Breakfast, Cinamon Sugar Jelly Filled Rolls, Eat Well, Food, Live Well, Recipes

Cinamon Sugar Jelly Filled Rolls

Today I have these Cinamon Sugar Jelly Filled Rolls for you. They are extremely therapeutic to make, fluffy, sweet and delicious, just as any rolls should be. I also made three types of toppings to accompany these rolls, a raspberry jelly, pink sugar sprinkles, and cinamon sugar.

These rolls are vegan, cinamony, fluffy, sweet, warming, and simple to make!

donuts 1

Recipe

Ingredients

For the DOUGH

3 cups wholemeal flour

1/2 cup vegan butter

A pinch of salt

1/4 cup of unrefined muscovado sugar

1 cup unsweetened almond milk

1 packet of instant yeast

 

For the RASPBERRY JAM FILLING

2 handfuls of frozen raspberries

2 Tbsp of maple syrup (or more if you prefer a sweeter jam) You may also use your preferred sweetener

A pinch of salt

1/2 cup of hot water – 3/4 cups (the water should just slightly cover the raspberries in the pot)

 

For the SUGAR COATING

Caster sugar

Cinamon

Pink glitter dust (made with 2 tsp of the raspberry soaked water as it is reducing and stiring it into the caster sugar)

 

Instructions

To make the DOUGH

1. Warm up the almond milk and butter in a bowl, either in a pan on low heat or in a microwave in 30 second increments. Warm it up until the butter melts with the milk, but do not let the mixture boil.

2. Let the almond milk mixture cool, until it is lukewarm enough that you can dip a finger in it comfortably.

3. Pour the instant yeast into the mixture. Let it sit for 10 minutes or so for the yeast to activate. After 10 minutes, put in a pinch of salt and the 1/4 cup of sugar into the yeast mixture and stir.

4. Gently pour 1/2 cup at a time the flour into the yeast mixture and mix it gently. Do this until the flour is finished. As you incorporate the flour through, it should feel almost light to the touch, this means that the yeast is working.

5. Using your hands, pour the flour mixture into a clean, slightly oiled surface and gently knead it into a loose ball.

6. Oil the same bowl you were mixing the flour in and put the dough back in place. Cover it with cling film and let it rise for an hour or so, or until it is doubled in size. See photo below.

 

risee

To make the ROLLS

*Confession time, I made this recipe twice because the first time round it didn’t turn out as rolls. It came out flat unfortunately despite it tasting good.

DSC_0390

DSC_0406 I wanted to find out how to make round, fluffy, rolls. So I went ahead and did a research, it turns out there is a specific way to form round smooth rolls. This tutorial below shows two ways in how to shape round rolls. Kneading the dough and then shaping them into small round rolls as you will experience if you make them is a very therapeutic experience. There is just something about kneading a dough repetitively and them forming them into round tight rolls.

 

1. Slowly pour the risen dough onto an oiled flour surface. Knead the dough until it is elastic and not too sticky to handle (you may add a bit more flour at this point to help knead) and form it into a round ball.

DSC_0340 2. Using a sharp knife, cut the dough into in half, then into quarters. Depending on size of the rolls you want, you may want to cut the  quarters in threes or into twos. If you divide the quarters into threes you will get tiny rolls like the ones in the white ramekin and if you slice the quarters into twos you will get slightly bigger rolls like in the silver pan.

Follow this tutorial in how to shape the rolls round:

DSC_0354

First trial: This is what NOT TO DO. The rolls should be shaped round, the bottom part fully ‘folded in’ thus not spreading as shown in the pan. This is what caused my first trial for the dough to become flat, as during the second rise, the dough expanded and lost its shape and turned flat.

roundness

Following the tutorial, the dough should be round in shape.

3. Place the rounded rolls into a well oiled pan. Cover it with cling film to let it rise again until it doubles in size. Preheat your oven to 180 Celsius at this point.

DSC_0340

This is what my rolls looked like after its second rise and before going into the oven to bake.

4. After it has doubled in size, bake your rolls at 22 – 25 minutes. When it is done, the rolls should be golden brown on top. If you lightly tap it, there should be a hollow sound. This shows that the rolls have been fully baked. The bigger sized the rolls the longer time it takes to bake.

5. Once done baking, let the rolls rest onto wire rack. See step 1 in making Raspberry jam.
6. When the rolls are slightly cool to the touch,taking it out of the pan, and pull them apart into individual rolls. Using a long skewer, make holes from one end of the roll. You might want to squiggle the skewer to make the hole big as to pipe enough jam in. You can pierce both ends and fill the jam from both ends, but I chose not too.
DSC_0384
To make the RASPBERRY JAM
1. While the rolls are baking, put hot water until just covering 2 handfuls of  frozen raspberries into small pot. Put in your choice of sweetener and salt too.
2. Let it come to a boil and then turn down the heat and let it simmer. It should take around 20 minutes for it to reduce and turn into jam like consistency. Stir occasionally to avoid burning in the bottom of the pot.
berriesss 3. Once it turns into thick jam consistency, let it cool. Then put into a piping bag or a squeezy bottle.
4. Squeeze / pipe the jam into the rolls from the holes that you just made.
5. Or you may also decorate the rolls with the pink sugar sprinkles or cinamon sugar toppings. I decided to pipe the bigger rolls with jam and the mini rolls with sugar pink sprinkles.
DSC_0423 donut pink sprinkles donut square DSC_0333
I hope you have enjoyed this post. I hope that it resonates with you that success is not a matter of external circumstances, but taking action from a genuine sincere place to spread love in a way that is unique and true to you. This is my own reflection from my life experiences of what I have come to understand what true success is. What do you guys think about this? What connotations of success that you have heard of or what does success mean to you? I would love to know, so feel free to leave a comment below.
If you make the Cinamon Sugar Jelly Filled Rolls tag me @wellnesstogo and use the #wellnesstogo. The rolls can be customized with any filling you like too! Chocolate, blueberry jam, eaten with almond butter and bananas… just to name a few.
I want to also say that I am currently in the midst of exam season. My last exam is on 8th of May. My posts will not be as regularly scheduled as previously on Wednesdays and Saturdays. Until the 8th of May, my posts will be rather erratic and perhaps will only manage to post once a week. I will post whenever I can though! I hope you guys understand. Feel free to follow me on Instagram or on Facebook to stay up to date with the latest Wellness to Go happenings and I will still share any inspiration I find from around the web that I find motivating, inspiring, useful. If you know if any posts (it can even be your own blog posts!) feel free to share on the Wellness to Go Facebook page too! I’m hoping to create a community of #WellnessWarriors that can build, support one another up.  Thank you for taking the time to read my posts, I appreciate it greatly!
Much love,
Gaby
5.0 from 1 reviews
Cinamon Sugar Jelly Filled Rolls + the key to success
 
Prep time
Cook time
Total time
 
Cinamon Sugar Jelly Filled Rolls, vegan, fluffy, cinamony, sweet, and easy to make!
Author:
Recipe type: breakfast, snack
Serves: 12 rolls
Ingredients
  • Ingredients
  • For the DOUGH
  • 3 cups wholemeal flour
  • ½ cup vegan butter
  • A pinch of salt
  • ¼ cup of unrefined muscovado sugar
  • 1 cup unsweetened almond milk
  • 1 packet of instant yeast
  • For the RASPBERRY JAM FILLING
  • 2 handfuls of frozen raspberries
  • 2 Tbsp of maple syrup (or more if you prefer a sweeter jam) You may also use your preferred sweetener
  • A pinch of salt
  • ½ cup of hot water – ¾ cups (the water should just slightly cover the raspberries in the pot)
  • For the SUGAR COATING
  • Caster sugar
  • Cinamon
  • Pink glitter dust (made with 2 tsp of the raspberry soaked water as it is reducing and stiring it into the caster sugar)
Instructions
  1. Warm up the almond milk and butter in a bowl, either in a pan on low heat or in a microwave in 30 second increments. Warm it up until the butter melts with the milk, but do not let the mixture boil.
  2. Let the almond milk mixture cool, until it is lukewarm enough that you can dip a finger in it comfortably.
  3. Pour the instant yeast into the mixture. Let it sit for 10 minutes or so for the yeast to activate. After 10 minutes, put in a pinch of salt and the ¼ cup of sugar into the yeast mixture and stir.
  4. Gently pour ½ cup at a time the flour into the yeast mixture and mix it gently. Do this until the flour is finished. As you incorporate the flour through, it should feel almost light to the touch, this means that the yeast is working.
  5. Using your hands, pour the flour mixture into a clean, slightly oiled surface and gently knead it into a loose ball.
  6. Oil the same bowl you were mixing the flour in and put the dough back in place. Cover it with cling film and let it rise for an hour or so, or until it is doubled in size.
  7. To make the ROLLS
  8. Using a sharp knife, cut the dough into in half, then into quarters. Depending on size of the rolls you want, you may want to cut the quarters in threes or into twos. If you divide the quarters into threes you will get tiny rolls like the ones in the white ramekin and if you slice the quarters into twos you will get slightly bigger rolls like in the silver pan.
  9. Follow this tutorial in how to shape the rolls round:
  10. Following the tutorial, the dough should be round in shape.
  11. Place the rounded rolls into a well oiled pan. Cover it with cling film to let it rise again until it doubles in size. Preheat your oven to 180 Celsius at this point.
  12. This is what my rolls looked like after its second rise and before going into the oven to bake.
  13. After it has doubled in size, bake your rolls at 22 – 25 minutes. When it is done, the rolls should be golden brown on top. If you lightly tap it, there should be a hollow sound. This shows that the rolls have been fully baked. The bigger sized the rolls the longer time it takes to bake.
  14. Once done baking, let the rolls rest onto wire rack. See step 1 in making Raspberry jam.
  15. When the rolls are slightly cool to the touch,taking it out of the pan, and pull them apart into individual rolls. Using a long skewer, make holes from one end of the roll. You might want to squiggle the skewer to make the hole big as to pipe enough jam in. You can pierce both ends and fill the jam from both ends, but I chose not too.
  16. To make the RASPBERRY JAM
  17. While the rolls are baking, put hot water until just covering 2 handfuls of frozen raspberries into small pot. Put in your choice of sweetener and salt too.
  18. Let it come to a boil and then turn down the heat and let it simmer. It should take around 20 minutes for it to reduce and turn into jam like consistency. Stir occasionally to avoid burning in the bottom of the pot.
  19. berriesss 3. Once it turns into thick jam consistency, let it cool. Then put into a piping bag or a squeezy bottle.
  20. Squeeze / pipe the jam into the rolls from the holes that you just made.
  21. Or you may also decorate the rolls with the pink sugar sprinkles or cinamon sugar toppings. I decided to pipe the bigger rolls with jam and the mini rolls with sugar pink sprinkles.

4 Comments

  1. Berta.karaim@gmail.com'
    Berta says

    Never have I met (in real life or online) a person, whose way of looking at life was so similar to mine! Your posts resonate so strongly with me and truly inspire me to change my life for the better, one baby step at a time 🙂
    Good luck with your exams!

    • One of the reasons that motivates me to write is so that i would be able to connect and benefit others! I’m so glad that we have connected Berta! Maybe we can meet up in person one day! Thank you for your good wishes for my exams, I’m really glad it’s over now 🙂

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