Cinnamon Rolls with durum wheat
Need comfort? Melt into cinnamon rolls, delicious rolls with cinnamon
Preparation time : 40 min
For approximately 300 g of poppy seed cream and 20 cinnamon rolls.
For the poppy seed cream
115
g Poppy seeds
50
g Sugar
15
g Cashew butter
65
g Vegan milk
50
g Eggs
For the cinnamon roll
750
g Soft wheat flour
750
g GEM 250
185
g Butter
570
ml Semi-skimmed milk
295
g Eggs
245
g Sugar
35
Yeast
15
g Salt
For the cinnamon mix
40
g Cinnamon powder
185
g Soft butter
200
g Brown sugar
Preparation
1
Preparation of the poppy seed cream
Place the poppy seeds and sugar in a blender. Blend until powdered. Let stand for a few moments.
Add the cashew butter and hot vegan milk. Mix until creamy.
Add the eggs and mix again; the consistency should be firm.
2
Preparation of the cinnamon roll
In a mixer fitted with a dough hook, knead all ingredients except the butter for 4 minutes at low speed, then 12 minutes at high speed. Add the butter and knead again for 4 minutes at low speed, then 3 minutes at high speed.
Dough temperature: 25-26 °C (77-80°F).
Rest for 20 minutes.
Roll the dough into two rectangles. On one side, spread a first layer of softened butter, a second layer of poppy seed cream, and sprinkle with brown sugar and cinnamon. Cover with the second layer of dough.
Cut into 1 cm-wide strips, twist, and place them in a 12 cm circle.
Proof: 60 minutes at 25 °C (77°F).
Bake in a convection oven at 160 °C (320°F) for 16 minutes.
If desired, once the cinnamon rolls have cooled completely, you can decorate with icing glaze.