Fluffy warm cinnamon rolls are the ultimate comfort food. Nothing beats the aroma of the fresh cinnamon baking and taste of the sweet sugar free frosting between each bite. You’ll wish you made them sooner!
125g melted butter or Nuttelex Lite
3 tbsp ground cinnamon powder
1 x Noshu Vanilla Velvet Cake Mix
2 ½ cups plain flour (plus more for dusting)
2 ½ tsp dry active yeast
2 cups warm water
Natural sweetener of choice equivalent to ½ cup sugar
¾ cup nuts of choice chopped (pecans or walnuts)
1 x Sachet Noshu Vanilla Velvet Frosting Mix
3 tbsp milk or nut milk
In large mixing bowl, mix together dry cake mix sachet, flour, and yeast. Pour warm water into the mixture and using your hands, fold the mixture into a dough. Transfer dough onto a floured surface, and knead for another 5 minutes.
Using another large mixing bowl, lightly grease the sides with oil. Transfer the kneaded dough to this bowl, place more oil on top of the dough and cover the top with a tea towel. Place in a warm spot for an hour and allow to prove until the dough doubles in size.
Remove the dough from the bowl, transfer to a floured surface and use rolling pin to flatten and spread the dough to 1cm thickness. Brush the dough with the remaining melted butter until evenly coated.
Mix the natural sweetener and remaining cinnamon together in a separate bowl and sprinkle over the surface of the dough. Sprinkle the chopped nuts evenly over the surface of the dough.
Roll the dough up by picking up the edge closest to you, pinching slightly, and curling the dough away from you (tip: roll tightly so you get multiple layers in your scroll!). You should have one long log-shaped piece from which you can cut individual pieces.
Cut the log into 5cm long pieces, and place each piece filling-side up into your baking dish.
Preheat oven to 180°C conventional / 170°C fan forced. Brush a large pyrex or ceramic dish with melted butter / Nuttelex and dust with 2 tbsp cinnamon.
Bake uncovered in oven for 25 minutes, or until the rolls have browned on top and doubled in size. While the scrolls are baking, prepare your glaze.
Add the contents of 1 x Noshu Vanilla Velvet Frosting Mix sachet into a small bowl and whisk till smooth with 3 tbsp milk of choice.
Remove the scrolls from the oven, pour the glaze over the tops evenly then return to the oven for a further 10-15 minutes until the scrolls are fully cooked through and glaze has become thick and sticky.
Serve fresh, or store rolls either frozen (without frosting) or store them in an airtight container in the fridge with frosting on top for up to 5 days.