Cinnamon rolls

Ingredients:

1) DOUGH

• 240 ml milk
• 60 g cane sugar
• 1 pack of yeast
• 1 egg
• 50 g coconut oil
• Lemon peel
• 560 g spelt flour
• pinch of salt

2) FILLING

• 40 g coconut oil
• 40 g cane sugar
• 2 spoons cinnamon
• 40 g peanut butter

3) GLAZE

• 100 g white yoghurt
• 1 teaspoon lemon peel
• 1 pack vanilla sugar
• 50 ml milk

Directions:

1. Warm 180 ml of milk. It should be not hot to the touch. Add in 20 g of cane sugar and yeast. Stir and let it proof for 10 minutes, until it becomes foamy.

2. Place the remaining milk in another bowl, then add melted coconut oil, pinch of salt, egg, lemon peel and mix until well combined.

3. Add the remaining sugar into the leaven and start to knead slowly.

4. Add the mixture from step 2 and gradually add flour. The dough should be smooth and only slightly tacky to the touch.

5. Grease a large bowl with coconut oil and place the dough inside. Let the dough rise in a warm place about 1 hour, until the dough has doubled size.

6. Meanwhile prepare the filling. Just mix all ingredients together.

7. Now roll the dough and grease it with the filling.

8. Tightly roll dough up, make sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.

9. Cut into 3 cm sections with a knife or floss.

10. Place cinnamon rolls in a greased baking pan or round cake pan. Cover with a towel and let rise again for 30 minutes.

11. Preheat the oven to 180°C. Bake the rolls for 30 minutes.

12. Now make the glaze. Combine all ingredients and beat them, until smooth and fluffy.

13. The very best serving is when you spread the glaze over hot cinnamon rolls and eat it immediately. ENJOY!