You have to try out these cinnamon rolls, and don’t go easy on the frosting!
- 470 ml soy milk on room temperature
- 120 ml neutral vegetable oil (f.e. sunflower)
- 100 gr sugar
- 8 gr dry yeast
- 700 + 100 gr flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 50 to 70 gr plantbased butter or coconut oil
- +/- 100 gr brown sugar
- 2 to 3 tbsp cinnamon
- + frosting (powdered sugar with a tiny bit of soy milk)
- Mix the soy milk, oil and sugar together in a large bowl and add the yeast. Mix again and let it rest for 5 minutes.
- Add 700 gr of the flour and salt, and mix together. Cover it with a tea towel and let it rise for 1 hour.
- Add the remaining 100 gr flour, together with the baking powder and -soda. Mix together.
- Roll out the dough in a large rectangle.
- Spread the plantbased butter or coconut oil out on the dough (it’s easier when it’s melted or on room temperature). Strew the brown sugar all over it.
- Next, you strew the cinnamon over the butter-sugar-spread.
- Roll the dough into a large snake and cut into rolls. Place the rolls on a baking sheet covered with parchment paper and make sure to leave some space between the rolls. Let them rise for 30 minutes.
- Pre-heat the oven on 180°C (355°F) and place the cinnamon rolls in the oven for 15 to 20 minutes.
- Make the frosting while the cinnamon rolls are cooling off and drizzle it all over the rolls.
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