Cinnamon rolls – yeast dough with Xucker
We love cinnamon rolls made with yeast dough and Xucker. We're often asked whether yeast dough with Xucker even works. The simple answer is: Yes. Yeast doesn't need refined sugar to rise. It's much more important that the yeast isn't too old, as even dried yeast can lose its effectiveness if stored for too long. Yeast naturally needs food, but the starch in flour is perfectly sufficient for this – low-carb flours, on the other hand, are not suitable. Spelt yeast dough with xylitol For yeast dough, we like to use 1050 spelt flour because it has good baking properties and, similar to white flour, makes baked goods beautifully fluffy, yet is nutrient-rich and filling. We use Xucker Premium to sweeten the dough, ensuring a smooth dough. We also use Vanillexucker. Hint: You can enhance the cinnamon rolls with a fruity filling of plums, berries, or apples.
Instructions
1. For the cinnamon rolls, first prepare the yeast dough with Xucker. To do this, heat the milk in a small saucepan and melt the butter in it. Once lukewarm, dissolve the yeast in the milk. Let it sit for five minutes.
2. Mix the flour, Xucker, Vanillexucker, and salt in a large bowl and add the yeast milk.
3. Using the dough hook attachment on your hand mixer, knead the dough for a few minutes.
4. Knead the yeast dough with your hands for a few more minutes until it forms a smooth ball and cover with a damp cloth. Let it rise in a warm place for 45 minutes.
5. In the meantime, prepare the cinnamon filling. To do this, beat the butter, Xucker Premium, and Xucker Bronxe with a hand mixer until fluffy.
6. Now stir in the cinnamon. Then add the apple puree a spoonful at a time and continue beating. If the buttercream doesn't combine properly, it's okay. A creamy buttercream is just a little easier to spread on the dough.
7. After the rising time, roll out the yeast dough into a large rectangle (approx. 30 x 40 cm) and spread it with the butter-cinnamon cream. Leave about one centimeter free on the long side. At this point, the optional plums can be distributed on the butter-cinnamon cream.
8. Roll the dough up from the long side.
9. Cut the cinnamon roll into 16 rolls, place them in the springform pan, and let them rise, covered, for another 30 minutes in a warm place.
10. Preheat the oven to 180°C (fan).
11. Bake the cinnamon rolls in the oven for 25 minutes until golden brown. The rolls may need another five minutes. Make sure they don't sink in the middle again. This is a sign that the yeast dough isn't yet done in the center.
12. Meanwhile, prepare the cream cheese frosting. Mix all ingredients until smooth and set aside.
13. Let the cinnamon rolls cool slightly and then cover with the frosting while they're still warm. Enjoy!