This cinnamon roll recipe is delicious and healthy, an ideal option to enjoy at breakfast and share with family. Moreover, with Rexal®, you will give the roll dough a fluffy and soft texture.
1/2 teaspoons D'Gari vanilla essence, 4 ml, for the glaze
1/4 cups agave syrup
1 teaspoon D'Gari vanilla essence
1 envelope D’Gari® unflavored gelatin, 7 g. hydrated and melted
Preparation
15 mins
15 mins
Low
For the rolls, mix in a bowl the ricotta, whole wheat flour, oat flour, egg, salt, and Rexal® Baking Powder using a spatula or whisk.
For the filling, while the roll mixture rests, mix the piloncillo with the cinnamon, add the nuts and the berries. Cover the bowl with plastic wrap and set aside for when the rolls come out of the oven.
On a baking sheet lined with parchment paper, spread the roll mixture and bake for 45 minutes at 200 °C, don’t forget to preheat it for 10 minutes; remove from the oven and cool for 2 minutes. Take the sheet off the baking tray and brush with melted butter, spread the piloncillo filling over the less aesthetic side of the sheet so that it becomes the inner part, carefully roll it up and refrigerate for 5 minutes.
For the glaze, while the roll is chilling, mix in a bowl the plain yogurt with the honey and vanilla using a small whisk or fork; cover with plastic wrap and refrigerate until needed.
Take the roll out of the fridge and cut pieces about two fingers thick or 4 cm. Arrange the rolls on a serving platter and generously glaze.
Serve and enjoy it with a rich coffee or your preferred drink.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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