It's starting to feel like autumn isn't it - and what better way to start a blustery autumn day than a warm cinnamon roll? Yeah, thought not. These delicious rolls are made with homemade oat milk and a shed load of cinnamon.
Ingredients
Dough
480ml homepage oat milk
115g vegan butter melted
50g caster sugar
1 packet of active dry yeast
700g plain flour
1 tsp salt
Filling
170g vegan butter
165g brown sugar
3 tbsp ground cinnamon
Icing
160g icing sugar
2tbsp oat milk
Grease two 20cm diameter cake tins with vegan butter
In a large bowl, whisk together the oat milk, melted butter, and sugar. The mixture should be lukewarm. If its a little hot, do allow to cool slightly.
Sprinkle the yeast over the warm mixture and set aside for 1 minute.
Add 630g of flour and 1 tsp of salt to your oat milk mixture. Mix with a wooden spoon until just combined. Cover the bowl with a towel and leave in a warm place for 1 hour to rise.
After 1 hour, the dough should have nearly doubled in size. Remove the towel and add the rest of the flour to the bowl. Stir well, then tip out onto a well floured surface.
Knead the dough lightly, adding additional flour if the dough is a little sticky. You want the dough to be smooth and to not stick to the surface.
Roll the dough out into a large rectangle, about 1cm thick. Spread the softened vegan butter evenly over the dough, and then sprinkle evenly with the brown sugar and cinnamon.
Roll up the dough, so that it forms a log. Pinch each end of the log closed and place seam down onto the surface. Slice off any unevenness on each end so you have a straight end.
Cut the log in half, then divide each half into 7 evenly sized pieces. They should be about 8cm thick.
Place 7 cinnamon rolls in each cake tin, with one in the centre. Cover with cling film and leave in a warm place to rise for another 30 minutes.
Preheat the oven to 180˚C fan
Next onto your icing. In a bowl, whisk together the icing sugar and oat milk until smooth.
When up to temperature, remove the clingfilm and bake your cinnamon buns in the oven for 25-30 minutes or until golden brown.
Remove from the oven and allow to cool slightly before drizzling with icing - ta da!
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