Meine Cinnamon Rolls

My Cinnamon Rolls Baking Mix

Organic baking mix for cinnamon rolls

Cinnamon rolls are a real classic among pastries. With our organic baking mix “My Cinnamon Rolls”, you can finally make your own cinnamon rolls at home, easy, gluten-free and vegan. The aromatic and delicious flavor of Ceylon cinnamon from controlled agriculture gives them a distinctive taste, which makes your mouth water.

 

By the way: My Cinnamon Rolls are not only organic, vegan and gluten-free, but also climate-neutral! For more information, please click here.

Content: 450g

Klimaneutral

Flour mix:

corn starch*, rice flour*, whole grain rice flour*, raw cane sugar*, tapioka starch*, whole grain millet flour*, linseed protein*, salt, psyllium husks*, thickening agent: xanthan; emulsifyer: lecithin* (sunflower*). (May contain traces of mustard.)

Sugar-Cinnamon-Mix: raw cane sugar*, 8.0 % cinnamon*1.

*from controlled organic agriculture
1Ceylon cinnamon

Nutritional values per 100 g final product
Energy1336 kj / 318 kcal
Fat10,8 g
Carbohydrates51 g
of which sugar13 g
Fibre2,5 g
Protein2,6 g
Salt0,86 g

Cinnamon rolls are a real classic among pastries. With our organic baking mix “My Cinnamon Rolls”, you can finally make your own cinnamon rolls at home, easy, gluten-free and vegan. The aromatic and delicious flavor of Ceylon cinnamon from controlled agriculture gives them a distinctive taste, which makes your mouth water.

Eggsnot containedMilknot contained
Fishnot containedCrustaceannot contained
Molluscnot containedGlutennot contained
Lupinenot containedSesamenot contained
Nutsnot containedPeanutnot contained
Cellerynot containedSoynot contained
Mustardnot containedCornnot contained

Preparation

For your cinnamon rolls, you need additionally:

  • 90g soft butter or vegan margarine
  • 7g Biovegan master baking yeast
  • 250ml lukewarm water
  • Mixer with a kneading hook

Preparation:

Add the flour mix and yeast to a bowl and mix. Then add 50g soft margarine and water and knead everything for about 3 minutes with the mixer with kneading hook. Let the dough rest for 30 minutes, covered by a damp kitchen towel.

Form the dough into a triangle (app. 30x40cm). You can take a bit of gluten-free flour if needed. Now butter the dough with the remaining 40g of margarine, leaving a frame of 3cm, to coat it with water before rolling it. Sprinkle the buttered dough evenly with the cinnamon-sugar-mix, then roll the dough carefully, starting from the long side.

Cut the rolled dough into slices of 2-3 cm and put your cinnamon rolls on a baking tray covered with parchment paper. Let the cinnamon rolls rest for 30 minutes. Meanwhile, preheat the oven to 180°C air circulation/200°C top bottom heat and place a bowl filled with water in the oven.

Bake your cinnamon rolls for about 13 minutes.

Tipp:

Lukewarm, they taste best. You can also fill them with pudding and raisins, chopped nuts, nut butter or chocolate & banana pieces. Or you can top them with a frosting.

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