Caramel Rolls

Caramel Rolls

For 12 Rolls - Preparation 1H30


  • 2 eggs
  • 2 tbsp of vanilla caramel, the "comforting"
  • 100ml maple syrup
  • 250ml almond milk
  • 630gr of wheat flour
  • 10g of fresh baker's yeast
  • 2 tbsp ground cinnamon
  • 1/4 tsp Himalayan pink salt
  • 2 tbsp coconut oil


  1. In a small bowl, mix the milk with the yeast and let stand for 10 minutes.
  2. In a large bowl, combine the eggs, vanilla caramel, syrup and salt. Add the yeast and milk mixture.
  3. As you mix, add the wheat flour until you get a homogeneous mixture.
  4. Leave the mass in a bowl greased with coconut oil and covered for an hour.
  5. Once ready, stretch the mass until you get a rectangular shape.
  6. Paint it with coconut oil and sprinkle with cinnamon.
  7. Carefully roll up and cut into 12 portions.
  8. Put them in a mold and let them rest for 45 minutes.
  9. Preheat the oven to 180°C.
  10. Bake the cinnamon for 25 minutes. Let cool.

Bon appétit !


Prepare the glaze by mixing 50g canned coconut cream and 30g agave syrup. When the cakes have completely cooled, drizzle the icing with a fork or spoon.


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