I have a thing for all things cinnamon. While some off-the-shelf cinnamon rolls happen to be vegan, I prefer to make my own to avoid the Transfat content in shortening. Try these, you won’t be disappointed!
- (Makes 12-14 rolls)
- For the dough
- All purpose flour or whole wheat or a mix of all purpose or whole wheat flours – 454 grams + 20 grams for dusting
- Instant yeast – 2 1/4 teaspoon
- plant based milk – 200 grams
- warm water – as needed
- vanilla extract – 1 teaspoon
- vegetable oil – 30 grams + 10 grams for brushing.
- Organic cane sugar – 50 grams + 10 grams for blooming the yeast
- Organic rock salt – 1 teaspoon
- Powdered organic cinnamon – 1 teaspoon
- For the filling
- organic cane sugar (powdered) – 150 grams
- Organic powdered cinnamon – 10 grams
- Oil for brushing – 30 grams
1. Set out, weigh and keep ready all your ingredients. In a sauce pan warm up 200 grams plant milk to 110F. Mix your yeast, 5 grams of sugar and the warm plant milk. Stir it well to make a paste in the bowl of your mixer. This step is called blooming of the yeast. In a couple minutes the mixture will thicken and start frothing.
2. While the yeast is blooming, mix together the flour – 454 grams, 50 grams sugar, powdered cinnamon and the salt. This is done to make sure that the salt doesn’t come in direct contact with the yeast. Add this flour , sugar, cinnamon and salt mix and the vanilla extract to the bloomed yeast and knead it in your stand mixer. Add warm water to the dough as needed. The dough we are making should be soft to touch. Add in the 30 grams oil as the last ingredient in the dough. If the dough is sticky oil your hands to handle it. Once kneaded, take the dough out of your mixer, smear your hands with oil and roll the dough into a tight ball.
3. Grease a bowl and let the dough rise in the greased bowl till it is doubled. Make sure you leave the bowl in a warm place and cover it with a moist cloth while the dough is rising. The dough will take between 30-60 minutes to double. This is called the first rise.
4. Once the dough has doubled, punch it and release all the air. Sprinkle flour on your work surface and roll this dough in the shape of a large thin rectangle about 1/4 inches thick. Try and keep the sides of the rectangle even across the entire length of the rectangle for ease in rolling later.
5. At this stage set the oven for pre heating at 180C or 350F. Grease the rolled out dough rectangle with a pastry brush. Go over twice with oil. Now sprinkle on generously the cinnamon and sugar filling that you have ground. Press on the filling lightly with your hands to make it stick to the greased dough.
6. Now from one end of your dough rectangle, start rolling the dough into a tight roll talking care not to let any filling drop. Ideally as you reach the end of your roll you will experience losing 10-15 grams of the filling mixture.
7. Keep this dough log, seam side down and cut it into equal sized rolls. Ideally these should be between 1.5 to 2 inches thick . Lay them on a baking tray lined with parchment making sure to leave some distance between rolls as you place them.
8. Cover this tray with a damp cloth and place it on top of the heating oven for about 30 minutes. The rolls should double in size. This is called the second rise.
9. Bake these rolls in the oven for 20-25 minutes. The rolls will rise more on baking. Each roll should be browned, firm to touch, cooked in the inner coils and should have reached an internal temperature of 200-210F.
10. Let the rolls cool in the tray. Eat warm or refrigerate for later. These rolls are rich and you will not feel the need of additional sugar or cinnamon topping.