The easiest cinnamon rolls
1u30min
25min
1u55min
I love cinnamon, and so do cinnamon rolls. I had never thought about making them myself, because I am actually not very good at baking. It's all far too precise and timing and technique are still a bit of a problem. As you can see from the website, I prefer dishes where a little more is not necessarily a problem.
Still, I also like to have a tasty Easter breakfast, and in my search for recipes for that, I came across a recipe for "The World's Easiest (VEGAN) Cinnamon Rolls" ️ on Minimalist Baker. This site does often have incredibly easy and delicious recipes, so it was definitely worth a try. I personally liked the cinnamon rolls a lot. Don't expect them to resemble the cinnamon rolls from the bakery or supermarket. They are much more bread-like in texture and are a lot less sweet and greasy. As a result, they also go well with a breakfast or brunch.
The only modification I made to this recipe is that I used soft sugar instead of cane sugar, because I had that in the house. And because I like cinnamon so much I added a little extra of it.
These cinnamon rolls are a delicious snack, but so very tasty at an Easter breakfast or brunch.
Tips
- The ratio of flour to liquid is never quite exact. If the dough is too dry add some extra almond milk, or if it is too sticky add some extra flour. It should be an easily kneadable dough
- Don't roll out the dough too thickly. You want to create as many layers as possible when rolling up
- Before spreading the dough with the butter (step ...) check that it is not stuck to the countertop
- You can make the rolls the day before until step 4. Cover it store them in the refrigerator. Before baking, let them come to room temperature and proceed to step 5
- The rolls are best warm, but can be stored in a sealed container for 2-3 days if necessary
ingredients
for 10 sandwiches
for the dough
- 50 gplant-based butter
- 240 mlalmond milk
- 7 ginstant yeast 1 sachet
- 1 tbspcaster sugar
- 0.25tspsalt
- 375 gwheat flour
for the cinnamon filling
- 40 gvegetable butter melted
- 2 tbspcaster sugar
- 1 tbspcinnamon
for the topping
- 20 gvegetable butter melted
Preparation
Heat the milk and butter in a saucepan until the butter is melted. It should certainly not cook. If necessary, remove the pan from the heat before the butter is completely melted; it does melt further due to the heat of the milk
Pour the milk and butter over into a large bowl and let it cool to about 40 degrees - you should be able to touch it easily without it feeling too hot - and sprinkle the yeast on top. Let this activate 10 minutes . Then mix in the sugar and salt
Add about 1/6th of the flour each time and stir it into the milk and butter. Do this until the dough becomes too thick to stir. Place the dough on a floured work surface and knead it a few times. If the dough is too wet or just too dry, carefully add a little extra flour or almond milk. Do not knead too long, as this will make the cinnamon rolls less fluffy. Grease a large bowl with neutral oil, cover with foil and let the dough rise for about an hour, until it has doubled in volume
Lightly dust a work surface with flour and roll the dough into a rectangle about half an inch thick. Brush it with the butter and sprinkle with the sugar and cinnamon. Roll it up tightly and cut it into 10 pieces with a serrated knife. Place the rolls in a greased baking dish cut side down
Brush the cinnamon rolls with melted butter and cover so they can rise for a while. Meanwhile, preheat the oven to 175°C
Bake the buns in 25-30 minutes in the oven. Let cool a few minutes before serving. They are most delicious warm
