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Walnut Cream Cinnamon Rolls
These baby rolls stole my heart! Durum wheat and walnut cream made with coconut sugar, walnuts, vanilla bean, cinnamon, salt and cardamon- mixed really well in my fave @blendtec twister jar -@herbs_and_roots

Recipe

INGREDIENTS

Dough:
3/4 cup whole wheat flour
1 3/4 cup durum Wheat flour
3-4 Tbsp rapadura sugar
1/2 - 3/4 cup hazelnut milk or plant milk of choice
1 Tbsp olive oil or coconut oil
Pinch salt
1 1/2 Tbsp dry yeast


Walnut Cream:
1 1/2 cup raw walnuts
1/3 cup coconut sugar
2 Tbsp cinnamon
1 tsp vanilla bean
Pinch salt
Pinch cardamon or nutmeg


DIRECTIONS
In a big bowl, add all the dry ingredients for making the dough. Warm up the plant milk and set aside. Pour 1 Tbsp of oil in the flour mix then add the warm milk little by little until the flour is incorporated.The dough should be thick.

Transfer dough to counter surface and knead until smooth. Shape into a round ball and place in an oiled bowl. Cover with a towel, or cling film, and leave it for about 30 minutes in a warm place until it doubles in size.

Meanwhile, prepare the walnut cream. In a food processor, or grinder, grind walnuts until fine. Combine walnut flour with the remaining ingredients and add a bit of coconut oil. Taste and add more cinnamon or sugar if desired.

Once the dough has doubled in size cut it into two pieces. Roll out first piece and spread the dough uniformly into a rectangle shape about 1-cm thick. Spread the walnut cream all over and then roll it up. With a sharp knife, cut into small pieces, and place them on a tray.

Bake at 350 degrees for around 30-40 mins or until golden. Enjoy!