Let me guess, you have been super hard on yourself again this week. Sweating at work or taking care of your family or working out too much or worrying about all the things. Or if you've had a more relaxing week, you've been worrying that you haven't done enough.
But now it's time to hit the pause button on everything. It's time grab the yeast and the cinnamon and make some sweet dough. Because these cinnamon rolls are to die for. They are fluffier than your softest pillow. Sweet, divine and cinnamony. A complete classic but veganized. I have discovered some tips to make the most perfect cinnamon rolls:
- yeast and cinnamon powder have to be fresh
- there has to be enough time for the dough to rise
- they are the best when baked in a deep baking dish, side by side
- don't overbake them, 15 minutes or so is enough
- to make them more decadent, drizzle some melted chocolate on top
This recipe is easy and foolproof. Just take some time and soon you will have a kitchen full of soft cinnamony air. For extra nostalgia, serve them with cooled blackcurrant juice.
Preparation time: 1,5 hours, 15 minutes active
Serves: 10 - 12 big cinnamon rolls
Sweet yeast dough:
- 1 ½ Tbsp / 11 g dry yeast
- ¼ tsp salt
- 2 ¾ cup / 380 g all-purpose flour
- 4 Tbsp (unrefined) sugar
- 1 cup + 2 Tbsp / 250 ml lukewarm water
- 1 Tbsp refined olive oil
Cinnamon and sugar glaze:
- 4 heaping Tbsp (unrefined) sugar
- 1 Tbsp cinnamon powder
- 6 - 7 Tbsp refined olive oil
(+ 2 oz / 60 g dark vegan chocolate)
Directions:
Mix dry yeast with salt and flour. In another bowl, mix sugar with water. Now add the water-sugar mix to the flour and mix with a spoon. Then knead the dough with your hands for a couple of minutes. Add oil and knead for a minute. Put the dough ball into a bowl, cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about an hour.
For the cinnamon and sugar glaze, mix sugar with cinnamon and olive oil. Set aside.
When the dough has risen, pre-heat the oven to 400 F / 200 C. Knead the dough for a minute or two. On a floured surface, roll the dough into a rectangle. Spread the cinnamon and sugar glaze onto the dough (I used my hands). If you want, you can sprinkle an extra tablespoon of ground cinnamon onto the glazed dough. Roll the dough into a sausage and cut it into 10-12 cinnamon rolls. Place the rolls side by side into a deep baking dish (greased or covered with parchment paper). Cover the dish with a kitchen towel and let the rolls rise until the oven has reached its temperature. Bake for 15 minutes or until the bottoms of the rolls are golden brown.
If you want, melt the chocolate and drizzle it onto the rolls. Enjoy!
