Cinnamon Rolls
Cinnamon Rolls
Serves 10 — 12
Diet V
Time 2 ½
These buns are fluffy, soft, gooey and incredibly rich in flavour.
Produce
Dough
½ cup — Warm water
1½ cup — Unsweetened almond milk
1 tbsp — Active dry yeast
⅓ cup — White sugar
¼ cup — Neutral oil (vegetable, canola or grapeseed oil)
1 — Egg
1 tbsp — Salt
3 cups — All-purpose flour
Filling
¾ cup — Brown sugar
2 tbsp — Ground cinnamon
¼ cup — Neutral oil (vegetable, canola or grapeseed oil)
Glaze
1 ½ cups — Powdered sugar
2 tbsp — Unsweetened almond milk
Specifications
Warm up the almond milk and water in a saucepan until lukewarm (but not boiling or else it will kill the active yeast). Pour the water and almond milk into the bowl of a standing mixer with yeast and sugar. Let sit for a few minutes until the yeast is activated and frothy. Add oil, egg, salt, and flour. Knead the dough using the dough hook for about 6 — 8 minutes (until the dough is smooth and elastic, but still sticky). Cover the bowl with a damp dish towel. Let the dough ferment and rise at room temperature until it's doubled in size (approximately 1 hour). On a lightly floured surface roll the dough out into a large rectangle. Spread the oil evenly across the dough. In a mixing bowl, combine brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture across the dough until evenly spread out. Starting from the longer side, tightly roll the dough away from you (encasing the filling inside). Place the rolled dough seam side down and cut into 10 —12 equal pieces. Line a baking pan with parchment paper. Place the buns onto the baking pan. Brush the cinnamon buns with a thin layer of oil. Cover with a damp towel in room temperature and let it rise until it has doubled in size (approximately 30 minutes). Preheat the oven to 175°C (350°F). When it’s fully heated, place the buns in the oven and bake for 25 — 30 minutes (until the cinnamon rolls begin to brown slightly).
Glaze
In the meantime, combine the powdered sugar and almond milk. Mix until you have a nice, thick, smooth glaze (if it’s too thick, add more almond milk — 1/2 tsp at a time until you achieve your desired consistency).
Assemble
Once the cinnamon buns are thoroughly cooked and completely cool, spoon the glaze over the rolls and serve.