I’m a sucker for cinnamon flavoured anything. I bloody love the stuff. Which is why I thought that I would make my own!
I took a recipe online and tweaked it what I had in the cupboard. Probably not a good thing for someone who doesn’t bake all that often but the cinnamon rolls came out lovely.
Okay, so they aren’t Pinterest perfect, photogenic cinnamon rolls but this is what it looks like for a first attempt. And guess what? They were delicious. Full of flavour, fluffy on the inside and sticky on the outside.
This post outlines what I did, however, you can find the original recipe link which inspired me at the bottom of the post (uses all-purpose flour, organic cane sugar etc.). Using spelt flour provides a slightly sweet and nutty flavour and can make baked goods soft and tender which is why I opted for that option. I chose brown sugar because that’s what I had but you can use any organic cane sugar.
As of late, I have been reducing the amount of animal products that I consume. There is a lot of taboo around veganism, something that I won’t go into here. I also won’t go into too much detail of why I am choosing to have an animal product free diet. I actually just want to prove to myself and you, that you can cut out dairy and eggs of your diet without missing out on all of the good stuff.
WHAT YOU NEED
FOR THE ROLLS
- 2 1/4 rapid rise yeast
- 240ml unsweetened plain almond milk
- 112 g vegan butter
- 1/4 tsp salt
- 408g spelt flour
- 1 1/2 – 2 tsp ground cinnamon
- 63g and 1 tbsp (divided) raw brown sugar
- 1 tbsp maple syrup
FOR THE GLAZE
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp melted vegan
- 2 tbsp unsweetened almond milk
- 63g of brown sugar
- In a saucepan, heat the almond milk and 3 tbsp of the butter melted. Make sure it doesn’t reach boiling point. Pour into a mixing bowl to allow it to cool down. It should be warm as opposed to hot to ensure it doesn’t kill the yeast.
- Once the mixture has cooled, sprinkle on yeast. Leave it to activate for 10-minutes before adding salt and 1 tbsp of the brown sugar. Mix together.
- 68g at a time add the flour (about half a cup a time). Stir between each addition. Sprinkle and stir some cinnamon and syrup into the mixture. You will notice that the dough will become very sticky so when it becomes too sticky and thick to stir, place it on a lightly floured surface. Knead until you can roll it into a loose ball.
- Use grapeseed oil to coat the inside of your bowl, adding your dough ball. Cover with cling film and let it rise for approximately an hour.
- Again, on a floured surface, roll your dough into a thin rectangle (landscape). Melt 3 tbsp of butter in a saucepan and then brush some on your rectangle. Sprinkle the rest of your sugar and 1/2-1 tbsp cinnamon over the butter.
- Before rolling, butter a tin (approximately 8×8) as this is where you will be placing the rolls when they are cut. Then starting at the end closest to you, tightly (as you can) roll the dough away from you.
- Cut the dough with a serrated knife into 1.5 – 2-inch sections and place in your tin. Brush with melted butter and cover with cling film. Set it aside to let rise more whilst you preheat oven to 180 degrees celsius for about 10 minutes.
- Bake your rolls for about 20-30 minutes or until golden brown.
- Whilst they are baking you can make your glaze! First, mix the sugar and salt in the bowl. Whisk the melted butter, almond milk and vanilla extract with the sugar and salt. It will begin to thicken.
- Once the rolls are baked, leave to cool for a minute before drizzling the glaze over the top and serve.
Inspired by Minimalist Baker