Grate, press the orange and put it aside.

Melt the butter and put it aside for later use.

Pour water and dry yeast into a mixing bowl and whisk by hand.

The Fibre HUSK powder comes in a bowl with water and dry yeast. It would be best to be whisked fast and hard until you get a smooth gel texture. Then mix it at high speed in a kitchen machine or hand-held mixer for 5 -10 minutes. Let the gel texture rest while you mix the other ingredients.

Add the melted butter, one egg, and grated orange zest juice and mix at high speed until well-knitted.

Put the flour in little by little ( I usually take 4 tbsp), and the powder must be well combined in the dough before adding more. I typically let the speed be medium at the beginning and high speed at the end. When adding flour, let the mixture run at a high rate for a minimum of 10 minutes.

Let the dough rise for 20 minutes or longer.

Now to the fun part, the filling. Mix the soft butter, brown sugar, cinnamon and raw vanilla powder in a bowl. Wisk with a hand-held mixer until well combined.

Roll the dough out to a square and come the filling on. Try to roll it as tight as possible. To get a beautiful look lay the ends under each cinnamon so they don’t roll up in the oven. You can press them a tiny bit flat with your hand. Brush the cinnamon rolls with egg to get a beautiful colour and let them rise for 30 minutes.

Heat the oven to 230C and bake the cinnamon roll for about 15-20 minutes until they are lightly golden on the edges. Decorate the cinnamon roll when they are cooled down.

Frosting

Come powdered sugar, a pinch of grated skin and juice from an organic orange and mix to your liking.

Serve the cinnamon rolls on a plate and decorate with the Frosting.