Can I tell you a little secret my plantbesties?!
I enjoy in living healthy life, eating healthy and being healthy… But sometimes I just need something I can indulge in, sometimes I need ‘bad’ foods.
I can assume that I’m not the only one.
Yeah, everyone loves junky food, big schocker there, but the thing is I certainly don’t like the feeling I get after stuffing myself with too sugary, greasy food. Because of that I came up with these guilt-free recipe for the ah-mazing cinnamon rolls.
And the thing is, the recipe is actually pretty simple and yet the outcome is outstanding!
You can thank me later.
If you decide to make them let me know.
Tell me, what is your favourite ‘bad’ food you let yourself indulge in ?
Cinnamon rolls – what a beautiful, good-tasting and luxurious sweet treat!
- 1 lime zest, grated
- 2 tsp vanilla extract
- 2 cups all-purpose/plain flour
- 1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
- 1 cup (240 ml) unsweetened plain almond milk
- 3 tbsp granulated sugar
- ½ tsp salt
- 2 tbsp of vegan butter ( optional )
- 2 tbsp granulated sugar
- 2 tsp cinnamon
- 2 tsp coconut oil, melted
- ½ cup icing sugar
- 1 tbsp almond / soy milk
- Firstly you need to heat the almond milk with 2 Tbsp of vegn butter until warm and melted( never reaching boiling ). Let it cool for few minutes then pour the milk into a large bowl. Add in the lime zest, vanilla extract and around one or two spoonfuls of the flour and combine it by whisking. Once that’s done you can add in the yeast. Whisk well to properly dissolve it.
- Add in another two spoonfuls of the flour, and whisk again.
- Add in all the sugar and the salt, and whisk once more.
- Keep adding the flour in batches and whisk. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for about 5 minutes or so until it forms a loose ball that should be smooth but not sticky.
- Transfer the ball into a slightly greased bowl, cover it and place it in a warm place for about two hours. It should doubled the size.
- For the sugar-cinnamon mixture as well for the glaze you only need to combine listed ingredients together.
- Once the dough has doubled in size, on a lightly floured surface, roll out the dough into a thin rectangle.
- Brush a thin layer of melted coconut oil on top of it ( so mixture can stick ) but don’t brush the top one-centimetre border of the rectangle, which will be needed later on to close the roll.
- Spread the cinnamon mixture on the oiled surface and roll the dough into the final log. Try to be as consistent as possible so the rolls turn even. To close the log, brush a little water on the clean piece of dough that you didn’t brush with oil before.
- Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections. Place them onto a baking tray lined with greaseproof paper and cover the tray with and leave the rolls to rise for another hour.
- Twenty minutes before the time has elapsed, preheat the oven to 180°C or 360°F.
- Bake them for twelve minutes in the preheated oven.
- Once the time is up, brush the buns with the glaze, and stick the tray back into the oven for another minute.