Cinnamon Rolls

Desserts

Cinnamon Rolls

Serves:
8-12

Skill:
Medium

RECIPE BY: @elleshungry

INGREDIENTS:

Cinnamon roll dough:

  • 1 cup Almond Breeze almond milk

  • 75g white sugar

  • 10g active dry yeast

  • 460g plain flour

  • ¼ tsp salt

  • ⅓ cup coconut cream

Cinnamon Filling:

  • 3 TBS coconut cream

  • 100g white sugar

  • 1-2 TBS cinnamon

Frosting:

  • ½ cup coconut cream

  • 30g icing mixture (powdered sugar)

METHOD:

For cinnamon roll dough:

  1. In small bowl, combine lukewarm Almond Breeze almond milk, sugar, yeast and 2 Tbsp flour. Whisk lightly until no flour clumps remain and leave to stand 5 min

  2. Add rest of the flour and salt to bowl of stand mixer, add yeast mixture and knead with the dough hook attachment. When the dough starts coming together, but there is still some flour left, add 1/3 cup coconut cream

  3. Leave the dough to knead for at least 15 mins. Final dough should be slightly sticky.

  4. Transfer dough into a lightly floured bowl, cover the bowl with cling wrap and allow the dough to rise for 1 hour at room temp or until doubled in volume.

For cinnamon filling:

  1. Mix together the sugar and cinnamon. You can make it as sweet or cinnamony as you like.

Assembly and baking:

  1. Grease a round 28cm baking pan with coconut oil

  2. After dough doubled in size transfer to lightly floured surface, roll it out to roughly 18 x 9 inch rectangle.

  3. Spread 3 TBS coconut cream over dough and sprinkle cinnamon sugar on top. Then gently rub the cinnamon sugar into the cream (prevents it flying everywhere when you roll up dough).

  4. Roll up dough tightly (length-wise) so that you get an (approx) 18 inch roll. Place the seam side down and cut 3-4cm thick slices using floss or very thin thread (knife flattens the piece).

  5. Place cinnamon rolls into the greased baking pan leaving a bit of space between them

  6. Cover the baking pan lightly with a tea towel or cling wrap and leave to rise for 45 mins Pre-heat oven 180 degrees, bake the rolls for 25-30 mins until golden brown on top. Allow to cool slightly

For frosting:

  1. Mix together the powdered sugar and coconut cream. If its too thick add splash of almond milk

  2. Drizzle frosting over the warm rolls.

Best eaten on the day they are baked, however they will keep in the fridge in a container for up to 2-3 days.

Enjoy!

 

 

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