Name: Cinnamon Roll Cake
Prep time: 30 min
Cook time: 15 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 cups whole-wheat flour; 1/2 teaspoons salt; 1 teaspoon REXAL® baking powder; 2 eggs; 1/2 cups plain yogurt; 1/2 cups oat flour; 1/4 cups butter, melted; 1/2 cups raw sugar; 4 tablespoons cinnamon; 1/2 cups pecans; 1/2 cups blueberries; 1/2 cups plain yogurt; 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

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.