Fluffy, soft and super delicious!!! Want some??
I’ve been making these cinnamon rolls for years now and they’ve never let me down. The perfect indulgence, cold or warmed up with a gooey sweet icing.
This was the first time I used coconut sugar and honestly there was no difference in taste. The icing will be a little browner in colour. I kept it to normal icing powder for that.
20 mins
+ 1 hr Proving.
30 mins
6
Ingredients
410g Plain Flour
5g Instant Yeast
60g + 15g Sugar (Coconut or Caster)
¼ Tsp Salt
120g Vegan Butter
220 ml Plant Based Milk
1 Tbsp Cinnamon Powder
Icing:
2 Tbsp Violife Cream Cheese
½ Tbsp Vegan Butter
60g Icing Sugar
½ Tsp Vanilla Extract
Method
Tip: for the traditional pull apart look, pack a few more on to your tray. Otherwise give them enough space and you’ll get perfect round swirls.
Method:
1. Heat the milk and 50g of the butter until melted. Take off the heat until warm.
2. Add the yeast (only when the mixture is warm not too hot).
3. After 10 mins add in 15g of sugar and the salt.
4. Transfer to a bowl and add in the flour little at a time until a soft dough is formed. You may need to transfer to a work surface.
5. Coat the bowl in oil and place to dough in it. Cover and place in a warm place for an hour.
6. The should have doubled.
7. On a floured surface roll the dough out into a thin rectangle.
8. Melt 50g butter and spread across the rolled dough.
9. Mix sugar and cinnamon.
10. Sprinkle generously, covering the butter.
11. From the longer edge roll into a cylinder.
12. Using a serrated knife cut into 10 pieces.
13. Place on a greased tray with room to rise. And brush with the remaining butter.
14. Place covered with a damp cloth in a warm place for an hour.
15. Bake for 25-30 min at 180°C.
16. Let it cool.
Icing:
1. Mix all ingredients together until a smooth pouring consistency and drizzle across the top. Add sprinkles if desired.
Enjoy!
