Cinnamon rolls
Servings: 12 pieces
Ingredients
- ½ cube of fresh yeast
- 250 ml plant drink
- 500 g flour spelled flour type 630
- 1 pinch of salt
- 125 g vegetable butter (melted)
- 80 g sugar
- 60 g vegetable butter (soft)
- 60 g sugar
- 1.5 tsp cinnamon
Instructions
- Warm the plant drink slightly and dissolve the yeast in it. It should not be warmer than lukewarm so that the yeast does not lose its buoyancy.
- Put the mixture aside for a moment.
- Then put flour, salt, 125g vegetable butter and 80g sugar in a bowl.
- Add the vegetable drink and yeast mixture and knead into a smooth dough.
- This should take a few minutes, then the dough will be nice and smooth.
- Of course, this can also be done by a machine.
- Cover the finished dough and let it rest a little warmer for about an hour. I often turn on the oven for a short time to get a little higher than room temperature and put the dough in there to rise. There it is also protected from drafts.
- At the end of the walking time, mix the remaining sugar with the cinnamon in a small bowl and let the plant-based butter soften a little more if necessary. It should be easy to apply with a kitchen brush.
- Grease a baking dish.
- Roll out the dough on a floured work surface and brush with the butter. Retain a small amount of vegetable butter in order to brush the top of the cinnamon buns in the mold again at the end.
- Then sprinkle the sugar-cinnamon mixture over it and roll it up into a long roll. Now cut these into slices that are a little less thick than the height of the baking dish. Then place the rolls in the mold with an opening facing up. At the end, brush with the rest of the plant-based butter and if you like, you can also sprinkle with a little sugar-cinnamon mixture here.
- Now set the oven to 180 degrees top / bottom heat and add the cinnamon buns.
- We like to use the heating phase of the oven as additional resting time for the dough.
- If time is tight you should preheat the oven before rolling it out.