CINNAMON ROLLS
I’m so happy to share this one with you. Simple and tasty, all you can ask for. I used coconut oil for the first time with recipe: believe it or not.
Servings: 10 rolls | Calories: 245kcal | Author: Andrea Aronica
Ingredients
For the dough
400g whole flour
200ml soy milk*
5g dry brewer’s yeast
40g sugar cane
1 Tbsp coconut oil (Clearspring)
4g salt
For the filling
80g sugar cane
2 Tbps cinnamon
1 Tbsp coconut oil (Clearspring)
Method
In a pot, heat soy milk until warm (37°C);
Transfer the milk into a larger mixing bowl and add the yeast. Wait for the yeast to activate for 10 mins. Then add sugar, 1 Tbsp of coconut oil (Clearspring), flour, salt and stir;
Knead for a minute until it forms a ball. Cover with plastic wrap and set it in a warm place to rise for about 1 hour;
On a lightly floured surface roll out the dough into a thin rectangle (4-5 mm thick);
Brush the surface with a Tbsp of coconut oil (Clearspring). Spread the sugar and cinnamon previously mixed on top;
Starting at one end, tightly roll up the dough and situate seam side down. Cut it into 10 rolls;
Brush the rolls with coconut oil, place them in a baking tray with parchment paper and cover with plastic wrap. Let them rise for 2/3 hours;
Heat the oven to 180°C and bake for 30 mins;
Once cooled, dust with icing sugar or just enjoy them as they are.
Notes
* Any plant based milk is fine.
Nutrition
