Cinnamon Roll Cake with Blueberry Sauce
Who doesn't adore fluffy, sticky, juicy cinnamon rolls? There is no way it can get better than that, right? Wrong! Until you have not tried this cinnamon roll cake with nutrient-dense blueberry sauce, that drips into the middle and soaks every single bite, you have not experienced the ultimate bliss!
Amount: 10-12 rolls
Cinnamon Roll Cake:
- 3 tsp of dry yeast
- ¼ tsp of salt
- 3 1/4 cups (380 g) of wheat flour or gluten-free flour
- 4 tbsp (unrefined) sugar
- 1 cup (250 ml) of warm water
- 1 tbsp refined olive oil
- 4 tbsp (unrefined) sugar
- 1 tbsp cinnamon powder
- 6-7 tbsp refined olive oil
- 3 oz (80 g) LOOV Organic Freeze-Dried Whole Wild Blueberries
- 1 cup (200g) cream cheese (or vegan cream cheese)
- 2 Tbsp butter (vegan butter)
- 2 Tbsp powdered sugar
- 2 Tbsp LOOV Organic Freeze-Dried Wild Blueberry Powder
1. Mix dry yeast with salt and flour.
2. In another bowl, mix sugar and water.
3. Pour sugar-water mixture into the flour and mix with a spoon.
4. Knead the dough for a few minutes and add oil in the meantime. A little more kneading.
5. Leave the dough to rise under a towel in a warm place in a bowl for about an hour.
6. Meanwhile prepare the cinnamon glaze. Mix the sugar with the cinnamon powder and oil. Set it aside.
7. When the dough has risen, heat the oven to 392 F (200 C).
8. Knead the dough for a while more and roll on a floured surface into a wide rectangle.
9. Apply cinnamon to the dough. If desired, whisk in another tablespoon of cinnamon.
10. Turn the rectangle into a roll and cut 10-12 cinnamon rolls from it.
11. Place the rolls next to each other in a deeper baking dish greased with oil or covered with parchment paper.
12. Cover the baking tin with a towel and let the rolls rise until the oven is hot.
13. Bake for 15 minutes or until the rolls are golden brown on the bottom.
14. Mix blueberry sauce ingredients together and pour over the rolls.
Serve and enjoy!
