Cinnamon Rolls
Rolling, rolling, rolling like a scandinavian lover.
INGREDIENTS
dough
42 gr of butter
2 1/2 tsp of instant yeast
240 ml of unsweetened almond milk
12 gr of organic cane sugar
pinch of salt
408 gr of all-purpose flour
filling
42 gr of vegan butter
50 gr organic cane sugar
1,5 tsp of ground cinnamon
PREPARATION
Dough
In a large sauce pan, heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
Transfer mixture to a mixing bowl and sprinkle on yeast. Let activate for 10 minutes. You should start to see a foamy top. Add 1 Tbsp sugar and the salt and stir.
Next add in flour 1/2 cup (68 g) at a time, kneading as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with oil, and add your dough ball back in. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
Meanwhile, prepare the filling:
Filling
Melt the vegan butter. When melted, add the sugar and desired amount of cinnamon. Mix well.
Now back to rolling the rolls:
The rolls
On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 0,5 cm). Brush with the filling you just prepared.
Starting at one end, tightly roll up the dough. When done rolling, put it with the seam down on the countertop.
Cut the dough into 5 cm thick pieces and put them in a well buttered baking tray or a baking try lined with parchment paper.
If preparing the cinnamon rolls the night before, stop here, cover the pan with foil, and refrigerate overnight, then proceed with the next step in the morning.
çBrush with vegan butter (melted) or almond milk and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 175 C.
Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
Optional topping
The salted caramel is an easy topping you can store in the fridge and use when the rolls are lukewarm and ready to serve.
Freezing
You can make the rolls up to the point of putting in a baking dish ç, and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.