Enjoy them plain with a good warm cuppa in the morning or as a midday snack to get this extra kick you need to get you through the day
CINNAMON ROLLS
Ingredients for approximately 20 rolls - medium sized with a 5 cm diameter
dough
450 g all purpose flour
80 g brown sugar or palm sugar (as a sugar-free alternative)
1/2 teaspoon sea salt
300 ml plant-based milk (i used almond milk)
95 g plant-based butter
7 g dry yeast
cinnamon - sugar filling
250 g white sugar or 180 g palm sugar (as a sugar-free alternative)
4 tablespoons cinnamon powder
80 g plant-based butter, melted
PREPARATION
In a mixing bowl, sieve the flour. Add the salt, the brown sugar and mix well - using a spoon. In a cooking pan, on low fire, warm up the plant-based milk and the plant-based butter until the butter is completely melted. Be careful not to cook the milk. Remove from fire, let the mix slightly cool, then add the dry yeast. Stir well until the yeast is completely dissolved and gradually add the solution to the dry ingredients (flour, sugar, salt). Mix well - using your hands - to form a dough ball. Cover the dough with a piece of plastic foil and a kitchen towel and let it rest for at least 1 hour at a warm place. After this the dough will slightly rise.
Preheat the over at 180°C.
Divide the dough in two equally sized balls. On a clean and slightly floured surface roll out each dough ball - using a dough roller - to form a rectangular sheet of approximately 40 x 30 cm.
TIP: to make it easy, it is recommended to roll out the dough on a piece of baking paper that will function as a guide for the rolling and will prevent the dough from sticking on your working surface.
Sprinkle your dough sheet with the melted plant-based butter, and then the brown sugar and cinnamon mix. Starting from the one edge of the dough sheet, roll the one side in using the baking paper as guide. Continue, the rolling by flipping each time the side of the dough sheet over. At the end you will have created a long cinnamon roll, you can now cut in equal roll pieces of approximately 4 cm thick.
Choose a round springform or other pan, slightly grease it with plant-based butter and arrange the cinnamon rolls starting from the outside edges of the pan and continuing on a circular direction to the middle of the baking form. Let the rolls rest for half hour and then bake in preheated oven at 180°C for 30 min.
When ready, remove from the oven and let them slightly cool on a rack. Sprinkle with powder sugar, cinnamon or sugar glaze and consume them while still warm.
Enjoy x AM
STYLING
Ceramic tableware: Broste Copenhagen, Kerameio Serifos
Marble dough roller: Pantoufle