
50 g butter
100 g coconut blossom sugar
1 tbsp cinnamon powder
1 vanilla sock
1 tbsp water

Preparation method

How do you make this?

Dough: Put all the ingredients in a mixer and knead until it is mixed with each other. Then set the mixer a little higher, and knead the dough until it comes off the bowl for +/5 to 8 minutes.

You put that stretchable dough on a foil, pack and let you stiffen in the fridge, for at least 1 hour.

Filling: Mix the ingredients and beat them to a creamy mixture.

The next step is rolling out the dough. Sprinkle some flour on the work surface. Sprinkle a little flour on the dough, and roll out to 0.5 cm thickness. Work as much as possible in a rectangle/square.

Coat the filling over the dough, and carefully roll up from the bottom. Cut into twelve equal pieces. Grease a baking tin with margarine. Divide the cinnamon rolls over the mold with the inside upwards.

Allow to rise for 30 minutes, so that they stick nicely against each other (that goes faster in an oven at 40 °).

Bake them in a preheated oven at 180 ° for 30 to 35 minutes.

Let it cool down and you can enjoy!

Usually you see an icing with creamchese on Cinnamon Rolls, that is possible, but for me they are so, give me a nice cup of coffee and I’m in Heaven!

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