Cinnamon rolls – A Healthy Twist with Palm Sugar, honey and walnuts
Cinnamon rolls are a very common breakfast feast in many European counties. A soft and flavorful yeast bun I would love to munch upon any time of the day. Though the lazy & the busy will find it a bit tough nut to crack, which includes me too 🙂 As the resting hours are really intimidating and test your patience levels to the full! But the end results are sure to make you ecstatic.
To make these cinnamon rolls loaded with nutrients I added Palm sugar instead of the regular white sugar. Honey, walnuts, cinnamon and wholewheat are the other contestants fighting for their place in the health chart of these cinnamon rolls. Palm sugar gave a very caramelized and lovely flavors to the rolls.
(makes 12 medium cinnamon rolls)
- 1 cup wholewheat flour
- 1 cup Refined flour
- 3/4 cup Walnuts
- 1/4 cup Pistachios
- 2 tbsp. Palm sugar
- 1/2 cup of Honey
- 2 tbsp Butter/oil
- 2 tsp. of cinnamon powder
- 1 tbsp curd/yogurt
- 2 tsp. dry yeast
- 1/2 cup warm water
A much healthier option than the white sugar, palm sugar gives a caramelized and lovely flavors to the baked goodies.
Grease a dish with oil and spread the coarse nuts into it.
Method; Mix the yeast & 1 tsp. of honey in the warm water and keep it aside for 10 minutes. Crush the walnuts and pistachio nuts and make a coarse powder or better cut it with knife into small pieces if you have time & patience!
Mix the cinnamon powder with 11/2 tbsp of Palm sugar in a small cup and keep it aside. Take the flour in a broad vessel and make a well in it. Add honey, oil, yogurt ad half tbsp. of Palm sugar into it. Combine the whole ingredients together and form a lump, it will be very sticky at the beginning stage. Keep kneading for 5 minutes using a little oil in your hand.
Put the dough over the greased dish with the nuts. Cover it with a lid and keep it to rise for about 1 hour.
Take out the risen dough and punch the air out from it, knead it lightly for 5 minutes and roll it into a flat rectangle of 1 cm. using your hands or a rolling pin. Brush the rolled out dough with butter and sprinkle the cinnamon & palm sugar mix over it evenly.
Roll the rectangle from one end to the other end and in the shape of a log. Secure the edges tightly and cut into 12 thick roundels. Arrange them on a greased baking sheet, cover and let it rise again for 1 hour or more till it doubles in size.
Well risen cinnamon roundels, mine took almost 2 hours to come to this size since I used wholewheat in the the recipe.
Bake the cinnamon rolls for 20-25 minutes at 200°C or till it is done.
Take out from the oven and let it cool on a wire rack. Remove the rolls from the baking sheet and store them in an airtight container.
The golden beauties arranged for a quick photo shoot before they become history!
The spirals look wonderful, and the nuts peeping out from the rolls are making it more scrumptious…
Had a quick bite straight from the oven with my cuppa…Mmmm
Much closer look into the rolls and you will enjoy the beauty more..light & fluffy!
Savor the rolls as it is or sprinkle powder sugar and serve. Drizzle honey or Maple syrup over the rolls and indulge in.
Loaded with cinnamon these rolls are a real joy to share it with your friends and family. And the walnuts in every bite is what gives a distinct taste & crunch to these cinnamon rolls from its other cousins.
- The Pistachios can be replaced with the walnuts for more crunch and better taste.
- Replace white sugar or Brown sugar with the Palm sugar if you cannot get it.
- Bake the cinnamon rolls with refined flour instead of half wholewheat flour in the recipe, if you want even lighter texture.
- Stays good for a week and can be packed for a great lunchbox or snack box treat for your kids or in your office.