Organic Cinnamon (Cinnamomum verum)
How to make Cinnamon Morning Buns…
Warm 3/4 cup milk until just lukewarm, then stir in 2 ¼ teaspoons active dry yeast and 1 tablespoon maple syrup. Leave for 5 to 10 minutes until foamy.
Mix in 1 egg, ¼ cup plain Greek yogurt, 2 tablespoons mild olive oil, 1½ cups whole-wheat flour, 1¼ cups all-purpose flour, and ½ teaspoon salt.
Knead until smooth, cover, and let rise until doubled in size.
Roll the dough into a rectangle and brush it with 2 tablespoons of softened butter.
Mix 1/4 cup coconut sugar with 1 ½ tablespoons Korintje Cinnamon, then scatter it evenly over the dough.
Roll the rectangle inwards tightly, slice into 9 rolls, and arrange them in a lightly greased baking dish. Cover and let rise for another 30 minutes, then bake at 180°C/350°F for 20 to 24 minutes.
Let cool, then top with a small spoonful of Greek yogurt mixed with maple syrup and vanilla ~ or sprinkle with extra coconut sugar and Cinnamon because you can never have too much.
