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Cinnamon roll drizzled with caramel

Cinnamon roll drizzled with caramel


For the dough:

For the filling:

  • 50 g very thick coconut cream 
  • 5 g sweetener (1:10)
  • cinnamon to taste 
  • 50 g salted, roasted peanuts

For the caramel:

  • 23 g natural (unsweetened, unsalted, cocoa-free) hazelnut cream, so hazelnuts ground into a cream
  • 4 g coconut oil in liquid form
  • 1 g sweetener (1:10)
  • 1 drop of caramel flavour (be careful not to add more because it will taste like alcohol)


For the dough, rinse the salted hazelnuts under hot water and grind them, then mix them with the dough ingredients (the dry ones first). Let it rest while we prepare the filling. To do this, rinse the salted hazelnuts with hot water, then grind them coarsely and mix them with the other ingredients. Roll out the dough on a dry surface (so no need to grease or oil it) into a thin rectangle (I got 30x27 cm) and cover it with the filling. Roll it up, then cut it into 10 equal pieces. Put them in a thinly oiled cake pan (for me, 20 cm in diameter, with removable sides) and flatten them. Bake in a preheated oven at 180 degrees for 25 minutes, bottom-up. For the caramel, simply mix the ingredients and drizzle over the rolls.

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