.
Panda Flour® Cinnamon Rolls & Chocolate Swirls
Share
Panda Flour® Cinnamon Rolls & Chocolate Swirls
Rated 5.0 stars by 1 users
Nutritional information for the dough only - if dividing into 15 portions, each portion contains:
188 kj / 45 kCal // Protein: 1.3g // Carbohydrate: 1.2g (of which total sugar: 0.8g) // Fat: 2.2g (of which saturates: 1.5g) // Fibre: 7.1g // Salt: 0.02g (Sodium: 8.3mg)
Nutritional information for the whole dough recipe, if you're making a different quantity:
2611 kj / 627 kCal // Protein: 18.4g // Carbohydrate: 16.2g (of which total sugar: 11.2g) // Fat: 31.0g (of which saturates: 20.7g) // Fibre: 105.9g // Salt: 0.32g (Sodium: 124.0mg)
Nutritional information for the chocolate filling - if dividing into 15 portions, each portion contains:
43 kj / 10 kCal // Protein: 0.6g // Carbohydrate: 0.4g (of which total sugar: 0.0g) // Fat: 0.7g (of which saturates: 0.4g) // Fibre: 0.4g // Salt: 0.0g (Sodium: 0.4mg)
Nutritional information for the whole chocolate filling, if you're making a different quantity:
650 kj / 156 kCal // Protein: 9.3g // Carbohydrate: 5.5g (of which total sugar: 0.0g) // Fat: 10.8g (of which saturates: 6.4g) // Fibre: 6.0g // Salt: 0.02g (Sodium: 6.0mg)
Nutritional information for the apple & cinnamon filling - if dividing into 15 portions, each portion contains:
21 kj / 5 kCal // Protein: 0.1g // Carbohydrate: 1.1g (of which total sugar: 1.1g) // Fat: 0.0g (of which saturates: 0.0g) // Fibre: 0.6g // Salt: 0.0g (Sodium: 0.3mg)
Nutritional information for the whole apple & cinnamon filling, if you're making a different quantity:
318 kj / 74 kCal // Protein: 1.0g // Carbohydrate: 17.0g (of which total sugar: 17.0g) // Fat: 0.7g (of which saturates: 0.2g) // Fibre: 8.7g // Salt: 0.01g (Sodium: 5.0mg)
Ingredients
-
425ml Warm Water (45°C)
-
20g Fast Acting Dried Yeast
-
150g Panda Flour®
-
50-75g Sweetener (an Erythritol & Stevia or Erythritol & Monkfruit Blend)
-
30ml Olive Oil or 30g Melted Butter
-
1 Bramley Apple (around 200g)
-
50g Sweetener (Erythritol & Stevia or Erythritol & Monkfruit Blend) - adjust to taste
-
10g Cinnamon
-
150ml Water
-
50g Cocoa Powder
-
50g Sweetener (Erythritol & Stevia or Erythritol & Monkfruit Blend) - adjust to taste
The Dough
Apple & Cinnamon Filling
Chocolate Filling
Directions
The Dough
Add the yeast to the warm water and stir. Set this aside for 10-15 minutes - a foam will form on top.
In a small bowl, combine the Panda Flour® and sweetener.
To a large mixing bowl (or a stand mixer if you have one), add the water & yeast, olive oil / butter, and the combined flour & sweetener. Mix on a medium speed for 5 minutes until it comes together as a dough.
Set the dough to one side whilst you make the fillings.
Apple & Cinnamon Filling
Chop the apple (we leave the skin on) and transfer the pieces to a saucepan over a medium heat.
Add the cinnamon and sweetener and place a lid over the pan. Allow the apples to cook down for 5-10 minutes.
As the apples start to soften, use a spatula or potato masher to break them down. You want to create a paste rather than an apple pie style filling.
To reduce the liquid, remove the lid from the pan and keep it on the heat for a few more minutes. Add more cinnamon or sweetener if needed.
Once it’s turned into a chunky paste, remove the pan from the heat and set aside.
Chocolate Filling
In a small saucepan, add the water and sweetener. Whisk these together over a medium heat.
Add the cocoa powder a little bit at a time and whisk in.
This paste doesn’t take long. After a few minutes, take the pan off the heat. If it starts to thicken as it cools, it’s ready. If not, place it back on the heat to reduce down for a few more minutes.
Creating the swirls
Pre-heat the oven to 190°C.
Take some of the dough (we used a third) and place it between two sheets of greaseproof paper. With a rolling pin, roll the dough out to create a rectangular shape a few millimetres thick.
Remove the top sheet of greaseproof paper and spread the filling of choice over the top of the dough. Don’t leave much spare room at the sides - you want the filling to show at the edges!
With the bottom sheet of greaseproof paper to help you, begin to roll the dough by lifting one of the shorter sides and rolling it over.
Try and keep the roll quite tight especially to begin with.
Once rolled, cut it into swirls. Place them on an oven tray lined with greaseproof baking paper (if you’re making pizza swirls, sprinkle some extra cheese on top) and bake for 25-30 minutes. The swirls will be soft when baked but will become firmer as they cool.
Storage: up to 4 days in the fridge or freeze for up to 3 months.
