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

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. (May contain traces of soy, cellery, mustard, sesame, lupine and nuts.)

*from controlled organic agriculture
¹Ceylon cinnamon

Contains the following allergens: corn

Nutritional values per 100 g final product
Energy	1336 kj / 318 kcal
Fat	10,8 g
Carbohydrates	51 g
of which sugar	13 g
Fibre	2,5 g
Protein	2,6 g
Salt	0,86 g

Eggs	not contained	Milk	not contained
Fish	not contained	Crustacean	not contained
Mollusc	not contained	Gluten	not contained
Lupine	may contain traces	Sesame	may contain traces
Nuts	may contain traces	Peanut	not contained
Cellery	may contain traces	Soy	may contain traces
Mustard	may contain traces	Corn	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.