Sunday morning| Cinnamon swirls for two

Sunday, April 6, 2014

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Confession: my first few attempts at dough/bread this past year did not go well. Happily however, it seems as though I may have come out of my little phase and flour, yeast and myself are working on our relationship.  Fast forward to finding this sweet recipe by Ashlae.  I've made these cinnamon rolls three times in the last week-each time better than its last. The rolls are light, a perfect balance of sweet and gooey and just the right quantity without the guilts. It's a keeper.

Small batch cinnamon rolls
(from Oh, Ladycakes; yields 4 rolls)

Dough
1/2 tsp active dry yeast
1/4 cup warm water, between 105-108˚F
1 tbsp vegan butter, melted
2 tbsp non-dairy milk
4 tsp cane sugar
Scant 1/4 tsp fine sea salt
1 cup unbleached flour

Filling
4 tsp vegan butter, room temperature
2-3 tbsp muscovado sugar
1 tsp ground cinnamon

Icing
3/4 cup powdered cane sugar
2 1/2 tsp non-dairy milk
1/4 tsp pure vanilla extract


Add the water to a small bowl and lightly stir in the yeast; add a pinch of sugar and set aside until foamy (10-15 minutes). If it doesn’t look like this after 10-15 minutes, you need to start over.

In another small mixing bowl, stir together the melted butter (make sure it’s warm) and sugar – continue stirring until sugar is dissolved, about 1 minute. Mix in the milk and set aside.

In a large mixing bowl, combine the flour and salt, then create a well in the center and add the yeast and butter mixtures. Stir with a wooden spoon to combine, then remove from bowl and knead with your hands for 4-5 minutes. Once kneaded, transfer to the prepared mixing bowl, cover with plastic wrap, and store in a warm area of your house until doubled (about 45 minutes).

Line a flat surface with parchment paper and sprinkle with flour. Once the dough has doubled, roll  dough into a 5X10″ rectangle. Spread on the butter and top with muscovado sugar (really, as much as you desire) and cinnamon.

Starting at the short end, tightly roll the dough then cut into four even pieces. Put rolls in prepared baking pan and let rise for at least an additional 30 minutes (60 is optimal). Once they’ve doubled in size, bake at 375˚F for 12-14 minutes. Allow to cool in pan.

To prepare the icing, simply whisk together the sugar, milk, and vanilla extract. Once the cinnamon rolls have cooled for 10 minutes, top and serve immediately. Rolls can be kept in an air tight container for up to three days.

*Notes: Substitute vegan butter and non-dairy milk for their non-vegan counterparts if it's not up your alley just yet.

4 comments:

  1. OHHHH the pain i've had trying to find a recipe for these that works (for me and my lack of kitchen mojo), this might just be what i was looking for!!!

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    Replies
    1. You must try this one lovely! (please do let me know how you get on)

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  2. these look amazing! oh my goodness!

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    1. They are so , so good Shoko, try it! I think I finally got the hang of making them ;)

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