Mini Cinnamon Rolls Dukan

Name: Mini Cinnamon Rolls Dukan - Noemi I.
Ingredients: Dough ingredients: 5 egg whites; 2 egg yolks; 200 g low; fat quark; 3 tablespoons sweetener; 2 tablespoons skim milk; 1 teaspoon baking powder. Syrup ingredients: 70 ml water; 2; 3 teaspoons cinnamon; 1 tablespoon sweetener.

Dessert - Mini Cinnamon Rolls Dukan by Noemi I. - Recipia

Mini Cinnamon Rolls Dukan When you crave something with cinnamon but want to cut down on fats, these rolls are a simple option. The dough is made from egg whites, egg yolks, low-fat quark, and a bit of milk, without butter or oil. The baked sheet is sprinkled with cinnamon and sweetener, rolled up, then cut and baked again. The result is a light cake with a cinnamon flavor and a golden crust on the outside. Quick Information Total time: approximately 60-70 minutes, not including the total cooling time of the sheet, which may vary Preparation time: not specified exactly; mixing the composition and preparing the sheet is done quickly Cooking time: 30-40 minutes, in two stages Cooling time: 30 minutes in the refrigerator after rolling Servings: the number is not specified; depends on how many slices of about 2 cm are cut Difficulty: easy Recipe type: cinnamon dessert, low-fat, inspired by the Dukan diet Ingredients For the dough 5 egg whites 2 egg yolks 200 g low-fat quark 3 tablespoons sweetener 2 tablespoons skim milk 1 teaspoon baking powder For the filling 2-3 teaspoons cinnamon Sweetener, according to the amount indicated in the recipe and to taste For the syrup 70 ml water 2-3 teaspoons cinnamon 1 tablespoon sweetener Preparation method 1. Prepare the sheet composition Put the egg yolks in a bowl and mix them together with the low-fat quark, milk, baking powder, and the 3 tablespoons of sweetener. Mix until you get a smooth cream, without obvious areas of unincorporated quark. Separately, beat the egg whites with a pinch of salt until they become foamy. Then incorporate the egg whites into the quark cream in several batches, gently mixing from bottom to top. It is important not to mix aggressively, so the egg white foam does not deflate too much. 2. Bake the sheet Line a baking tray with parchment paper and pour the composition into the tray. Level it slightly to obtain as uniform a sheet as possible. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes. The sheet is ready when it turns golden. The time may vary slightly depending on the oven, so primarily watch the appearance of the sheet. Remove the tray from the oven and let the sheet cool slightly. It should not be left to cool completely before the next step, as the cinnamon and sweetener need to be sprinkled while the dough is still slightly warm. 3. Add the cinnamon and roll Spread a clean sheet of parchment paper and sprinkle the cinnamon and sweetener on it. Place the warm sheet of dough over this mixture. Flip the sheet over and gently press with your palm so that the cinnamon sticks to the dough. Work carefully, as the sheet is thin and can tear if handled abruptly. Let it cool, then roll it up gently. Wrap the roll in aluminum foil and place it in the refrigerator for 30 minutes. Cooling helps the roll maintain its shape when cut. 4. Cut the rolls After 30 minutes, remove the roll from the refrigerator and cut slices about 2 cm thick. Place the slices in a tray lined with parchment paper. Try to cut the slices with a precise motion, without pressing too hard, so the rolls do not flatten. If some slices are less uniform, they will still bake, but it is good to place them in the tray with the cut side up. 5. Prepare the cinnamon syrup Put water, cinnamon, and sweetener in a pot. Mix and let the composition come to a boil. Remove the syrup from the heat and let it cool. When it is no longer hot, brush the rolls with it. There is no need to soak them; it is enough for the surface to be covered. 6. Bake the rolls Place the tray in the oven and bake the rolls at 160 degrees Celsius for 20-25 minutes. They are ready when they have a crispy and golden crust. Let them cool before serving. The texture stabilizes as they cool, and the rolls can be more easily detached from the parchment paper. Why I make the recipe often The recipe is useful when I want a cinnamon dessert with a reduced amount of fat. The ingredients are few, and the dough does not require kneading or complicated preparation. It is done in two baking stages, but the first is short, and the roll is formed before being portioned. I also like that the rolls can be prepared in advance and kept in the refrigerator until serving. The number of slices can be determined based on how thick they are cut. Tips and variations Tips The egg whites should be beaten separately from the yolks and incorporated with gentle movements. This step helps the sheet to remain as airy as possible. Do not skip the cooling period in the refrigerator. If the roll is cut immediately, it may come apart more easily, and the slices will not have as well-defined a shape. Sprinkle the cinnamon and sweetener on the parchment paper before placing the sheet. After flipping the sheet, gently press with your palm so that the mixture adheres to the dough. The syrup should be allowed to cool before brushing the rolls. This way, the surface is not reheated before the final baking. Follow the two temperatures in the recipe: the sheet is baked at 180 degrees Celsius, and the cut rolls at 160 degrees Celsius. The second baking is longer and serves to form the golden crust. Substitutions The recipe is based on low-fat quark, skim milk, and sweetener, and the source does not indicate substitutions for these ingredients. To best preserve the texture of the sheet, it is recommended to use the mentioned ingredients and not change the quantities. In the case of sweetener, the type used can influence the taste and sweetness. The amount in the recipe serves as a reference, and adjustments are made only if the product used has a different sweetening power. Variations You can use between 2 and 3 teaspoons of cinnamon, both in the filling and in the syrup, depending on how intense you want the flavor to be. The amount should not be changed in the rest of the recipe. The rolls can be cut thinner or thicker, but the recommended thickness in the recipe is about 2 cm. Thinner slices will have a different shape and may be harder to handle, while thicker slices will retain a larger portion of the roll inside. Serving ideas The rolls are served plain, after they have cooled. They are suitable as a portioned dessert, as each slice can be detached separately. Since the recipe contains sweetener and cinnamon in two stages, no additional topping is necessary in the original recipe. Frequently asked questions Why is the sheet baked before being rolled? The sheet is the base of the rolls and must be firm enough to be handled. The first baking lasts 10-15 minutes at 180 degrees Celsius until the sheet becomes golden. Can I roll the sheet after it has completely cooled? The recipe indicates rolling after the sheet has cooled and then cooling the roll in the refrigerator. It is recommended to follow this order, as the sheet is sprinkled with cinnamon and sweetener while it is still slightly warm. How thick should the slices be? The slices are cut to about 2 cm thick. This size is practical enough to maintain the shape of the rolls and to place them easily in the tray. Why are the rolls baked again after being cut? The second baking, at 160 degrees Celsius for 20-25 minutes, helps the rolls to develop a crispy and golden crust. During this stage, the cinnamon syrup applied to the surface is also baked. Nutritional values The values are estimates and refer to the entire recipe, as the number of servings is not specified, and the values of quark and sweetener may vary depending on the product. For the entire amount: Calories: approximately 330-360 kcal Proteins: approximately 45-50 g Carbohydrates: approximately 12-18 g Fats: approximately 9-11 g Most of the protein comes from egg whites, yolks, and quark. The fat content is low because low-fat quark, skim milk, and no oil or butter are used. The sweetener cannot be accurately included in the calculation without knowing the type used and its caloric contribution. For the values per serving, the total must be divided by the number of slices obtained. Storage and reheating Store the rolls in the refrigerator, in a closed container or covered, to prevent them from drying out. The recipe already indicates a 30-minute step in the refrigerator before portioning, and after the final baking, the rolls can be kept cool until serving. No exact storage term is specified in the recipe source, so it is safer to consume them while fresh. If you want to serve them warm again, you can briefly reheat them, but the time and method of reheating are not mentioned in the original recipe.

Mini Cinnamon Rolls Dukan

Tags

Categories