Caramel Rolls

For 12 Rolls - Preparation 1H30

INGRÉDIENTS

• 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

PRÉPARATION

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 !

EXTRA: GLAZE

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.