Eggplant Cinnamon Rolls

Discover our original version of cinnamon rolls! These pastries are very popular in the United States and in the Nordic countries where they are called Kanelbullar.

Ingredients for 25 rolls:

• For the dough
• 25g fresh yeast
• 250ml of milk
• 75g of sugar
• 1/2 tsp cardamom
• 400g flour
• 1/2 teaspoon of salt
• 100g butter
• A jar of cinnamon eggplant jam

• 3 tablespoons of cane sugar
• 4 tablespoons of water
• 1 pinch of salt
• 1/4 teaspoon cinnamonFor the topping
• 1 egg
• 1 tablespoon of water
• 1 pinch of salt
• Sugar balls

• 1 egg
• 1 tablespoon of water
• 1 pinch of salt
• Sugar balls

• Preheat the oven to 225°
• Mix all the dough ingredients until you have a smooth and elastic dough. Cover with a clean, damp cloth for 1 hour
• Roll out the dough to make a rectangle of approximately 50x35cm
• Spread with cinnamon eggplant jam (approximately 2mm thick)
• Roll lengthwise and cut into rolls 3 cm wide
• Leave to rest for 45 minutes
• Meanwhile, prepare the syrup: In a saucepan, bring the syrup ingredients to a boil, stir until the sugar has melted and set aside
• In a bowl, mix the topping ingredients (except the balls) and brush the mixture on the rolls
• Sprinkle with sugar balls then bake the rolls for 9-11 mins
• Brush the rolls with the syrup and let cool before serving.