Barùkas Cinnamon Roll


  • 1 cup wheat flour
  • 1 cup oat flour
  • Coconut oil 2 tablespoons
  • Cinnamon powder to taste
  • Coconut sugar to taste
  • Barùkas in pieces 3.2 oz
  • Barùkas pulp bran 1.8 oz
  • Organic yeast 1 pack
  • 1 cup coconut milk
  • 2 medium bananas
  • Coconut oil 1 spoon
  • 1 pinch of saffron
  • Barùkas fruit crumbs 1.8 oz


  1. Place the yams in the pressure cooker or boiling water, and let them cook until soft for 12-15 minutes.
  2. Activate the fermentation by adding it to warm water with a little sugar.
  3. Mix the dry ingredients, whole wheat flour, and oat flour, and mix well.
  4. Add the coconut oil, coconut sugar, and activated fermentation to mix.
  5. Mix well until obtaining a homogeneous, non-stick, and manageable dough. Stretch it to about 1 cm thick.
  6. Mix the cinnamon with the pulp of the Barùkas fruit and the pieces of Barùkas nuts.
  7. Cover with the cinnamon-barukas mixture evenly and roll up.
  8. Cut each roll 2-3 inches thick.
  9. Place on the surface of the pre-greased pan and bake for 20-25 minutes at 480F depending on your oven.
  10. Meanwhile bake the "frosting" remove the cooked yam from the pressure cooker, and caramelized the banana mix with coconut milk.
  11. Once the desired consistency is reached. Cinnamon rolls removed, let cool, and add "frosting" on top. Now just enjoy!