Cinnamon yeast roll muffins

For 12 pieces
  • 1/2 cubes (21 g) fresh Yeast
  • 1 EL + 75 g sugar
  • 125 ml lactose-free milk
  • 250 g flour
  • 1 pinch salt
  • 1 Egg (size M)
  • 2 EL Oil
  • 60 g Almond kernels
  • 100 g brown sugar
  • 100 g lactose-free butter
  • 2 EL clear honey
  • 1 TL Cinnamon
  • Fat
60 minutes
light
1.
Mix the yeast and 1 tablespoon of sugar until the yeast becomes liquid. Warm milk to lukewarm. Put the flour, salt, egg and oil in a bowl. Add the yeast and milk and knead everything into a smooth dough with the dough hook of the hand mixer. Cover and let rise in a warm place for about 40 minutes
2.
Grease the wells of a muffin tin (12 wells) well. Roughly chop the almonds. Melt the brown sugar and 50 g butter in a saucepan. Stir in honey and stir everything until smooth. Spread the mixture on the bottom of the wells. Scatter the almonds on top.
3.
Melt 50 g butter. Mix 75 g sugar and cinnamon. Knead the dough again. Roll out rectangular (approx. 35 x 37 cm) on a floured work surface. Brush with the melted butter and sprinkle with the sugar mixture. Roll up tightly and cut into 12 equal pieces. Press the rolls a little flatter and place them in the hollows. Let rest for 10 minutes
4.
Bake for 20-25 minutes in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2). Overturn the muffins on a plate, allow to cool
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 12 g fat
  • 34 g carbohydrates

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