This version of the Cinnamon Rolls is healthier and I dare say: better. You can’t even say it’s made without butter!
First of all, thanks a lot to you, who are reading this post, and maybe are in my website for the first time. You’re so welcome!
As I like to remember in the sticky post you can see along this article, I always want to create recipes and above-all recipes that contain less fat, less sugar and are possibly healthy, or even vegan to satisfy other people with other diets, who just want something maybe a little different.
That’s why I am very satisfied with this recipe: LOTS, and like lots, of people love Cinnamon Rolls. And I am -of course- one of them. What’s more, who wouldn’t want to eat one of these beauties for Breakfast?
Why Are These Cinnamon Rolls Healthier
They are several great reasons to make and eat these rolls…
- Made with chestnut purée -Can be changed for pumpkin purée-
- No butter in the dough
- 25 g sugar in the dough -That’s all-
- Made with unsweetened applesauce -Homemade is best!-
- No butter
- Cinnamon -optional!-
Let’s have a closer look in the finished product, shall we?
How To Make These Cinnamon Rolls
There are several steps to follow rather carefully to end with this doughy, cinnamon-y, brown-ie cinnamon roll:
- Start by warming your whole milk to room temperature, to later add and activate the yeast by covering your bowl with a damp towel. You can add half the sugar, so it helps the yeast activate quicker.
- Then add this mixture to flour, the rest of the sugar, make a well and add the chestnut purée and begin to mix.
- When the dough is starting to get together add the egg, and when it’s incorporated the salt. It has to be added last because otherwise it could kill the yeast as it is antiseptic.
- After mixing a while, the dough should be smooth, silky and sticky. This is ready to go in your preheated and turn off oven to prove for 1 h 30 to 2 hours.
- Make your filling: mix everything until it’s combined
- When the dough is proved enough, remove it from the bowl after punching it to release the carbonic gas trapped in here
- Roll it out in a rectangle in a rather well floured surface -you can as it is a rather sticky dough due to the amount of wet ingredients- and spread your filling evenly.
- Refer to the picture following
- Roll your dough from the long edge, and close tightly every time you roll to ensure a filling that won’t come out. The rolls should look like this:Third step
- Let prove a second time, covered with plastic wrap or a clean towel, in your closed oven.
- Let prove until it has ‘grown’ a little, but I won’t say doubled, as lots of people advise in lots of articles / videos, when clearly it hasn’t doubled (sometimes it does! Not always…)
- Remove from the oven, preheat your oven at 350°F and wait a little to pop these into the oven before enjoying an awesome Healthy Cinnamon Roll!
Healthier Cinnamon Rolls
These version of the Cinnamon Rolls is healthier and I dare say: better. You can't even say it's made without butter!
For the sweet dough:
- 50 whole milk 5 tbsp or 2.81 fluid ounces
- 7 g fresh yeast -or 1/2 package active dry yeast-
- 25 g granulated sugar 2 tbsp -divided-
- 165 g all-purpose flour 1 cup + 1/4 cup
- 1 egg
- 100 g unsweetened chestnut purée 1/4 cup
- 1 pinch salt
For the filling;
- 125 g homemade (if possible) applesauce 1/2 cup
- 50 g dark brown sugar 1/4 cup
- 1 tbsp cinnamon
For the brown sugar glaze: (optional)
- 12 ml milk 1 tbsp
- 20 g brown sugar 2 tbsp
- 6 g butter -can be salted if you wish- 1 tsp
- 15 g confectioner's sugar 2 tbsp
To activate the yeast:
Warm up your milk about 20 seconds until reaching a lukewarm temperature and crumble the yeast just above. Add 1 tbsp of sugar and let sit under a clean towel for about 10 minutes. Same goes with active dry yeast.
In the meantime, in the bowl of a stand-mixer (if you have one) mix the flour and the tablespoon of sugar remaining. Make a well for the yeast mixture in the flour and make another to add the chestnut purée.
Grease a medium (glass is preferred) bowl and have plastic wrap handy.
Preheat your oven to 120°F (50°C), for the first proving time.
When the yeast is ready, add it in the well you've just made. Begin by mixing in low-medium speed, and when the dough starts to form an homogeneous mass, add the egg.
When the egg is incorporated, add the salt and increase the mixer to medium speed. Let run until you have a smooth and silk dough. It may not comes out from the bowl, that's normal. It's a rather wet dough.
As it is a wet dough, you can work it on a floured surface before putting it in the greased bowl, otherwise, use a spatula and have floured hands.
Cover with plastic wrap and let prove in the oven for about 1 h 30 - 2 hours, or until at least doubled in size.
In the meantime, make your filling:
Simply mix all the ingredients together and keep in the fridge if prepared in advance.
Remove the dough from the oven and preheat it like previously for the second time of proving.
Punch the dough to deflate it, and place it on a floured surface.
With your rolling pin and occasionally your hands, shape a rectangle with the dough. Make sure you don't press to much at the ends when your work the dough.
Spread your filling evenly with a spatula.
Roll the dough tightly, with the long edge.
With a sharp knife, cut the dough in approximately 3-6 rolls (depending on the size you want).
Place them on a baking mat with parchment paper. Make sure they are 1/2 inch apart (1.2 cm) to allow them to rise.
Cover with cling film or a damp towel (making sure it doesn't touch the rolls.)
Place the baking mat in the oven and close the door. Let rise from 30 minutes to 1 h 30 depending on the conditions in your kitchen.
Remove from the oven and preheat at 350°F (180°C). Brush the rolls with an egg wash.
Bake your rolls for 15-18 minutes or until a light golden brown. Enjoy