Wednesday, 17 February 2021

American Style Cinnamon Rolls

Fluffy and sweet cinnamon rolls that you need for an indulgent breakfast or snack!

As always I've done my research to the origin of cinnamon rolls and just like I thought, the history is a hotly debated topic. While Sweden claims to have to made the original 'cinnamon buns' called 'kanelbullar' these are a lot less sweet than the Philadelphia style ones in America. The iced ones in America are essential whereas in Sweden they sprinkle with a little pearl sugar. Even so, they are both so delicious and I don't know a single person who would say no to a cinnamon roll. I absolutely love them; the soft fluffy dough, the sweet cinnamon feeling and creamy icing on top, what's not to like? So this recipe is more like the American ones and don't worry, I'll be making the Swedish Kanelbullar soon!



That being said, I have put off making cinnamon rolls for so long as I was never confident enough to make the dough. Not to say that this recipes requires too much skill as it doesn't, but I do believe there are certain elements to consider when you make these; you want to knead the dough for at least 10 minutes and if you aren't sure you can do the finger test - press your finger into the dough lightly and if it springs back it is ready to proof/rise. When you leave the dough to rise you want to leave it somewhere warm (not boiling), yeast like's a cosy place and this will help it double in size which is what you want. And if you manage these tips, you're on your way to creating some delicious cinnamon rolls!

Check out my other recipes for more inspiration!

Recipe

Prep: 15 minutes + 2 ½ hours rising time OR overnight
Cook: 20-25 minutes
Serves: 12 rolls

Ingredients

Rolls
215g Plain flour
215g Wholemeal/White bread flour
7g Easy bake yeast
50g Caster sugar
1 tsp Salt
1 tsp Vanilla extract
50g Butter, melted then left to cool
270ml Soya milk, warm
Filling
50g Butter melted
100g Light brown sugar
2 tbsp Cinnamon
Icing
120g Icing sugar
2 tbsp Soya milk

Method

✿In a large mixing bowl, combine both flours, then add the sugar and salt to one side and yeast to the other and stir. 
✿Add the vanilla, butter and soya milk and mix into a rough dough. Turn out onto a lightly floured work surface and knead together. The dough will be very sticky at first but do not add more flour as it will come together the more you knead. 
✿Knead for 10 minutes and do the finger test - if the dough springs back it is ready to proof, if not keep kneading until ready. It should be more elastic and smooth that's how you know you have worked the gluten.
✿Shape the dough into a ball, lightly oil the mixing bowl and place the ball of dough in it. Cover the dough with cling film leaving some air to get in and place in a warm place for about 1 hour until doubled in size. Alteratively, place in the fridge for it to rise overnight - if you do this remove the bowl from the fridge about 30 minutes before you start the next steps. 
✿Once the dough has risen, turn it out onto a floured work surface and roll into a large rectangle as even as possible. Brush over the melted butter and then sprinkle over the sugar and cinnamon evenly. 
✿From the long side of the rectangle, begin to roll to meet the other side so that you have a long log shape. 
✿Cut into 12 slices (they won't be even in size) and place in a greased baking tray of 20x30 cm roughly. Space them out evenly as they will spread when they rise.
✿Cover the tray with a tea towel and leave in a warm place to rise for about 1½  hours.
✿Preheat the oven to 180 when the dough has 10 minutes left. Brush the rolls with some melted butter or soya milk to give a nice golden colour. 
✿Place in the oven to bake for 20-25 minutes until golden brown - I like to rotate the rolls about half way for even baking but you may not need to if you have a better oven.
✿Remove from the oven and leave to cool a little.
✿To make the icing, simply mix together the icing sugar and soya milk in a bowl and then when the rolls are still a little warm (not too hot) you can drizzle over the icing to cover the rolls. 
✿Best enjoyed fresh or within a few days. Keep any leftovers in an airtight container at room temperature. Enjoy!

Christina 
xx
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