Cinnamon Roll

Cinnamon Roll

Profile picture for user Renata Macena
Renata Macena

Those who love cinnamon will not resist this delicious recipe!


For the filling:
1/4 cup muscovado
1 tbsp manioc starch
1 tbsp Mix B - Bread-Mix
3 tbsp cinnamon powder
2 tbsp coconut oil
2 tbsp water
1/4 cup walnuts, chopped
For the dough:
2 1/3 cups Mix B - Bread-Mix
1/3 cup linseed flour
2 tbsp baking powder
1/2 tsp salt
1 1/2 tsp xanthan gum
1/4 cup cold coconut oil
1 1/2 cups orange juice
2 tbsp muscovado
For the topping:
3 tbsp muscovado
2 1/2 tbsp potato starch
1 1/2 tbsp vanilla extract
2 tbsp vegetable milk


Prepare the Filling:

  • In a bowl, mix the brown sugar, the tapioca flour, the Mix Pan and cinnamon. Mix well.
  • Add oil and water, and mix well. It should have a thick and sticky consistency. Add the nuts and let it sit.

Prepare the Dough:

  • In a bowl, mix all the dry ingredients and set aside. Add the cold coconut oil and mix until it has a sandy consistency.
  • Mix the orange juice with the sugar until it dissolves. Incorporate to the dry ingredients (light and moist texture).
  • If it is too moist, add 2 tablespoons of Mix Pan flour and mix quickly.
  • On a floured surface, roll out the dough, distribute the filling and roll it into a log.
  • Spread the filling 1.5cm from the borders, so as not to let it spill out.
  • Cut the dough in round 2.5cm thick slices.
  • Put the slices in a tin and bake in a pre-heated oven at 175°C for 20 minutes.

Prepare the Topping:

  • Mix all the ingredients and let rest for 5 minutes. Sprinkle over the cinnamon rolls.
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