Cinnamon Rolls

16 servings


2 tablespoon chia seeds
0.6 cup water

1 tablespoon coconut oil
0.8 cup water
1 tablespoon Agave syrup
7 ounces wholemeal rice flour
1 tablespoon flax seeds
2 tablespoons fiber husk
1 teaspoon dry yeast
1 teaspoon sea salt


2.6 ounces butter
1.7 ounce Sukrin Gold
1 tablespoon cinnamon


4 tablespoons Sukrin melis
2 tablespoons water


Mix chiaseeds and water and let soak for 10 minutes.

In a bowl, mix all the dry ingredients, then add all the wet ingredients and mix it well together into a dough.
Let rise for 30 mintues.

Mix butter, sukrin gold and cinnamon in another bowl.

Roll out the dough between two baking papers into a rectangle, 0.3 inches thick.

Spread the cinnamon filling on the dough and roll the dough up thightly and place the seam side down making sure to seal the edges of the dough.

Cut the dough into 0.3 inches cinnamon rolls and place it on 2 baking sheets with baking paper. Let rise for 30 minutes.

Bake in the oven for 25-30 minutes on 356 fahrenheit (180 celsius) on convection oven.
Let the cinnamon rolls cool before putting on frosting.

Mix Sukrin melis and water for the frosting and pour it into a spray bag.
Decorate the cinnamon rolls with the frosting.
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