Love to –roll– you, baby! Everything you crave in a cinnamon roll, in a more spicy and fragrant version! Remember: whole-wheat flour adds a healthy dimension to these beautiful rolls…

Serves: 8 Preparation time: 25′ + 1:30h waiting Bakes in: 20′ Ready in: 45′


For the dough:
80ml whole milk, warm
3 tbsp grape molasses
2 tbsp butter, melted
2 tbsp brown sugar
5g instant yeast
1 egg
2 tsp vanilla extract
¼ tsp salt
120 g whole-wheat flour
180 g all-purpose flour
½ tsp ginger powder
½ tsp cinnamon powder

For the filling:
1 tbsp butter, melted
1 tbsp grape molasses
50 g brown sugar
½ tsp ginger powder
½ tsp cinnamon powder
100 g raisins

For the glaze:
100 g icing sugar
1 tsp cornflour
½ tsp ginger powder
½ tsp cinnamon powder
¼ tsp clove powder
1/8 tsp nutmeg powder
2-3 tbsp whole milk
almond slivers (optionally)

Step 1
Prepare the dough: In a large bowl whisk the milk, grape molasses, melted butter, sugar, yeast, egg and vanilla extract until well combined. Add flours a little at a time (you may not need to use all the flour), then spices and salt and mix until well incorporated. Transfer to a lightly floured surface and knead until dough is smooth but does not stick to hands. Cover bowl with plastic wrap and let dough rest in a warm place for 1 hour or so, until doubled in size.

Step 2
In the meantime prepare the filling: In a bowl mix well butter with grape molasses and in another bowl mix well sugar and spices. Set both aside.

Step 3
Prepare the glaze: Sift sugar in a bowl, add cornflour, spices and milk (1 tbsp at a time), whisking until you get a glossy, smooth glaze that can be drizzled easily. You may not need to use all the milk.

Step 4
Roll out dough in a rectangle (10x15cm), spread with butter mix and sprinkle with sugar mix and raisins. Roll dough in a cylinder and cut into 8 slices. Arrange rolls in a baking pan lined with parchment, cover loosely with aluminum foil and let rolls rest in a warm place for 30 mins or so, until doubled in size.

Step 5
Set oven to 180C and bake for 15-20 mins, until deep golden browned and fluffy. Allow rolls to cool for 5 mins, drizzle with glaze, sprinkle with almonds and serve.