Made With Whole Grains

Buckwheat Cinnamon Rolls

with Apple and Plum Compote
5
Average: 5 (2 votes)
(2 votes)
Buckwheat Cinnamon Rolls

Buckwheat Cinnamon Rolls - A childhood favorite that's popular with grown-ups, too

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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
539
calories
Calories

Healthy, because

Even smarter

Nutritional values

One portion of these rolls provides 40 percent of our daily requirement of magnesium, potassium and fiber. 

You can vary the fruit selection according to your taste. Aapple with apricot and pear with blackberry are both delicious variations on these rolls.

1 serving contains
(Percentage of daily recommendation)
Calorie539 kcal(26 %)
Protein15 g(15 %)
Fat14 g(12 %)
Carbohydrates85 g(57 %)
Sugar added5 g(20 %)
Roughage12 g(40 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.6 mg(47 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.5 mg(36 %)
Folate121 μg(40 %)
Pantothenic acid2 mg(33 %)
Biotin16 μg(36 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C15 mg(16 %)
Potassium848 mg(21 %)
Calcium134 mg(13 %)
Magnesium132 mg(44 %)
Iron4.2 mg(28 %)
Iodine13 μg(7 %)
Zinc3.4 mg(43 %)
Saturated fatty acids5.4 g
Uric acid155 mg
Cholesterol81 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
¾ cup
5 teaspoons cake Yeast
3 ounces Buckwheat flour
7 ounces Whole wheat flour (plus more for dusting)
1 tablespoon cane sugar
salt
1 ounce softened butter
1 egg
2 tablespoons Sunflower seed
1 lemon
3 large Apple
1 pound Plum
½ teaspoon ground cinnamon
½ teaspoon ground ginger
liquid Sweetener (to taste)
Pastry flour (for dusting)
4 tablespoons Sour cream
How healthy are the main ingredients?
Whole wheat floursalteggSunflower seedlemonApple
Preparation

Kitchen utensils

1 Measuring cups, 1 Small pot, 1 Wooden spoon, 1 Tablespoon, 2 Bowls, 1 Hand mixer, 1 Kitchen towel, 1 Cutting board, 1 Small knife, 1 Small skillet, 1 Peeler, 1 Citrus juicer, 1 Sieve, 1 Pot (with lid), 1 shallow Casserole dish (about 1.5 liters), 1 Rolling pin, 1 Offset spatula, 1 Brush

Preparation steps

1.
Buckwheat Cinnamon Rolls preparation step 1

Heat the milk until lukewarm in a small pot. Crumble the yeast into 1/2 cup of warm milk in a small bowl and stir until dissolved.

2.
Buckwheat Cinnamon Rolls preparation step 2

Place buckwheat and whole-wheat flour, 1 pinch of salt, the sugar, butter and egg in a bowl.

3.
Buckwheat Cinnamon Rolls preparation step 3

Add yeast-milk mixture to flour mixture and beat with dough hook of a hand mixer until smooth. Let rise in a warm place until it is doubled in bulk, 30-40 minutes.

4.
Buckwheat Cinnamon Rolls preparation step 4

Meanwhile, chop the sunflower seeds and toast in a dry small pan until golden brown. Allow to cool.

5.
Buckwheat Cinnamon Rolls preparation step 5

Rinse lemon with hot water and wipe dry. Peel half of the lemon zest with a vegetable peeler into thin strips and then chop finely. Squeeze juice from lemon. 

6.
Buckwheat Cinnamon Rolls preparation step 6

Peel, quarter and core apples. Cut apples into slices and mix in a bowl with 2 tablespoons of lemon juice.

7.
Buckwheat Cinnamon Rolls preparation step 7

Rinse plums, wipe dry, halve and pit.

8.
Buckwheat Cinnamon Rolls preparation step 8

Bring apple slices and 2 tablespoons water to a boil in a pot, cover and cook over low heat. Add plums, season with cinnamon and ginger, add sweetener to taste and place in a shallow baking dish (approximately 1 1/2 quarts).

9.
Buckwheat Cinnamon Rolls preparation step 9

Knead the dough vigorously on a floured work surface with your hands and roll out with a rolling pin into a rectangle (12 x 16 inches).

10.
Buckwheat Cinnamon Rolls preparation step 10

Spread sour cream on the dough with a spatula. Top with sunflower seeds and a lemon zest, then roll up from a long side into a tight log. Cut into about 18 equal slices.

11.
Buckwheat Cinnamon Rolls preparation step 11

Put dough disks on the apple and plum compote, cover and let rise again for 10 minutes. Brush the dough disks with the remaining milk and bake in preheated oven at 400°F until golden brown, about 30 minutes. Serve warm.