Cinnamon Rolls
This recipe ist pretty similar to my vegan Nut Plait, but slightly different in ingredients
Servings: 12 Rolls
Ingredients
Dough
- 240 g vMilk Oat cold
- 16 g Yeast fresh
- 450 g Flour Type 405
- 8 g Salt
- 20 g Water
- 40 g Sugar white
- 80 g vButter
Filling
- 150 g vButter softened
- 50 g Sugar white
- 50 g Sugar brown
- 8 g Vanilla Sugar 1 pack
- 8 g Cinnamon
- 1 g Salt
Glaze
- 80 g Powdered Sugar
- 20 g Lemon Juice or water
Instructions
Dough
- Pour the milk into the mixing bowl.
- Dissolve the fresh yeast and sugar in the milk.
- Add the flour and knead until no dry flour remains.
- Cover the dough and let it rest for 30 minutes.
- Add the salt and water, and massage them into the dough with your hands.
- Add the soft butter or margarine and knead the dough until it becomes smooth and no longer sticks to the sides of the bowl.
- Let the dough rest for another 30 minutes.
Filling
- Melt the margarine in a bowl or soften it briefly in the microwave.
- Mix all the other ingredients into the butter until a uniform mixture is achieved.
- Roll out the dough thinly (approximately 30 x 40 cm) and spread the filling evenly on it.
- Roll the dough tightly, moistening the edge of the roll to seal it so it sticks.
- Cut into 12 equal pieces.
Proofing
- Place the cinnamon buns into a greased baking tray and put it in the oven with only the light on. It should have around 28 °C.
- Add a glass with hot water into the oven and let the cinnamon rolls proof for around 2-3 hours
Baking
- Take out the baking try from the oven.
- Preheat the oven to 180 °C top bottom heat.
- Bake the Cinnamon Rolls on a lower-middle rack for about 25–35 minutes.
Glaze
- Brush the hot Cinnamon Rolls with the glaze.
- Allow it to cool and serve.
