LISTEN CLOSELY – RAW CACAO is believed to be the best plant-based source of iron, an essential mineral involved in blood production in the body, and therefore nutrient transfer. Raw cacao holds an incredible 7.3mg of iron per 100g so we take it VERY seriously here, not just in winter but all year round
In all our posts throughout the JANUARY NEWSLETTER EDITION we have focused on a lot of blood building foods because if you build your blood, you build everything! When it comes to AFFORDABLE, EASY TO PUT TOGETHER FRESH BAKED GOODS that you can EASILY make at home ALL BY YOURSELF, these CINNAMON ROLLS are an absolute must as they take no time to make and are actually really great fun to make
I go between using a bread machine on the DOUGH SETTING and also making the dough by hand. If I haven’t got time and I need a quick dough, because the bread maker takes 2 hrs 20 mins I sometimes just find it easier to throw it all in there and come back to it later. And it honestly is as easy as making a cup of tea. In the time it takes me to make a cup of tea, I have all my ingredients in ready to go
DOUGH RECIPE
- 3 CUPS PLAIN FLOUR
- 1 CUP WARM MILK
- 1/4 CUP SUGAR
- 2 TBSP BUTTER (MELTED)
- 1 EGG BEATEN
- 1TSP SALT
- 7G YEAST OR SOURDOUGH STARTER
If you’re using a bread machine put all ingredients EXCEPT the yeast in the bread mixer. Put the yeast in the flap in the lid for timer distribution.
If you are making the dough by hand. Start 1st with the warm milk and yeast and bloom it for 10 mins before adding the other ingredients. Form together and make sure you knead it pretty well without over flouring. You might want to start with a rough knead, leave it for 20 mins to settle and then come back for a good go after.
You will then want to leave it to proof for min 1hr pref 2+
When dough is ready (machine or hand) then roll it out into a rectangle, not too fat not too thin but enough that you can then spread your filling over it.
AT THIS POINT – TURN YOUR OVEN ON TO 90 DEGREES until you have finished your dough and filling so that when they are ready for the final proof you can turn it off and leave them an additional half an hour to grow grow grow
FILLING
- 50G BUTTER
- 50G CANE SUGAR
- 2 HEAPED TBSP CINNAMON POWDER
- CRUSHED HAZELNUTS
- 2 TBSP RAW CACAO
Spread over the whole of the dough base and then slowly and carefully start to roll it up into a long roll. You can manipulate the roll to get the size even once it’s in a log. Then find the middle, draw a line and then cut 4 pieces either side so you have 8 cinnamon bun discs
TURN OFF YOUR OVEN
Put 3 lines of 4 buns on a large oven tray and cover with a cloth. Put the tray in the oven for 30 final minutes to grow and then after 30 mins turn the oven on to 180, take the towel off and then bake for 15 minutes
Once they’re ready, take them out and cool on a wire rack
FROSTING AND FINAL STAGE
- 50g butter
- 50g cream cheese
- 50g icing sugar
- pouring of maple syrup
Mix all the frosting together and once they have fully cooled, brush or spread over the top!
AND THERE YOU HAVE 12 CINNAMON BUNS that cost very little, took hardly any time and have no dodgy preservatives, fillers or additives.
You can freeze them or use them for after dinner puddings or school lunch boxes.
SO SIMPLE – And once you’ve got your dough down, you can turn these buns into anything
- DANISH PASTRIES
- LEMN POPPYSEED BUNS
- SAVORY CHEESE BUNS
But here’s the finished product – Full of good fats, iron, magnesium and much much more
PRINT THE RECIPE SHEET OFF BELOW AND STORE IN A KITCHEN FILE FOR QUICK ACCESS
HUMANOLOGY 