There’s a bit of a theme in this weekend’s baking adventures… Cinnamon.
FUN FACT(s): Cinnamon helps to regulate your blood sugar by preventing sugar spikes… so when baking you can say bye bye to that niggling voice in your head saying ALL sugary treats are bad for you… It’s extremely beneficial for diabetics and hypoglycemics alike… or for anyone who wants stable energy levels and moods…
Cinnamon when consumed in meals regularly can potentially alleviate menstrual pain and infertility as it contains a natural chemical called Cinnamaldehyde. Cinnamaldehyde increases progesterone levels and decreases testosterone production in women, which in theory should help to balance out those pesky fluctuating hormones.
Now onto my recipe blurb —->
This little beauty, complete with a generous spoon sweep of apple(and plum) puree was devised a few days ago from a hankering for something fruity, warming and not too heavy… and because living in suburbia makes you miss things you ate in your former city dwellings, compelling you to develop your culinary prowess and “resourcefulness” to take the edge off how disconnected one can feel at times…
This recipe uses flour, for the Gluten Free version simply swap out the flour for your Gluten Free white flour mix… for an all access pass to an apple and cinnamon scented edible whirligig… (ha! whirligig! What a great word)
INGREDIENTS FOR THE DOUGH:
(makes about 10 2″ sized rolls)
1/2 cup plain flour
1/2 cup fine ground whole wheat flour
1/3 cup milk
2 tbsp brown sugar
2tbsp softened butter cut into cubes
2 tsp baking powder
1/2 tsp himalayan salt
FOR THE CINNAMON BUTTER FILLING:
4 tbsp sugar
2 tbsp butter
1.5 tbsp cinnamon powder
FOR THE GLAZE:
It’s a simple “Glace Icing” that looks cool…
1.5 tsp milk
about 6 tbsp icing sugar
– Mix these together in a bowl till its the consistency of honey and drizzle over cooled rolls before serving.
TO MAKE THE APPLE PUREE
2 chopped apples
2 tbsp sugar
1/2 tsp malt vinegar or lemon juice… I didn’t have any lemons (sadface)
1/2 tsp butter (optional, but it adds a little bit of gloss… )
1/4 cup water
– boil these up in a pan for about 10-15 minutes and puree in a blender, reserving for later when you have to serve …
– Mix together all of the ingredients for the dough and roll out into a rectangle, ensuring the dough is 1/4″ thick onto a well floured surface
– Mix together the ingredients for the butter in a small bowl and spread out onto your dough rectangle.
– Roll up the rectangle as you do a persian carpet and cut into slices in the desired thickness, I cut them about 1/2″ thick.
– Bake at gas mark 5 for 20 minutes. Cool for 5, drizzle with glaze and place on a “spoon sweep” of apple puree.