Cinnamon Rolls With Strawberry-Raspberry Glacing

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Most of the time I’m posting superduper healthy recipes, but I wanted to step out of my comfort zone for a bit to make these delicious cinnamon rolls with homemade strawberry-raspberry glacing.

The rolls didn’t exactly turn out the way I hoped they would, but they are going to be stuffed in my mouth like cookie monster does anyways. And we all know how cookie monster does that right? With a lot of growling and crumbs flying around the place.

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Here’s the recipe for those easy homemade cinnamon buns:

  • 10 slices of square roll dough (pre-made)
  • 2 tablespoons of cinnamon
  • 2 tablespoons of butter (healthy version: use cocos butter!)
  • 1 teaspoon of brown sugar (healthy version: use Stevia extract!)

Here’s what you need for making the glacing:

  • 6 (homegrown) strawberries
  • 6 (homegrown) raspberries
  • 1 tablespoon of skinny quark
  • 2 tablespoons of milk (healthy version: use almond milk!)
  • 1 teaspoon of normal white sugar (healthy version: use Stevia extract!)

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Get started! Pre-heat the oven at 175-200 degrees Celsius.┬áMelt the butter into a little pan. Make sure the butter doesn’t burn, it has to get a nice gold coloring. While still hot, stir the cinnamon and brown sugar through the butter. When it comes to the dough: attach two slices of dough to each other lengthwise. Cover the slices of dough with the cinnamon paste. Fold the dough lengthwise, in a rectangular shape. Then repeat that step once more. Now roll the thin rectangular loosly into a bun-shape. Sprinkle the cinnamon paste over the buns before they go into the oven. Place the buns for about 45 min. into the oven. It depends on how crispy or doughy you want the rolls to be. I don’t like to0 doughy for example, so I like them cooked well. If you like the soft dough inside, I suggest you leave them in the oven less than 30 minutes.

Mash the strawberries and raspberries into a bowl until there are only a few clumps left. Stir the other ingredients of the glacing through the berries and mix with a whisk until you get a slightly thicker substance. In other recipes they use maple syrup, but I didn’t want to use that ingredient. Thereby, in the Netherlands that product isn’t something we use commonly. Stiffen the glacing into the fridge until the cinnamon rolls are ready. Eat warm or cold, enjoy!

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