Cinnamon Rolls

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October 14, 2016

Recipe by Some Bits and Bobs

Ingredients

Dough

200 grams spelt flour

30 grams Lucuma powder (I used the one from Dragon Superfoods)

70 grams coconut sugar

1 tablespoon spoon dry active yeast

about 110 ml plant milk, divided

1 teaspoon coconut sugar

70 grams coconut oil or vegan butter

Filling

60 grams coconut oil or vegan butter, softened

2 tablespoons cinnamon

60 grams coconut sugar

Directions

1Start off by mixing all of the dry ingredients for the dough together. Then, heat up all of the plantmilk, meanwhile whisk together 1 teaspoon coconut sugar with the yeast. Add half of the warm milk and set aside until frothy on top.

2Add the coconut oil to the rest of the milk and turn on the heat until liquid. Add to the flour mix and if the yeast mixture is frothy yet, add it too. Take a wooden spoon and stir until combined. You might need some more milk if it's too wet or some more flour if too dry.

3Flour the surface (just a tiny bit) and knead the dough for about 5 minutes until smooth (shouldn't be sticky). Let it rest for 30 minutes until it has risen.

4During that time add coconut oil, coconut sugar and cinnamon into a little cooking pot and heat on low heat for about half a minute (!!). If it has softened a little bit, stir until everything sticks together. It should NOT be liquid or anywhere near liquid!

5On a floured surface, roll the dough into a rectangular shape and spred the filling onto the whole dough-plate. It'll probably be a rather thin layer. Roll the whole thing into one large roll starting from the long side. Cut into 5-7 cm thick pieces and preheat the oven to 180 degrees Celcius. Line a springform and put the rolls into it placing the rolls next to each other leaving no space in between.

6Put into the oven and bake for about 16-20 minutes or until a fork comes out clean and they're a little golden-brown on top. Let them cool and enjoy!

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