Light Strawberry Cinnamon Rolls

Ingredients for around 8 rolls
200–220 ml milk
1 cube (42 g) yeast
500 g spelt flour type 630
80 g coconut sugar
1 pinch of salt
80 g soft butter
1 egg + 1 egg yolk
1 jar (250 g) Mövenpick Gourmet Breakfast Fruit Spread Strawberry
0.5 tsp cinnamon
1 tbsp cold water
100 g icing sugar
3 tbsp milk
Flour for the work surface
Baking paper
Possibly aluminium foil

Preparation

1. For the yeast dough, warm the milk in a saucepan until lukewarm. Crumble the yeast into the milk and stir until the yeast dissolves.

2. In a mixing bowl, mix together the flour, coconut sugar and salt. Press a hollow into the dough. Pour the yeast/milk mixture into the hollow. Spread the soft butter in flakes over the edge of the flour. Add the egg. Knead everything with the dough hooks of the mixer to form a smooth dough. Once the dough starts coming away from the edge of the bowl, continue to knead with your hands for about 3 minutes. Cover the dough and let it rise in a warm place for about 45 minutes until it has doubled in volume.

3. Line a springform tin (26 cm ø) or round baking dish with baking paper. Mix Mövenpick Gourmet Breakfast Fruit Spread Strawberry and cinnamon in a bowl. Knead the yeast dough well again on a lightly floured work surface with floured hands. Roll out into a rectangle (approx. 40 x 48 cm) with a rolling pin. Spread the Mövenpick Gourmet Breakfast Fruit Spread Strawberry mix evenly on the dough, leaving an approx. 1 cm wide edge all round.

4. Roll up the dough from the long side. Cut into approx. 8 slices with a moistened knife. Place the rolls, cut side up, close together in the tin, cover again and leave to rise for approx. 15 minutes.

5. Whisk the egg yolk with water and spread a thin layer on the strawberry cinnamon rolls. Then bake in a pre-heated oven (electric cooker: 180 °C/fan oven: 160 °C) on the lowest shelf for 35–40 minutes. Cover the rolls halfway through the baking time with aluminium foil or slide another tray over the rolls. Remove the strawberry cinnamon rolls-from the oven and leave to cool.

6. For the glaze, mix the icing sugar and 3 tbsp milk until smooth. Remove the rolls from the tin. Drizzle the glaze over the strawberry cinnamon rolls and serve.

Preparation time around 1 ½ hours + waiting time around 1 hour
Per roll around 2098 kJ, 500 kcal. P 11 g, F 12 g, CH 89 g