Good evening, everyone, a late post tonight but I promise you, a yummy one once again 🙂
The Brick Castle gave me the inspiration for this one on Monday. I do love cinnamon rolls but I find the bought in ones generally too greasy and heavy after a few bites so I have been forever looking for a good, semi-healthy recipe. I say semi-healthy because dough is generally seen as the bad guy in the nutrition game and if you add to the equation sugar and fat then things get one a bit…on the wrong side of the track.
But since my appetite was whetted with the very visually appealing recipe mentioned above I decided to see if I can healthify it a bit and was very pleased with the results (read: I ate most of it myself over two and a half days. Blush…)
Right, ingredients used:
- puff sheet, ready rolled,light version
- 55 grams of cane sugar (I am not for very sweet desserts, plus fruit in puddings brings its own sweetness and flavour)
- 50 grams of butter
- 250 ml orange juice (used initially to soak the plums for a minimum of half an hour and then in softening the linseed )
- cinnamon (around 2 teaspoons)
- 200 grams prunes (or raisins or both)
- milled linseed (I didn’t actually weigh how much I used, I added to the prune and orange juice mixture until it formed a paste)
- do soak your prunes (or raisins) in orange juice for at least half an hour. It softens them and gives your rolls a lovely, citrusy aroma
- once your prunes are soaked, simply add your sugar, milled linseed and cinnamon to the bowl
- spread your pastry sheet
- cover it from corner to corner with your cinnamon paste
- roll in lengthwise
- cut your roll into eight equal pieces
- place cut roll into a buttered-up baking tray
- Bake in the oven at 180 degrees for about 20 minutes.
- Pull them out, cover them with honey and place again in the oven for another 10 minutes.
I really enjoyed making and eating these rolls. I will be definitely making them again over Christmas, baby bump allowing 🙂