Cinnamon rolls
WHAT YOU WILL NEED
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SIMPLE PROCESS
Step by step recipe
The key to this roll is properly whipped egg whites. They should be chilled, and the bowl and beaters must be completely clean and grease-free. Whip until stiff peaks for a light and fluffy sponge. Equally important: don't overbake the base — bake just until lightly golden, or it will crack when rolling. Apply the warm yolk-based cream to the hot sponge so it absorbs better and keeps the roll moist.
Whip the Egg Whites
Chill 3 egg whites (90 g). Whip on high speed until stiff peaks form. Add 5 g baking powder, 5 g sweetener, and 1 g cinnamon (save the rest for the filling). Gently fold with a spatula.
Bake the Sponge
Line a baking sheet with parchment. Spread the meringue mixture evenly into a rectangle about ½ inch thick. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes until lightly golden.
Make the Filling
While the sponge bakes, mix 2 egg yolks (40 g), the remaining 5 g sweetener, 10 g (about 2 tsp) milk, and 6 g (1 tbsp) cinnamon in a small bowl until smooth.
Spread the Filling on the Hot Sponge
Remove the baked sponge from the oven and immediately spread the cream evenly, leaving a ½-inch border.
Roll and Finish Baking
Tightly roll the sponge from one edge. Place it seam-side down on the baking sheet and return to the oven for 5–7 minutes at 180°C (350°F) to set.
Cool and Serve
Remove from the oven, let cool completely at room temperature, then slice into portions and serve.
CHEF'S TIP
Chill Egg Whites and Equipment
Chill the egg whites in the fridge for 10–15 minutes, and put the bowl and beaters in the freezer for 5 minutes before whipping. Cold temperatures speed up the process and create a more stable foam.
Fold in Baking Powder and Sweetener Gently
Add them to the whipped whites and fold carefully with a spatula using an upward motion to avoid deflating the airy mixture.
Don't Overbake the Sponge
Bake for 10–12 minutes until just golden. Overbaking dries it out and causes cracking when rolling. Test with a skewer — it should come out clean.
Roll While Warm
Spread the cream immediately after removing the sponge from the oven, and roll while it's still warm. Warm sponge is more flexible and won't crack.
SUBSTITUTIONS
Add your taste
- Replace Sweetener with Sugar Use 2 tablespoons of sugar (30 g) instead of 10 g sweetener. Calories and carbs increase, but the taste becomes more familiar.
- Add Cream Cheese to the Filling For a creamier texture, mix the yolks with 30 g of soft cream cheese (like ricotta) — the filling becomes even smoother.
- Add a Nut Topping Before the second bake, sprinkle the rolled roll with chopped walnuts or almonds for a pleasant crunch.
- Use Plant-Based Milk Replace dairy milk with almond or oat milk for a lactose-free version while keeping the tender texture.
HOW TO STORE
How to Store Cinnamon Roll
Store the roll in the fridge, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. Before serving, let it sit at room temperature for 10–15 minutes. Do not freeze — the texture becomes dry and the filling loses its structure after thawing.
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