Creative | Gluten Free | Vegan

Cinnamon rolls with navy beans

Ingredients:

Cinnamon rolls with navy beans

  • 200 g navy beans (cooked and drained)
  • 300 g bread flour
  • 300 g ordinary flour
  • 100 g sugar
  • 70 g butter at room temperature
  • 3 eggs
  • 25 g fresh yeast or 1 tablespoon dry yeast
  • 100 ml milk

Filling

  • 150 g brown sugar
  • 50 g ground almonds
  • 1 tbsp ground cinnamon
  • 50 g raisins without seeds (optional)
  • 50 g glazed fruit in pieces (optional)

Decoration

  • 100 g icing sugar
  • 2 tbsp milk
  1. In lukewarm milk add the yeast along with a tablespoon of sugar, leave a few minutes until a layer of foam forms.
  2. Beat the beans with the eggs, reserve.
  3. In a large bowl or in the mixer, sift the two flours, add the milk and yeast mixture. Start mixing. Add the eggs little by little with the beans and finish by adding the butter. Knead for about ten minutes.
  4. Cover the container with film. Leave it to rise until it has doubled in size.
  5. Remove the air. Let stand for a few minutes while you prepare the filling. Mix all the ingredients, except the raisins or the fruit.
  6. Divide dough into two parts. Roll it out with a rolling pin, make 20 x 30 cm rectangles. Spread the filling, leaving a centimeter on each side. Brush the longest end with milk so that the edge sticks. Roll up and divide into five or six parts, depending on the size we want.
  7. Place the portions on a baking sheet and brush with milk. Leave to sit for 10 minutes.
  8. Bake at 180ºC for 20 minutes or until a toothpick comes out clean. Repeat the same procedure with the rest of the dough.
  9. Mix the icing sugar with the milk and pour over it making lines with the spoon.
Dessert
Creative, Gluten Free, Vegan

Method:

Cinnamon rolls with navy beans

  • 200 g navy beans (cooked and drained)
  • 300 g bread flour
  • 300 g ordinary flour
  • 100 g sugar
  • 70 g butter at room temperature
  • 3 eggs
  • 25 g fresh yeast or 1 tablespoon dry yeast
  • 100 ml milk

Filling

  • 150 g brown sugar
  • 50 g ground almonds
  • 1 tbsp ground cinnamon
  • 50 g raisins without seeds (optional)
  • 50 g glazed fruit in pieces (optional)

Decoration

  • 100 g icing sugar
  • 2 tbsp milk
  1. In lukewarm milk add the yeast along with a tablespoon of sugar, leave a few minutes until a layer of foam forms.
  2. Beat the beans with the eggs, reserve.
  3. In a large bowl or in the mixer, sift the two flours, add the milk and yeast mixture. Start mixing. Add the eggs little by little with the beans and finish by adding the butter. Knead for about ten minutes.
  4. Cover the container with film. Leave it to rise until it has doubled in size.
  5. Remove the air. Let stand for a few minutes while you prepare the filling. Mix all the ingredients, except the raisins or the fruit.
  6. Divide dough into two parts. Roll it out with a rolling pin, make 20 x 30 cm rectangles. Spread the filling, leaving a centimeter on each side. Brush the longest end with milk so that the edge sticks. Roll up and divide into five or six parts, depending on the size we want.
  7. Place the portions on a baking sheet and brush with milk. Leave to sit for 10 minutes.
  8. Bake at 180ºC for 20 minutes or until a toothpick comes out clean. Repeat the same procedure with the rest of the dough.
  9. Mix the icing sugar with the milk and pour over it making lines with the spoon.
Dessert
Creative, Gluten Free, Vegan

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