Organic baking mix Organic cinnamon rolls

Here’s how easy it is to bake 6 organic cinnamon rolls:

1. Open the seal and put the bag with the cinnamon-sugar mixture aside. Pour the baking mix into a large bowl.
2. Classic version: Heat 150 ml milk (see milk line in the can) and 40 g butter in a saucepan until the butter dissolves. Allow to cool to lukewarm and stir in an egg. Vegan version: Heat 150 ml oat milk and 40 g vegetable fat in a saucepan until lukewarm.
3. Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
4. Cover and leave to rest in the bowl for 30-60 minutes in a warm place (approx. 24 °C). Melt 25 g butter or vegetable fat in a saucepan or in the microwave, allow to cool until lukewarm and stir in the cinnamon-sugar mixture.
5. Knead the dough, roll it out into a rectangle (approx. 15 x 20 cm) and use a pastry brush to evenly coat the rectangle with the butter, cinnamon and sugar mixture. Roll up the dough, cut into slices approx. 2 cm thick and place on a baking tray lined with baking paper.
6. Cover the cinnamon rolls and let them rest in a warm place for about 30 minutes. Preheat the oven (top and bottom heat 180 °C).
7. Bake the cinnamon rolls for about 25 – 35 minutes until the surface is golden brown.

This is what you still need:

Classic: 1 egg, 150 ml milk, 65 g butter

Vegan: 150 ml oat milk, 65 g vegetable fat

Tips:

The longer the dough rests, the better it will rise! It should rise to twice its height!