A cinnamon rolls cake that you will enjoy very much

This recipe of cinnamon rolls is delicious and healthy, an ideal option to enjoy at breakfast and share with the family.

A dessert will always be the perfect complement to any meal. Cinnamon rolls are famous in many countries, and millions of people enjoy them to the fullest. That's why in this opportunity we bring you this recipe to prepare these delicious rolls in a very original way.

A dessert will always be the perfect complement to any meal

Ingredients

Cinnamon rolls are famous in many countries

Directions

For the rolls, mix in a bowl the cottage cheese, whole wheat flour, oat flour, egg, salt and baking powder with the help of a spatula. Cover the container with a plastic film and let it rest for 10 minutes at room temperature.

For the filling, while you rest the mixture of rolls, mix the pillock with the cinnamon, add the walnut and the blackberries. Cover the container with a plastic film and set aside for when the rolls come out of the oven.

In a tray with silicone paper, spread the mixture of rolls and bake at 200 °C, do not forget to preheat it, for 10 minutes; take it out of the oven and cool it down for 2 minutes. Remove the plate from the tray and varnish with the melted butter, spread the pillow-like filling over the less aesthetic part of the plate so that it looks like the inside, roll it up carefully and refrigerate for 5 minutes.

For the icing, while the roll is being refrigerated and with the help of a small beater or a fork, mix in a container the natural yogurt with the honey and the vanilla; cover with a plastic film and refrigerate while using.

Take the roll out of the refrigerator and cut pieces of a thickness of two fingers or 4 cm. Arrange the rolls in a pastel dish and glaze generously.

Serve and enjoy it with a nice pot of coffee or the drink of your preference.

Tips

Present the cake on a plate, glaze it and decorate it with blackberries.

Use the less aesthetic part of the plate to place the filling so that it remains as the inner part of the rolls.

Alejandro Peña

Journalist, broadcaster and creative editor+ info

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